Dungan chuzma lagman noodles

Knead the dough from these products. Let him rest for one hour. During this time, you need to mix it three or four times.

As soon as the dough "rests", mold it into balls of 30 grams each. And roll out in the palms into finger-thick sausages.

Lubricate the "sausages" with vegetable oil, put on the table, cover with a napkin. Let them lie down for 20 minutes.

Take a strip of dough by both ends with both hands and hit it with the middle of the table with all the swing. Pull out, connect the ends and hit the middle of the table again.

You will get long noodles. Which should be folded in four and left on the table.

When the noodles are beaten off, you can take two or three strips in your hands to speed up the process.

The noodles are cooked in salted water, as usual. Then it is washed in cold water and sprinkled with vegetable oil.

Dungan noodles should be watered with sauce.

In a cauldron, you need to heat the vegetable oil very strongly. In it, fry the onion (cut into half rings) until red, put chopped (not suppressed) garlic mixed with ground black pepper. Fry everything together.

Put the tomato slices, fry for four minutes.

Put the flesh of lamb or beef, diced. Fry it.

Mix potatoes, radish and carrots together, all diced. Add chopped cabbage and chopped sweet pepper. Put all this in a cauldron and fry until half cooked. Add salt and pepper, put the lavrushka and add water. So that the whole mass gets the consistency of a thick soup. Cook for 15 minutes.

When the noodles are served on the table, they are heated in hot water, filtered, put in a deep bowl and poured with sauce.

If there is no time to cook homemade noodles, you can use regular spaghetti. It turns out not bad either, because in this chuzma-lagman the most important thing is the sauce.

You can also add eggplant and jusai to the sauce.

You can add vinegar, pepper, and garlic to each plate.