User:Korkemxx/Лағман

Ruban (example:Lang-zh4) knead the dough from flour, spread it with butter, and cook the noodles. Noodles boil in water, rinse with cold water and grease with vegetable oil. Meat cut and fry in oil with onion and cook with spices. In boiled water, cut the noodles and hand over the finished meat. There are types of Uzbek, Tajik and Dungan scars. Circassian Cherokee Chechen Czech Chuvash Cheyenne Swedish Shor Sumerian Evenki Alsatian Erzya Esperanto Estonian yupian Yakut Japanese the Latter is a hallmark of ruby. In the Dungan line (called the real Rubik) applies only noodles, which are not cut and not dissolved. At the Turn of the use of pasta, vermicelli and other industrial products looks like a dish, but completely changes the character. Vaju and noodles can be cooked on their own, and then unite. Ruban pour not in the plates, and in cloth pieces, stack layers, alternating noodles, vajji, pour on top of a hard layer posevayut dill and cilantro. The composition of products required for cutting. For noodles: 0.5 kg flour, 1 egg, 150 ml water, 1/2 teaspoon salt. For Vaji: 0.5 kg lamb, 200 g vegetable oil, 2 potatoes (large), 2 carrots, 1 standing, 1 beet, 1 sweet pepper, 100 g cabbage, 4 onions, 4 tomatoes, 1 head of garlic, 1 Cup cilantro, black and red pepper on the floor teaspoon.