For this dish, homemade, hand-pulled noodles are used. To prepare it, of course, you need skill and time.
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Guyru tsomyan is a fried lagman in the Uyghur style, it is also prepared by the Dungans. The peculiarity of this dish is in its quick frying, preliminary marinating of meat, while no gravy is provided.
So, in order to cook a dish of Uighur cuisine - guiru tsomyan, the following products are needed.
Guyru tsomyan: oriental cuisine
Кухня: Eastern, обед, калории: , время приготовления:
Ингредиенты
Lagman noodles - 500 g
Beef - 350 g
Onion - 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 onions - 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. In the meantime, chop and prepare all the vegetables. Since the dish is cooked on a fast fire, it should be fried, not stewed. There will be no time for cutting, everything must be prepared in advance.
2. I have green beans, I did not notice the difference with asparagus. Cut the beans into pieces, cut the green onion or garlic onion (jusai) into long feathers. Grind the garlic, cut the hot pepper into thin circles or chop more strongly.
3. Cut onions into quarter-rings, tomatoes into small cubes, cabbage and sweet multi-colored peppers into squares, radish into strips.
4. Heat vegetable oil in a cauldron or wok. Some fry in fat tail fat, but I don’t like it, it turns out too fat. Fry beef pieces until golden brown. Good meat will be soft, 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. The fire is above average. Roasting is continuous, stirring is constant.
5. Add the onion to the meat and fry for another two to three minutes.
6. Add tomatoes and tomato paste. Salt a little. Fry over high heat until meat and onions are evenly colored. The stirring is intensive and continuous. You can add a tablespoon of soy sauce.
7. Then add beans and cabbage. Fry for two more 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 fire for another two minutes with constant and rapid stirring. We do not put out the fire.
11. Then add green onions, hot peppers, salt and garlic.
12. Dip lagman noodles for a minute in salted boiling water and pull out. I chopped it slightly for ease of mixing in a cauldron. The drawn noodles can be replaced with exactly the same diameter pasta (bucatini), with a hole inside. Boil them as directed on the package.
13. Add noodles to vegetables and mix. Turn off the fire after a minute. Vegetables should remain slightly "on the tooth".
