Irina Udalova

Saved 4/11/19 11:02 AM to Hash

Лагман. Рецепт Ильи Лазерсона - Телеканал Еда  See details »

 
Video subtitles:
  • 00:00: lazson darling i'm already licking because today show you my favorite dish
  • 00:35: that you know what I have associated ashamed to say with Moscow but Moscow has nothing to do with it has this lagman why Moscow I will tell you a little later so here's the flagship friends this will be mine lagman naturally because I will I'm going to cook now for
  • 01:06: some vegetables I think it looks like carrot servants with garlic I'll take a couple of potatoes I'll take water onions with garlic Now let a little while here and so on get wet and when it is better to clean Actually at first I will make the dough because that lagmana such a thing where there is noodles
  • 01:36: there is sauce this is not a soup at the same way here's the dough the dough should always be very neat and i'll show you now how without any numbers to make dough before just take the egg lagman of course more primitive can cook some noodles and there is at least anything spaghetti in fact but of course it’s right to do
  • 02:06: actually my egg dough now I'm I'll take some salt now I pour a little water to half can be a little less glass it matters how much you pour in just at you there may be a different amount of test that's all fork and now here 's a razbolta water with an egg and now they will be here quietly pour flour and here I poured
  • 02:40: some amount of flour do not know how much and start now to mix clear the thing is that here is the dough that I have now got see you still not true because I have to roll give the dough to roll to cut noodles and now I need to work with my hands therefore, the hand here is the dough already quite dense already here already on the table
  • 03:15: gonna knead the dough the fork is no longer work this dough should not be wild tough but should be enough elastic but not wildly dense well you can compare the consistency of this dough with take your ear with your lobe and feel it like this for the ear and for the test should be I feel the same when I'm cooking lagman is with me therefore x always in torment i I love to feel the left ear
  • 03:47: well hands i could use a car but After all, to find there are such things when all still need the right hands here enough a lot of dough see the actual dough fit in my palm but there will be a lot of noodles in fact there will be noodles where it may even be to 4 people from not to 5 that's why i started with a test generally speaking a little working with vegetables will be with meat I started with
  • 04:17: dough because this dough need be sure to mature you can lie down some time so I'm rolling now it into a ball i rolled it into a ball i I'll take on the food film I'm a little bit Now dough still plenochka here from flour flour dough and thoroughly turning in different directions to the dough did not come in contact with the air the dough will ripen the food film
  • 04:49: somewhere I will do it like this now and I will wash my hands, thank God I'm with dough finished it's all by itself i would say dirty work in that sense that when all the wrap flour then of course it may not be very clean
  • 05:20: so it's better to do a dirty job then do chase well vegetables onions I clean onions onions when lie in the water it is always better to clean they are less corrosive to the eyes when i start peeling potatoes friends and tell you one very intimate story
  • 05:51: Well, so now I'll clean more a little garlic but when for potatoes I'll tell you funny story about lagman how like say went formation of my relationship with this dish so here's the potato I have to be in Moscow because that some mine goes there
  • 06:23: workshops and so on I have Favorite place in Moscow where I buy products and here once the first time went there in the market I saw there little casket you know when a lot merchants on even like this feed there in this on the river the pavilion is literally such a laurel checks there was some kind of life going on inside they cooked some cakes in there tandoor and that's where I arrived that there I began to buy a cake for myself and then one day
  • 06:54: think let me eat what's on the leaf is written here and see digress means garlic onion potatoes disappeared still take a little bit of vegetables i will now take radish and sweet pepper i now radish brush so among this uncomplicated in this A simple list of blues I will find the words
  • 07:27: lagman I say once in this window thrusting let me do my head and lagman some time later on in this seller puts a plate in front of me foil spoon will appoint a fork and cuts off I floor fresh hot tortillas cakes to this deception and lay all it's in a beautiful bag
  • 07:59: wishes me to enjoy your meal i I carry it with me already there cannot be this once coupon and where there is well I went to some attack chick and began to eat a winter cold i opened the foil nothing i know what is lagman nothing there i'm scary and did not see the unusual well there was
  • 08:30: of course ordinary spaggeti that is not homemade noodles vegetables well set pieces the meat was so delicious that I didn't even knew how to live further in general I upset that I was very well since then every time i I come to Moscow and it is on this market first thing i do what i do there I eat lagman this one he always stable it is always the same taste and
  • 09:02: in general, I really like this one lagman so here I am trying all the time when doing lagman myself get into this taste i pray god to give a stall no one touched in general here is such a funny story with someone's flagship me and those are my friends who know about it they laugh for a long time that here on disks
  • 09:32: lazson you are crazy standing there on the street from a single plate paw some weird incomprehensible incomprehensible qualities from obscure products right now I 'll take more the meat is now no meat I'll take the fat tail I'll take the fat tail I'll finally start some enter already more active work, see this piece of fat tail is my happiness because this piece of fat dense piece of fat it provides a very
  • 10:04: do you know good taste Central Asian go but of course where is he logical is a very valuable product It must be ordered so to speak. butcher to leave it to you because that the fat tail is only one at the ram and behind it hunt those who love the appropriate food therefore certainly it is necessary always negotiate about rump I am of course
  • 10:35: always happy when I manage to buy many chickens are wild because he is calm freezes in the freezer to lay in food film forever Well Well I I 'll start now I'll take a big one pan large pan turn on the tile and start you spit the rump
  • 11:06: that's what i'm doing now i'm very timid treat the rump y it really very much meaningful product for me well now let him now we melt in the meantime I will cut the meat such lagman
  • 11:48: no meat what is it a meat dish hearty and very beef because I I will use beef beef Do you know beef more meaty than lamb and i will use beef but the taste of the dish will still be mutton because the rump is used no need to chase the lamb and I assure that even many of you will not understand what it is beef they will think that lamb a
  • 12:19: I don’t need to speak if you want to say well to you friends that by the way beef like the rule is cheaper than lamb and between other in Central Asia in Uzbekistan often for reasons of economy used beef but along with I hear fatty fat hear shkvarchit already rump almost said my rump I hear I hear him now hiss hisses my story the way I have for
  • 12:53: save time now take another one pan I needed it for noodles to cook noodles let it quietly the water in it in this slanting boil so that I I do not waste time, here is water and I myself forget lunch meat chopped office I'll put my sisters in a bowl laid out on the shelves like this meat
  • 13:25: now I will trade here just in case so here's the board now take more products i will take carrot and Chinese cabbage means carrot I'm I'll clean up my tank for all kinds cleanings then I rinsed it and shkvarchit when the rump doesn't get very warm and
  • 14:04: ok, i'm already happy about how all other people will eat my lagman I love him too but I want to for others are always more pleasant to cook than for yourself I rinse the whole story repeat friends this is my lagman flagships a lot maybe they are different so who is he is cooking too now be sure not
  • 14:36: don't snort that don't shout that this the world is he knows nothing i know everything what i need to know i repeat is my lagman is my favorite lagman I would like this my favorite lagman become your favorite lagman us though totally not imposing my point Here it is squaw pens here they are almost now greatly decreased in size because they gave alive I'll be ready now
  • 15:08: pull them out on time now where do u me here here in my skimmer i prepare her to pull out cracklings well then my vegetables more or less assembled under except tomatoes tomatoes will go a bit later I'll explain to you why I'll get a moment. a little later, well, so far I can do carrot
  • 15:39: carrot is a very important product for lagman in this case I will cut it into straws and now I 'll cut carrots like that slices and then for pilaf on the very Actually here you can see the beginning the beginning is very smooth beginning of pilau always also this is you fat cat which vytaplivaem couple take out cracklings measures cut the carrot already want with at least one
  • 16:10: bring it to mind with a vegetable Here it is shkvarochki gorgeous now I I'll take all the bowls here in one so much will get cracklings from what they tiny steel shkvarochki kurdyuchny here smoke went smoke must still even more than that because it was a blink
  • 16:40: meat should get into hot fat so she started roasting well she of course can make juice but what to do there comes a good smoke here is his quarter I will shift the carrot
  • 17:10: bowl splints needed before you carrot By the way, that's why I'll cut now onions here onions onions will not be much too sweet i don't want many think that here on this theme such Eastern Central Asian where a lot of onion no onion there incidentally does not happen there are so many onions right now
  • 17:41: garlic where I have garlic I'll dig up the garlic like this here crush and so here I will chop there now I will cut still mean sweet pepper
  • 18:12: I have a gift, but I am not ready for potatoes Meanwhile another hour and potatoes we will cut this string now until I cut to the river radish but a little will be with me sharp will be here I have a little here about so much straw i'm her now too quick cut into something to do
  • 18:50: rump side and left only potatoes and cabbage potatoes straw straw potato will be here doubtful truth because well carbohydrate we have noodles in the dish and sort of like potatoes potato modern
  • 19:20: product of course because humanity uses potatoes not long ago as well as you are all humanity in that including the day of asia but still here in modern version of the potato is included in anyway i have nothing against potatoes she's good at gives even gossip sauce I'm a little bit boiled down so the potatoes are quite normal in this people already exist in my which I like look went on meat meat is more or less fried and now
  • 19:52: the meat went onions garlic bam cook together meat and onions now I somewhere at this stage I can add already A few zyra pips such very Central Asian will give here the spawn and I can already give some peppers i can give here black pepper and red pepper hot a little bit like this
  • 20:23: fried meat and onions in the meantime slashed a little chinese cabbage i I love it from the white part to the part hard part leaves are these more gentle leaves can leave for some good salad and this tough love like this cut lagman here you see already onion also fried and now went on record carrot is still so bad
  • 20:59: by the way is done here it is my dear parking by the way i can give here next pepper I can give even after potatoes By now the magician Danilin will start you
  • 21:43: shows the work with the test friends she became more tender he swelled gluten here it is so malleable quite become a test I will not pull noodles as do the great masters of e I am not great master I do not pull noodles it a long enough dreary process even calm easy way making noodles from my own dough dough you also did the part I
  • 22:14: I'll check my whole story here add radish it is possible and without rare by the way already beautiful set by the way here so I like going back to the test now i 'm dough see with your fingers as much as possible ok i'm his fingers already I spread a little rolling pin around the table
  • 22:44: now I will help myself of course with a rolling pin I will help myself here in the middle krayushki now roll out well that's the sauce called here it's called sauce here how it all media shkvarchit good now water now water here and now that's all
  • 23:16: I will have better stew under the lid I will boil faster I come back to the test time dough cut i do the next i do like this, pour vegetable oil on
  • 23:47: dough and his labor hand like this Now I grease dough with oil I will now roll this dough in I rolled it up and down now i will cut noodles i can it do even
  • 24:19: Here I will get noodles Tue Here is such a coarse noodles and I now send noodles first park thousand I I'll do some park noodles noodles in the water it will cook where I have this here this here
  • 24:58: I will work with him now I'll turn it off with great pleasure twist-twirl cook lagman want I will now prepare a bowl for noodles before the first batch of noodles and will work with her further
  • 25:28: a bowl like this will be a big bowl I am now the first batch of noodles run off because i need water i don't I will drain the water why should I lose hot water the first batch of noodles I put on the sieve here it is calm and and completely removed from the spheres of their boiling this water
  • 25:58: edge I will not sleep and need it rinse with cold water cold water rinse it to her stopped brewing so she became cold and not stuck together here and when she washed her I I throw in the bowl here's the second batch
  • 26:30: water is boiling went the second batch of noodles brewed and I'm number one here so squeezing oil so that they stick together and stir it here in the fridge so it can lie very calmly noodles well look here i have everything gorgeous gurgles sauce now you can
  • 27:03: try on salt i think salt and little salt little salt more peppers now I can throw cabbage and while noodles are boiled tomatoes I'll take two tomatoes
  • 27:38: I like these tomatoes that were soft almost perepas perepsel and here I am I love tomatoes that were almost overripe already lest they fall apart well here's tomato tomatoes know why later
  • 28:11: so that the potatoes cooked because potatoes in the acidic environment of his tomato faces are much worse therefore tomato later I remove the noodles because noodles the second batch is ready here it is on noodles pour water still will not it because it is still useful to me here so wash my noodles
  • 28:43: second batch eat bang 2 tomatoes i Now I’ll do some rough sauce the tomato here is not necessary somehow carefully and neatly cut it anyway there
  • 29:14: largely disappear in this sauce it should all be drained together connect with your tastes waiting for minutes 40 now even now noodles those who watched it first saw But on my noodles homemade noodles so she
  • 29:47: flavored with oil so as not to stick together I will now take a reasonable one noodle from a portion of noodles I 'll warm it now but for now I'll take a little more cilantro here in my kenzo fridge
  • 30:17: Now I rinsed for my close without kim for it is impossible the criminal towel dry the top grass was dry and now will be my final cooking Lagman for Now I cut it into us with stalks in stalks a lot of tastes all here
  • 30:49: kenzo Well what do I take such a traditional a plate here from such deep cups spit eats lagman I warm portions of noodles in water, I see now omit sieve in boiling water to be convenient to get now i will take the fin for sauce so now in boiling water for me already
  • 31:22: warmed up hot everything warmed up noodles I have it now so here about the land properly and so here bam lad Aton format male hell now That's how the sauce went and soak the noodles went sauce soak noodles and vegetables
  • 31:52: remain and meat upstairs and sauce navaga it was necessary that it was like this is holy absolutely holy ritual and so here priporoshit friends I today from clean Hearts gave you your favorite Lagman recipe repeat my flagship if you try making it home you will
  • 32:22: love him as much as I will about you love also your friends and relatives