Recipes. Entrecote and lagman from pork

As the main second course for lunch, you can prepare and serve entrecote or lagman. Entrecote is a French dish that is made in classical cuisine to cook from beef cut between ribs and a ridge. A special feature of its preparation was the rapid frying on a strong fire of a well-beaten thin piece. Lagman is a traditional dish of the Uighur (East Turkestan, now an autonomous region of China) or Dungan cuisine (south of Kazakhstan, Kyrgyzstan and Uzbekistan). Both of these ethnic groups are Muslim in their religion. Therefore, traditionally the lagman was prepared from lamb or beef. But in the kitchens of other nations (like entrecote) they began to cook lagman from pork. The dish is made from meat and long noodles, which is stretched and, thus, receives a long thread from a piece of dough. For complex gravy, various vegetables are used.

Recipe 1

In the traditional Uighur recipes for lagman, a long special noodle is made, but in order to save time, you can use the ready-made Japanese udon, so the recipe described here for pork lagman will not be difficult. Necessary ingredients:

• ½ kg of pork is cut into cubes 3 cm;
• ½ kg udon noodles;
• ½ cup of green onion, the pen is cut diagonally;
• 2 cups of sliced tomatoes;
• 1 potatoes, cut optional;
• 1 cup of sweet pepper, cut optional;
• 1 tablespoon soy sauce;
• ¾ teaspoon of crushed green pepper powder ;
• 1 clove of star anise ;
• 1 head of garlic;
• 2 tablespoons vegetable oil;
• 3 tablespoons of hot water;
• ½ teaspoon of ginger powder;
• 1 tablespoon chopped coriander (coriander).

In Kazan, in vegetable oil, fry the meat, then add the potatoes, stew on low heat. For 15 minutes before the readiness put tomatoes, sweet and hot peppers, whole garlic head, star anise, soy sauce and hot ginger mixed with hot water. In a separate saucepan in salted water, noodles are boiled, water is drained. In deep plates lay out gravy with meat, sprinkle with cilantro, and on top spread noodles. Lagman from pork is ready!

Recipe 2

To prepare a lagman from pork with homemade noodles , you should take into account that it takes at least an hour to prepare the dough and draw the noodles. This recipe will require products:

For noodles:

• ¾ cup of flour, preferably unbleached, for dough and also for sprinkling the surface on which the dough is kneading and noodles are rolled out;
• ½ teaspoon of tea;
• 1 large egg;
• ½ cup warm water;
• 8 glasses of water;
• Salt.

For sauce:

• ½ kg of pork without bones;
• 2 tablespoons table oils;
• 1 medium thinly sliced onion;
• 1 tablespoon chopped garlic;
• 1 large red sweet pepper, remove the seeds and cut into strips 5 mm;
• 1 large green pepper, remove the seeds and cut into strips 5 mm;
• 1 ½ kg of ripe tomatoes, cut optional;
• 2 tablespoons tea salts.

For noodles in a bowl, put the flour, salt, eggs and mix. Add water and mix until smooth, knead the dough (should turn smooth and not sticky) minutes 3. Cut into 4 equal parts on the surface, lightly sprinkled with flour. Each piece is rolled in the palm of a hand harness 12 cm long and 3 or 4 cm wide. Using a sharp knife, cut each rectangle into strips just under 1 cm wide. Cover the dough with a towel or a film and leave the minutes for 30 minutes. Then each strip is evenly stretched to a length of 30 to 40 cm. The noodles are boiled in salted water when the sauce is almost ready.

Meat is cut into 2 cm squares. In Kazan, oil is strongly heated, onions, garlic and meat are spread, fry on high heat for 4 minutes, until the onion becomes transparent, and the meat does not change its color. Add the pepper and fry the minutes. 2. Lay out the tomatoes, salt and mix. Reduce the heat and cook for 7 minutes, until the peppers are soft, but they will still retain their shape. Pour the sauce over the cooked pasta. Lagman from pork served immediately.

Recipe 3

In the oven roast the entrecote from pork. The recipe for cooking scented meat with onions and apples requires the following products:

• 5-6 pork steaks;
• 2-3 apples are peeled and the core is removed, cut into a thickness of approximately 5 mm;
• 2-3 onions cut into rings with a thickness of approximately 5 mm;
• Worcestershire sauce ;
• Garlic powder;
• Onion powder;
• salt;
• pepper.

The oven is heated to 200 ° C. The sheet is oiled and spread on it apples. Steaks are well beaten and spread in one layer on apples. The top side is rubbed with sauce and dry seasonings. All the onions are laid out on the meat. Bake for 45 minutes. Serve with plain white rice.