Guiru Tsomyan
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Guiru tsomyan is a Uyghur-style fried lagman, which is also prepared by the Dungans.
The peculiarity of this dish is its quick frying, pre-marination of the meat, and no gravy is provided. As they say, every housewife has her own recipe for lagman, with its own subtleties and additives, but the main products remain unchanged - meat, sweet peppers, lagman stretched noodles, onions, garlic, soy sauce and tomatoes. Additives such as Chinese cabbage (I use young white cabbage), green beans, radishes (I use Margelan radish), hot pepper are added to Uyghur lagman according to desire and opportunity, but the richer the composition, the tastier. The main thing is to get the right taste. This dish uses homemade, hand-pulled noodles. To prepare it, of course, you need skill and time. Therefore, I used ready-made stretched noodles; they are sold in any supermarket and in any market. All you have to do is dip the noodles in boiling water, they are already soft and ready.
Ингредиенты
Noodles for lagman - 500 g
Beef - 350 g
Onions - 1 pc.
Green beans - 100 g
Chinese cabbage - 100 g
Bulgarian pepper - 2 pcs.
Radish - 0.5 pcs.
Tomatoes - 1 pc. (large)
Vegetable oil - 70 ml
Tomato paste - 1.5 tsp.
Salt - to taste
Coriander - 0.5 tsp.
Ground black pepper - 0.5 tsp.
Soy sauce - 3 tbsp.
Hot pepper - to taste
Garlic - 3-4 cloves
Green onion - 2-3 stalks
Рецепт
1. Cut the beef into thin slices, pour in soy sauce, add a spoonful of vegetable oil, hot pepper, mix everything and leave for 30 minutes. Meanwhile, chop and prepare all the vegetables. Since the dish is cooked over high heat, it should be fried and not stewed. There will be no more time for cutting; everything must be prepared in advance.
2. I have green beans, I didn’t notice any difference from asparagus beans. Cut the beans into pieces, cut the green onions or garlic onions (jusai) into long feathers. Chop the garlic, cut the hot pepper into thin slices or chop stronger.
3. Cut onions into quarter rings, tomatoes into small cubes, cabbage and sweet colorful peppers into squares, radishes into strips.
4. Heat vegetable oil in a cauldron or wok. Some people fry it in fat tail fat, but I don’t like it, it turns out too greasy. Fry the beef pieces until golden brown. Good meat will be soft, but if the meat is not of very high quality, then it is better to fry and stew it separately, and then put it in a cauldron. Fire is above average. Roasting occurs continuously, stirring is constant.
5. Add onion to the meat and fry for another two to three minutes.
6. Add tomatoes and tomato paste. Add a little salt. Fry over high heat until the meat and onions are evenly colored. Stirring is intense and continuous. You can add a spoonful of soy sauce.
7. Then add beans and cabbage. Fry for another two minutes.
8. Add radish.
9. Add coriander and black pepper. Fry all vegetables, avoiding stewing and the appearance of liquid.
10. After three minutes, add sweet pepper. We keep everything on the fire for another two minutes with constant and rapid stirring. We don’t turn down the fire.
11. Then add green onions, hot pepper, salt and garlic.
12. Dip lagman noodles in salted boiling water for a minute and remove. I chopped it slightly for ease of mixing in the cauldron. The pulled noodles can be replaced with pasta (bucatini) of exactly the same diameter, with a hole inside. Boil them as directed on the package.
13. Add noodles to vegetables and stir. After a minute, turn off the heat. Vegetables should be left slightly “to the teeth”.
14. Guiru tsomyan is ready. Serve immediately.