Elena Tim
Whine, huh?
I have been re-educated lately, and before that I cooked everything with such tubs, just hold on. Well, we always had someone living, always a collective farm at home, it was necessary to feed something.

Olkaaa, lagman - die
It’s good that I’ve piled up mine in advance, otherwise I’d be lying in writhing envy.
Oh, I'm so glad, so glad that you liked it!
So did you find the eggplants? Or is it a radish crawling there?
Elena Tim
And, everything, I see, I see - they are eggplants!
I turned the photo over and saw it. Fly away finally!

Lagman with eggplant
Lagman with eggplant
Elena Tim
Olk, let's eat a brotherhood ?!

Lagman with eggplant
musi
Lenchik, come on I have increased salivation from your photos


Added Saturday 17 Dec 2016 00:12

Quote: Elena Tim

And, everything, I see, I see - they are eggplants!
I turned the photo over and saw it. Fly away finally!

Len, shopping for an hour, but found
Elena Tim
Quote: musi
I have increased salivation from your photos
And for me - from yours.
Yours does not seem as tasty as that of others.

And it's better to take pictures right away, holding the camera horizontally, as it should be. Then the photos will automatically upload correctly.
Well, or wait, you need to turn them over right in your computer, then save, and then load them onto the HP again and replace the old ones in that post.

musi
Quote: Elena Tim
And for me - from yours.
Yours does not seem as tasty as that of others.
That's for sure

Quote: Elena Tim
And it's better to take pictures right away, holding the camera horizontally, as it should be. Then the photos will automatically upload correctly.
Well, or wait, you need to turn them over right in your computer, then save, and then load them onto the HP again and replace the old ones in that post.
Thanks for the science, I sit from the phone and insert a photo from it. my laptop died

Quote: Elena Tim
So did you find the eggplants?
Quote: Elena Tim
And, everything, I see, I see - they are eggplants!
Flax, and these eggplants, some kind of oak, I boiled them for 15 minutes, but they are still like rubber


Added Saturday 17 Dec 2016 00:29

Now I went and tried it, it was infused, like normal steel


Added Saturday 17 Dec 2016 00:40

Lenchik, and Lenchik. What cauldron do you have? I kind of read in some kind of recipe, you wrote about your cauldron, poke your nose or go away link

Elena Tim
Quote: musi
I sit from the phone and insert a photo from it.
And, well, then, next time hold the phone horizontally, then the pictures will not fall on their side.
Quote: musi
... What cauldron do you have?
Kazan Kukmara for 6 liters:
🔗

They are both smaller and larger, but for me this one is just right. If it's big for you, you can take it for 4.5 liters.
Yes, and one more thing, I must warn you that Kukmara indicates the useful, not the total volume, that is, in a six-liter it will be possible to cook all six liters, and there will still be room to the edge. That is, in fact, it is at least seven liters. Oh, I adore it! Recently I bought a new one.
musi
Quote: Elena Tim
And, well, then, next time hold the phone horizontally, then the pictures will not fall on their side.
I understood everything, thanks for the hint
Quote: Elena Tim
Yes, and one more thing, I must warn you that Kukmara indicates the useful, not the total volume, that is, in a six-liter it will be possible to cook all six liters, and there will still be room to the edge.
This is valuable information for me. Let me pat you until Manka sees

Quote: Elena Tim
Kazan Kukmara for 6 liters:
🔗
I went to study Thank you dear
Elena Tim
Oh, yes, it’s not.
Good luck with your choice!
musi
Flax, today Lagman is even tastier, it was infused, thickened for some reason, the taste became more intense. In the morning my husband and I have already cracked to the bone

With a cauldron, I decided with my husband that we need to buy a 6 liter, the size itself will be ordered at the end of January, otherwise I completely dispersed with the purchases this month.

Elena Tim
Yeah, I like the next day better.
Quote: musi
my husband and I decided that we need to buy a 6 liter, the size itself is
Oh, pralna! In a large one you can cook a little, but in a small one ...
But the head will not hurt, what to cook, if prick many guests will come.
NataliaVoronezh
How did I miss the lagman? Len, what kind of dzhambul? We, as far as I remember, did not sell this.
Elena Tim
Natash, "zhambyl, zhambil, dzhambul - this is how savory is called in Central Asia".
Not to be confused with thyme.
NataliaVoronezh
I never paid attention. And dry savory will not work?
musi
Quote: Elena Tim
Oh, pralna! In a large one you can cook a little, but in a small one ...
so we reasoned like that
NataliaVoronezh, Natasha, make sure to cook such a yummy I cooked a full Kuzinka last night, I poured 2 jars of 0.5 each for my husband to work, and there was nothing they ate
Elena Tim
Quote: Natalia Voronezh
And dry savory will not work?
Of course it will do. My dzhambul was a dry broom.
The main thing is not to overdo it. Everything needs to be added very moderately.
NataliaVoronezh
Quote: musi
Natalya Voronezh, Natasha, be sure to cook such yummy
Olya, I know very well that this is very tasty, I love lagman. I was born and raised in Kyrgyzstan, they also cook it there. I just didn't know a clear recipe.


Added on Monday 19 Dec 2016 09:54

Flax, and if there is radish, when to add it?
Super Tanya
I also want to know about the radish ... when? And also ... if there are radishes and eggplants, then potatoes are required or you can skip !?
Vasilica
Girls, while Lenuska is gone, maybe I will help
I add radish (in our family, cutting into strips is more common, although some are cut into cubes) after carrots, Bulgarian, tomato paste. I let it down slightly and fill it with water.

If you cook lagman with radish, then you don't need potatoes. Lagman with potatoes is the so-called lagman "a la rus".
Super Tanya
So I got used to it without potatoes ... but I will cook with eggplants for the first time. And I always cut into strips ..
NataliaVoronezh
Vasilika, thank you! Here is what remains in my memory after the carrots. And I used to cut everything into strips!
Vasilica
Girls, I cut everything into strips when I do it with radish. And when for a husband there is a "Russian" lagman, then everything is small. He got used to it since childhood, his mother cooked like that.
Elena Tim
Fsem pryuvet!
I just saw a "move" in a thread.
Well, they figured it out without me.
Vasulyathank you my golden one!
musi
Quote: Natalia Voronezh
Olya, I know very well that this is very tasty, I love lagman. I was born and raised in Kyrgyzstan, they also cook it there.
SchuMakher
I must try with radish
NataliaVoronezh
Quote: ShuMakher
I must try with radish
Mashun, did Timkina not feed you lagman with radish? I haven't tried it with eggplants, I'm used to lagman with radish. For fun, it should be cooked with eggplant.
Elena Tim
Quote: Natalia Voronezh
Mashun, did Timkina not feed you lagman with radish?
Here's another! The dog is eating eggplant.
I feed her radish with other macar - in salads (in "Tashkent", for example)
Super Tanya
Girls, you will excuse me .. but .. I, lagman with eggplants, were not impressed. I cooked with radish and eggplant. I'll try to cook it with eggplant and without radish. Maybe it will be tastier ..
SchuMakher
Quote: Natalia Voronezh
Mashun, did Timkina not feed you lagman with radish?

nope ... She finally doesn't feed me For five years she can't cook eggs !!! God! Who do I live with !!!!
NataliaVoronezh
Quote: Elena Tim
I feed her radish with another macar
And cut into slices, drizzled with butter and salted?
SchuMakher
Quote: Natalia Voronezh
And cut into slices, drizzled with butter and salted?

squares, dry and with sugar
NataliaVoronezh
Quote: ShuMakher
squares, dry and with sugar
Mash, she really holds you in a black body. And you cut yourself, sprinkle with oil, salt and tease Timkin.
SchuMakher
NataliaVoronezh, Natul, will have to ... But what do you do?
NataliaVoronezh
Enema ...
SchuMakher
With broken glass and patyphon needles
Elena Tim
Quote: Super Tanya
lagman with eggplant, not impressed. I cooked with radish and eggplant.
I have never cooked in such a combination, so I can't even imagine the taste. I have potatoes instead of radishes, and they go very well with eggplants.
Quote: ShuMakher

With broken glass and patyphon needles
Right now, fse do it!
Super Tanya
I will cook next time, I will make eggplant lagman with potatoes! Although ... I don't really like boiled eggplant. But I will definitely try again. I'm an experimenter!
Elena Tim
Tan, I think, if boiled eggplants are not pleasant, then, probably, it is not necessary to transfer products at all. Maybe it's just better to try with radish?
Super Tanya
I always cook with radish ... but I also want to try something new. The meat is good ... fatty goat meat. It always tastes good. Although .. no one from the family noticed anything ... everyone ate and praised.
Elena Tim
Well then, maybe it’s worth trying to experiment.
Kapet
Lagman as he wants !!! With eggplant! But e-my - the prices for peppers and eggplants are just exorbitant. All imports - Turkey, Spain ... But I want to!
And here the home cellar comes to the rescue. And in the cellar - eggplant caviar, made from tender white eggplant, more like lecho, because the vegetables in the caviar are not boiled to death, but have remained in pieces. The recipe was classic: 3 kg of eggplant, 1.5 kg of sweet pepper, 1 kg of onions, 1 liter of selected tomato juice.
Lagman with eggplant

We follow the recipe of the respected author, but skip the eggplant and sweet pepper moments. We use half the rate of onions and tomatoes - they are in the caviar. When the dish is ready, pour this caviar / lecho into it (1-2 half-liter jars, depending on the total volume of the dish), add the herbs, bring to a boil, boil for a couple of minutes, straighten it with salt / pepper, let it brew a little. Mmmmmm ....
Thanks again to the author!
Elena Tim
🔗

Bliiin! I will be a salary!
How can you be teased like that ?! I sit, wiping my drool.
Constantin, thanks for the idea! I didn't even expect that such a thing could be invented.
Kapet
Quote: Elena Tim
I didn't even expect that such a thing could be invented.
Need for invention is cunning. Thanks again!
Elena Tim
To your health!
Elena Tim
Vasilica,
Waaas, Vasyaaaaa! Are you mulberry?
I do not know, you are my upashka, which means you have to help me, right? Pralna!
Listen, your older sister has completely lost her memory.
I here decided to confuse myself with the appeals that my Uzbek friends are already used to, and found that for more than twenty years I had completely forgotten everything, except for "Khush kelibsiz" and "Sabzavot va mevalar"
Tell me, druhh, why they always tell me: "You are our beloved KELINKA!" Usually I didn’t pay attention, but wait like a butt on the head ... Isn't KELINKA the younger daughter-in-law? How can I be their daughter-in-law?
Or maybe ... maybe this is due to the fact that they consider Timon to be their relative, and I am an obvious wife? ...
And they don't call me Lena, they call me Asal. What is this name? I don’t remember that I heard it somewhere else ... Maybe it translates as "Lenka-macaque"? Although no, then it would have sounded "Asal-maymun", aaaaaaaaaaaa! Rzhunimagu!
Damn it! She lived quietly, so no, you have to get confused! I already threw everything and rushed to you.
Kapet
Here's how to make a lagman topic seems to be revealed. But how is it there ...

The fact is that this is both the first course and the second. There are conditionally solid components, and there is a liquid gravy - vazhda.

The dish itself was originally from the ancient Muslim peoples in southern China - the Dungans and Uyghurs. They eat lagman with chopsticks, sipping liquid gravy from the same casushka.

In our reality, rarely anyone at the table in the presence of the company will sip from a bowl or bowl. And in the end it turns out that in order to comply with our standards of decency at the table, you will need both a fork (for noodles) and a spoon (for everything else). Not everyone will immediately figure out how to handle all this skillfully. Therefore, I am preparing this dish for myself and my household, or for friends who ask for this particular dish. And then you can take your soul away - be controlled with one fork, and sip your mouth. For some reason, it tastes like this to me ... And if there is a flatbread or Georgian bread Shotis Puri, then it is very tasty to soak vahada ...

Shl. How to use what with special pleasure is a separate topic! During the watermelon season, my friend did some simple manipulations: he put on swimming trunks, climbed into the bathtub with a knife and a watermelon, and there he took his soul away, covered in watermelon juice. Then immediately take a shower ... Otherwise, it was not so tasty ...
Vasilica
Oh, Lenus, I'm sorry, I just saw that you were asking me.
If it's not too late, then I will answer
1. Kelin is a daughter-in-law in general, Kelinka - this is already from the lexicon of Russified Uzbeks, using diminutive-affectionate suffixes.
And yes, they consider Timon to be their brother, and their brother's wife is a Kelinka
2. Asal is honey, and this is the most popular affectionate appeal to children, girls, loved ones.
So, you are not Lenka-macaque, but the sweetest as honey
Elena Tim
A-BAL-CHILD!
Yes, I'm cool, akazza!
Vassenka, thank you!
I'll go tell Timon - with whom he lives.
metel_007
Elena Tim, Timkina, and I just cooked your next lagmanchik, thank you, I cook it once a month regularly
Elena Tim
Uhtyzh! True?! Oh, how glad I am! Olenka, to your health!
Identity, chtol, stir up? ...

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