Dungan noodles: cooking features, best recipes

Dungan noodles are a variety of lagman. And therefore our article will please all fans of Central Asian cuisine. But Lagman was born in China. And since the Celestial Empire has a huge territory, there is nothing surprising in that, depending on the region, the main recipe has been modified. Dungans - this is a nationality, which in the modern world is divided by state cordons. About ten million people of the ethnos live in the People's Republic of China. The rest became citizens of Kyrgyzstan, Uzbekistan and Kazakhstan. But, in spite of the dividing borders of the Dungans, they preserve common cultural traditions, including culinary traditions. In this article, we give a recipe for their variations in Lagman. This dish, regardless of whether the Chinese is a tradition, Uzbek or Kyrgyz, consists of two main components: noodles, which must necessarily be cooked by hand, and waji - the rest.

Some features of the Dungan lagman

At first glance the dish represents a certain mixturefirst and second. Lagman can be described as a very thick soup. Vaja and noodles are prepared separately for him. There are these two components only in the portioning dish, or rather, in the tangles - deep bowls, where the lagman is laid in layers. First put the vaju, then the noodles, then place the gravy and sprinkle on top with fresh herbs - cilantro and dill. Now a few words about the main difference between the Dungan lagman. Vermicelli in this dish is special. Dungan noodles are prepared by stretching the dough. Not only the factory pasta (even Italian top quality Tagliatelle) will completely change the right flavor - the familiar nibble cut or rolled home will also only imitate the lagman outwardly. Therefore, we will devote an article to just one issue. Namely, the recipe for the preparation of these drawn macaroni. But we will pay attention also.

How to cook Dungan noodles at home

For the Asian lagman, someexotic products: dzhusai (a green plant with a distinct garlic flavor and smell), tejo (spice kit), radish daikon, fattened fat, cottonseed oil for gravy. All these components can, in principle, replace more conventional products. But Dungan noodles at home are prepared simply and without any Asian ingredients. For kneading the dough, we need only a kilogram of white wheat flour, two eggs, half a teaspoon of salt and soda. And it's all. Dungans, living in the south of Kazakhstan, do not use eggs, but pour water into the dough. Here we will cite a recipe popular in Uzbekistan and Kyrgyzstan.

Basis for the test

In a deep bowl we sift the flour. Leave it a bit to sprinkle the table during rolling. We add eggs and a glass of water. Stirring and let stand for an hour, covered with a wet cloth napkin. While this energy-saving way is preparing our Dungan noodles, the lagman's recipe offers us to do vajei. We cut mutton and lard fat with bits and pieces. All vegetables shred separately. If we use cottonseed oil, it must necessarily be ignited. Pour it into the cauldron and wait for the haze. We throw in boiling oil a whole peeled onion. When she absorbs the bitterness, we pull it out and throw it away. Fry the fat. We catch on a plate, pour salt. Now you can load meat into the butter. Fry until golden brown. Then reduce the fire to a minimum and leave the contents of the Kazanka to languish under the lid.

Mesem dough

While the meat is stewed in this way, we continuedescribe how to prepare Dungan noodles. Pour a glass of warm water. Dissolve half the teaspoon of salt and soda. Rest for an hour the basis for the dough kneaded and moistened with prepared water. This is done to make it viscous and viscous. Kazakh housewives recommend leaving the bun with a napkin for another 10 minutes. During this time we add to the meat luchok, garlic, soy sauce and salt. The rest of the dough is kneaded again and divided into pieces so as to roll out of them balls of thirty grams each (the size of a large walnut). From each ball, we form the sausages with our fingers, pulling them out until they become thick with a pencil. Lubricate the surface with vegetable oil, so that the noodles do not fuse. Leave it for another twenty minutes. During this time we will study the Vaja. Add carrots, bell peppers, celery, radish to the meat. Stirring. Fry cabbage. In the end, we add potatoes and tomatoes to the potato.

Dungan noodles: cooking

There comes the most crucial moment. We have a dough. It is very flexible and looks like a chewing gum. We take one flagellum with both hands for both ends. Shake it so that the middle of the stick hit the table. Now connect the ends. We take them with one hand, and the middle of the noodles - the other. We shake again the long bundle that has already become. So pull out each tourniquet. Do not forget that we have a fire on a pot of vajas. We poured water in there so that the vegetables and meat would not be roasted, but stewed. But there must be little fluid. Water should only cover half the meat with vegetables. Let's do the test again. We need to ensure that each macaroni reaches a length of at least one meter. Let's leave it to be aired on the table.

Cooking pasta

Dungan noodles should turn out to be long andthin. As we recall, she meets the second component of the lagman, the vajei, only in a plate. It is cooked separately. We put a pan of water on the fire. When it boils, add salt. We put in the pan Dungan noodles. The dough for it has the disadvantage that it can quickly boil. So you need to be careful. Stir with a wooden spoon and wait until the dough emerges. After this moment we cook another three to four minutes. Throw the contents of the pan into a colander. To completely stop the process of heat treatment with the remaining, internal heat, we pass the noodles with cold water. And so that it does not stick together in a colander in one lump, we fill it with vegetable oil. Do not forget to mix.

We serve lagman

We bring to mind the waju. We try, put the laurel leaves, spices, if necessary, add salt. We should get a very thick soup or, if you want, meat with vegetables under lots of sauce. Before serving noodles Dungan should be warm. It can be heated in a microwave oven or in an oven. We scoop out from Kazan with vajei thick - meat and vegetables. We put in a deep plate. From above we place Dungan noodles. Fill the liquid (sauce). Top with a dish of fresh greens of cilantro and dill. In some regions vinegar is added to the lagman. Separately on the table in a bowl put fried and sprinkled with salt fattened fat and bread.