Как Приготовить Уйгурский Лагман || How To Make Uygur Lagman || Easy and Step by Step Recipe (2018)

Since noodles are very important part of any authentic Chinese Lagman, I spent more time in showing small but important secrets of making the best and authentic noodles. Therefore, please bear with me as you will be watching the noodle-making process. I assure you that time your spent is much more worth when you achieve the authentic noodles. Enjoy watching it !!! Ingredients: For the dough: 2 cups water 1 teaspoon salt 1 egg 4 cups of flour (you will need more) For the lagman stew: 1 lb beef, cut into small strips 1/4 cup oil 1 large onion, chopped 3 garlic cloves, minced 1 tspn ginger, minced 2 tblsp soy sauce 1 cup jangdu, green peas 1 cup diced turnip 1 cup diced daikon radish 1 cup diced Napa long cabbage 1 cup celery 2 tblsp oyster sauce 1 tspn sesame oil 2 cups multi colored bell peppers, diced 1 canned diced tomato (you can use a fresh one) 2 tblsp tomato pasta 1cup chives 1.5 tblsp salt 1 tspn cumin 1 tspn lagman spices 2 cups broth Chinese black vinegar Noodle Making: 1. Make a dough of flour, salt, water, and egg, kneading well for 10-15 minutes. Then let it rest covered for 15-20 minutes. Again repeat the process, by kneading the dough several times as this is the most important part of making Lagman noodles. 2. Cut the dough into long pieces and roll them into a smooth cylindrical shape. You want these cylinders to be as smooth and regular as possible, because they will be stretched out into noodles. Lightly oil a large round plate. Starting from the center, spiral the dough pieces over the entire plate. Lightly brush the dough with oil. Then let these sit for 5-10 minutes. 3. Take a dough piece and roll it between your fingers to round out any uneven spots. Pull out the noodle piece and make it into a loop, holding both ends in one hand. Dangling the dough down from the ends, spin the bottom so it twirls up and braids itself. Then holding both ends again, pull it out, waving it up and down, and smacking it against the table. Fold the dough over on itself again and repeat the twirling and pulling. The noodles should be pretty thin by now. 4. Bring a large pot of lightly salted water to a boil. Put in the noodles and cook for a few minutes. If the dough was oiled correctly in previous steps, they will come apart. Poke with some chopsticks to separate out the noodles as they cook. Rinse and drain well (optional, personally I don't do it). Plate the cooked noodles cover with some oil. 5. Heat oil in a large pot over high heat. Reduce heat to medium-high; cook and stir meat in the hot oil until water evaporates.Add onions, salt cumin, and lagman spices; cook until beef is browned, about 5 minutes. Add soy sauce, garlic and ginger. Stir in diced tomato and tomato paste and cook for 2 to 3 minutes. 6. Stir napa long cabbage, turnip and daikon radish into the pot; cook until coated with tomato paste, 2 to 3 minutes. Add all colors of bell peppers; cook for 1 minute. Add celery and green peas (jangdu); cook for 5 minutes. Add oyster sauce (optional) and 1 teaspoon of sesame oil. Pour in broth; bring to a boil. Season water with salt if needed. Reduce heat to low and simmer soup until vegetables are soft, about 15 minutes. 7. Divide noodles among serving bowls. Pour hot soup over noodles. Enjoy !!! If you like this recipe, please subscribe below for more amazing video recipes !! Youtube:    / @myculinarypage5184   Facebook:   / myculinarypage-406440286462501   Instagram:   / myculinarypage   Pinterest:   / video-recipes   Sunny Holidays by Nicolai Heidlas @nicolai-heidlas Music provided by Free Music for Vlogs    • Видео