Warning: Invalid argument supplied for foreach() in /var/www/kartinki1/data/www/3.1onega.ru/ftrans/proxy.php on line 19

Warning: array_diff(): Argument #2 is not an array in /var/www/kartinki1/data/www/3.1onega.ru/ftrans/proxy.php on line 29

Warning: Invalid argument supplied for foreach() in /var/www/kartinki1/data/www/3.1onega.ru/ftrans/proxy.php on line 19

Warning: array_diff(): Argument #1 is not an array in /var/www/kartinki1/data/www/3.1onega.ru/ftrans/proxy.php on line 29

Warning: Invalid argument supplied for foreach() in /var/www/kartinki1/data/www/3.1onega.ru/ftrans/proxy.php on line 19

Warning: array_diff(): Argument #1 is not an array in /var/www/kartinki1/data/www/3.1onega.ru/ftrans/proxy.php on line 29
How to make chocolate filling

How to make chocolate filling

Date: 18.10.2018, 21:32 / View: 65452

Greetings to all friends and guests of my blog! Anticipating the streams of criticism from experts, I want to warn in advance, so to speak "ashore." I found this recipe at a master class from one restaurant, in which this dish is in great demand and is very expensive. Therefore, my Lagman is Uigur. And he is called Guyru Lagman.

Who knows how to cook better or thinks that “this is the wrong recipe,” write me a contact. I will gladly try your own, more correct recipe. In the meantime, I cook it myself, and all my friends rewrote this classic recipe.

Uygur Laghman, just like in any other national cuisine, is a soup and the second in one dish. In fact, it is a stew with vegetables and homemade elongated noodles. It is better to take fresh vegetables, but I added frozen tomatoes and bell peppers. The taste of the finished dish from this is not spoiled.

Making noodles should learn once and later it will get better and faster. Especially because the properly cooked dough will be easily pulled into a thin thread. From meat we take lean mutton or beef. The classic recipe assumes, at first, to stew meat with spices until soft. And at the very end add the vegetables so that they do not digest and remain crispy.


Who is ready to make this amazing dish with your own hands, follow my step-by-step recipe and you will succeed.
Recipe for preparing dough for Uyghur lagman

Perhaps the most difficult stage for newcomers to preparing this dish is to make the dough correctly. However, when you master this whole process, everything will go like clockwork.

By the way, some sources contain information that the name "Lagman" comes from the word "Lamine", meaning "stretched dough." Like it or not, I will definitely not say. Instead, I’ll tell you a step-by-step recipe to help you make the right lagman dough.

What you need:


First sift the flour. So you will reduce the risk that foreign bodies, which fell into the flour during its production, were in the dough. And the flour will become looser, so it will be easier for you to knead the dough. Then send an egg to a bowl of sifted flour.

Water is heated to 35-37 degrees and dissolve salt in it. Then gradually add water to the flour and mix the components until smooth.

Please note: we continue to knead the dough until it becomes tender and plastic.

We roll it into a bun, cover it with a bowl or cling film and leave it for 45-50 minutes.

The settled bun became soft and pliable. We grease our palms with oil and gently stretch it with our hands into an oval flatbread. Then we cut this layer into strips approximately 2 cm thick.

Again, grease palms and begin to pull the dough. We work with each piece separately. First, we give the shape of a cylinder. Then with hands we roll it on the table in flagella.

Roll out the dough should be in stages. That is, at first all the pieces were brought to approximately one diameter, then we begin to roll the flagella in the second circle, reducing their diameter.

Place a bowl of vegetable oil nearby and lubricate their hands constantly.

And so we do 3 times. As a result, the thickness of the flagella should be with the little finger (or less).

Try to roll out the dough very quickly. Otherwise, it will dry up, and nothing will come of it.

And yet, while the rolled dough is waiting for its hours, cover it with a plastic bag: it will slow down the drying process.

Roll flagella coiled. This dough can be laid out on a flat plate, covered with cling film and put in the fridge. Here it can be stored for 2-3 days.

And if you send the billet in the freezer, increase its shelf life to a month. All that is needed later is to pull out the dough and allow it to thaw for an hour at room temperature. And then you can safely make noodles.

If you expect many guests and you think that it is necessary to cook from the whole dough, just turn the flagella into a bowl in a spiral. Close and set aside for half an hour.

Begin pulling noodles. Take the dough with 2-3 fingers and gently pull it into the thread. With your fingers while gently twisting the thread. As a result, they should be about 5 mm thick.

Then we start to wind the threads on two hands (this is about how in childhood, when you were playing with strings). Next, pull the dough - raise it and drop it sharply on the table (do this 2-3 times).

We send the finished noodles in small batches into boiling salted water.

Do not regret the liquid, pour it a little more, so that pasta does not stick together during cooking.

Gently mix with a fork and cook for about 4-5 minutes. Remove to a colander and rinse with cold water. This will help prevent the digestion of noodles, because it can still be “cooked” at its own temperature.

Put the prepared dish in a bowl and place in a cool place. Here it can stand for a couple of hours without losing its taste. Arrange in portions before serving. Video on how to make manual dough and elongated noodles

Guyru-lagman is called the king of the lagmans. And quite rightly. For the Uighurs, this is a dish for Uzbeks pilaf. They are ready to eat it all year round and every day. This tasty dish never bothers you. Although each cook has its own cooking nuances.

Here is the famous chef Abdulaziz Salavat preparing Uygur Lagman every day. In this video clip, he will show from the beginning to the end he will show the process of kneading dough and making drawn noodles.

I would have died there over this wash. So knead the dough, of course, can only be men. My recipe is still much easier. pardon
Classical guiru sai gravy at home

The name of the gravy for lagmans can vary. In Central Asia, the sauce is called wajja, and in Uigurs it is called sai. It is easy to prepare, although there are many ingredients. And it turns out just awesome.

What you need: Meat - lamb or beef - at least 500 g (however, the more, the better) Chopped ginger - a little Ground coriander - a little Salt - to taste Pepper Hawaii (it can be replaced with black ground) - on the tip of a knife Red and green pepper - 1 pc. Red hot pepper - 1 pc. Dunganskaya radish or daikon - ½ of average root crops Onions - 2-3 pcs. Beijing cabbage - 1/3 heads (need a hard core) Leaf celery - 2-3 leaves Garlic - 4-5 cloves Green bean pods - 5-6 pcs. Ramson or garlic feathers - 4-5 pcs. Tomatoes - 3-4 medium fruits (if you take cherries, they will need 6-7 pcs.) Vegetable oil - for roasting Badyan - 1 asterisk Water (broth) - glass


For cooking gravy, choose lean meat. Cut the meat into rectangular pieces of 2-4 cm in size. Their thickness should not exceed 5-7 mm. Next, marinate the meat. We prisalivaem it, add a little crushed coriander and haji.

Bulgarian pepper cleaned of stalks and seeds. Then wash and cut into small slices. If you like spicy, wash the chilli and cut it into thin rings. If you do not like spicy food, you can make gravy without Chile.

Wash radish and cut into cubes. Peel the onions from the husk, wash and cut into thin half-rings or quarters.

We wash the cabbage and cut its hard part into thin pieces.

By the way, the remaining soft leaves can then be used to prepare vegetable salad.

Yes. In Lagman, the hard part of the cabbage leaf is used, the very heart.

We do the same with celery. We wash and separate the leaf part from the stems. Greenery set aside, and cut the stems into pieces of 2-2.5 cm.

Peel the garlic. Then we wash it and cut it with a small knife. String beans and wild garlic or garlic feathers are washed, and then chopped with a knife.

Wash the tomatoes. Cut them into large slices. And still, at desire can remove a skin from tomatoes.

If you have small cherry tomatoes, cut them simply into halves.

So, when all the vegetables are chopped, we begin to prepare the gravy. Heat a cauldron or a deep thick-bottomed frying pan. Pour vegetable oil into it (pour so much that you can fry meat with onions on it). The fire must be strong.

In the heated vegetable oil throw star aniseen. This spice will give the butter a unique taste and amazing aroma. Fry the star anise until the asterisk turns black. Then remove the butter from the oil and send the meat into it. Fry it over high heat until golden brown appears. Next, add the onion to the meat and fry it too.

After adding other vegetables. Each with an interval of 3-4 minutes. The sequence is recommended as follows: celery stalks, tomatoes, garlic, green beans, ramson, radish, bell pepper and Chinese cabbage. Mix all ingredients well. Fill it all with broth and stew until vegetables are ready.

By the time it is difficult to say for sure: focus on the fact that vegetables should not be boiled soft.

Celery green chop: it will be used for sprinkling in plates. In fact, guyru sai is ready. You can convene guests to the table. Uighur lagman is served as follows: lay noodles on a plate, lay sai on top and sprinkle with chopped greens. Uygur Lagman - a recipe from Stalik Khankishiyev

Here is the fastest way to cook this delicious dish. For those who have absolutely no time to cook the drawn noodles for a long time, or who fear that they will fail. The Uigurs call this Kesip-Lagman. Kesip translated as "cut." That is, it will be homemade noodles. No less tasty and cooked much faster.

See what beauty Stalik does in this video clip. True, if you do not have a rolling machine, then you have to roll out the dough with a rolling pin. And you can also cut it with a sharp knife manually. How this is done, I showed when I was cooking chicken soup with homemade noodles.

The sauce is also interesting is obtained with Sichuan pepper and soy paste. If you try to use these spices, you will see that this oriental taste of the real lagman cannot be confused with anything. Key cooking secrets

Revive it before serving noodles. To do this, fold it in a colander and spill boiling water. Thanks to this procedure, the noodles will be hot, and to taste - as if you just cooked it.

Some experts are very kind to cooking vegetables. Vegetables should remain crispy and in no case be boiled soft. Although, as for me, it is a matter of taste.

Some people serve Laza-jan to the Lagman (it is also called Laza-chang). Preparing this sauce is very simple. For it, take 2-3 garlic cloves, peel them, rinse and chop with garlic press. Mix this gruel with 2-3 teaspoons of chopped black pepper and 2-3 pinches of ground coriander. There we also add 2-3 pinches chopped cilantro greens and a little salt. Heat 3-4 tbsp. spoons of vegetable oil and pour it into the total mass. All carefully mix - Laza-chang is ready. Add it to the plates a little bit.

By the way, this dish is taken to eat with chopsticks. If this is not your option, it is possible to do with a fork. Believe me, this taste of the dish will not get worse.

I am sure that today's article will be useful for you. She will help to cook such a lagman at home with her own hands that your guests will be shocked by your culinary abilities. Of course, you don’t eat such yummy every day. And in order not to lose the recipe, click on the buttons of social networks. good

Related news:

Content parser: contentBing |
Total Parsers:1
ReCache | DelPage
Memory used: 255.42KB of 3.75MB
Render time: 9.558 sec., Version: 3.5.5