Udon lokshina recipe prepared in home minds. Lokshina udon - savory and original recipes of Japanese herbs

Chinese and Japanese cuisines are rich in variety. Tse і rice lokshina, і sklyana lokshina, і greek, і lokshina udon. Gotuyuchi udon, you can add vegetables, seafood, meat to it.
Lokshina udon with vegetables- the dish is even more savory, and you can cook it more quickly.
Udon is a friend of the country for rice in the Asian-Asian lands. Udon і stravies from it іtuyutsya as quickly as possible і wander around with other countries. Lokshina udon with vegetables seemingly go for preparation in the post.

Lokshina Udon with vegetables recipe

• Lokshina Udon - 150 grams,
• mushrooms (shiitake, glivi, pecheritsі) - 350 grams,
• Bulgarian pepper - 1 piece,
• tsibulya - 1 piece,
• hourglass - 3 teeth,
• sesame seeds - 1 tablespoon
• roslinna oil - 70-100 ml,
• sil, pepper - for relish.

Yak cook udon with vegetables

Lokshin put water in boiling salt and boil 2 chili before boiling. I’m ready to see the lokshina on the drushlyak and clearly see the dewdrops, you won’t be angry.

The cibulum is dry and greased until ready in 70-100 ml of roselin oil.

Pour mushrooms with shmatochki and add to tsibuli. Mix and lubricate until the vaping ridini.

Pour the pepper with a thin straw and add to the mushrooms, mix and grease with a stretch of 3-5 quilins.

After 3-5 chilines, add another mixture of chalk, sesame, silt, pepper and grease more than 3 chilin.

Give the lokshin to the ready-made vegetables, mix, program everything at once with a stretch of 5 chilins.

Lokshina udon - tse wheat to finish tonka lokshina, і boil more shvidko - 4-7 khvili. Often, you can bathe a lokshina in a frozen viglyad - you may need a dish, and you can throw it directly in a frozen viglyad into the water - you can whistle 7 chillin a viglyad, a lokshina froze and cooked. When the udon was cooked up, the udon was taken to the drushlyak and sprinkled with roselin oil, so that it was too often lost and did not get angry.

Yak cook lokshina udon

1. Zakip'yatiti 2 liters of water, add 1 spoonful of salt (tea chi table - for relish). When virobnittvі lokshini udon in tіsto add silt, so it is safe to salt the water.
2. Viklasti in water 100-150 grams of udon lokshini.
3. Cook lokshina udon 5-7 khwilins, try it on a tooth: yaksho myako, lokshina is ready.
4. Bring the lokshin to the drushlyak, shake it lightly to get rid of the life and the victorious in the country.

Yak zrobiti lokshin udon budinku
1. Take a bottle of boros, drink water, take a teaspoon of salt and a tablespoon of starch.
2. The water of the room temperature should be of good quality and strength.
3. In a wide castor, it is good to drink, add water and freeze it with your hands of a one-sided consistency.
4. Arrive just in a great package, let the yakomog go for more food, bind it up and add 30 quills.
5. Open the package, place it in the middle of the package and lay it on the bottom, cover it with a clean cloth, and cover it with a cloth on top.
6. Walk with your feet on the pivhilinka dough, then once again download it into the kulu and insist - repeat this procedure 2 times, in the end, insist 2 years.
7.Croch on a little bit of bread, viklasta just, roll it around with a ball of 3-4 millimeters, on top of it, stick it on with a little starch.
8. Razrіzati just smuzhami (good sharpening with a knife, but not sticky), drink some starch and slightly mix. It can be cooked at once, it can be stored in the refrigerator for 2 days or in the freezer until a month.

Fkusofakti

Lokshin udon is even more easy to get angry, for that, as it is better, it is necessary to write a message for drushlyak and because of vicoristovuvati in countries. If there are some reasons why it is necessary to roll, mix the lokshina with butter and cover it with grub. The consistency of a viscooyakisnogo test for lokshini udon is "yak lobe of wuha".

When varіnnі lokshina udon visually increase in 3 times.

Lokshina udon - tse wheat lokshina, by the day you come to be seen as a kind of pasta just like tim, who you are. Being invented in Japan, lokshina udon is suitable for all Japanese strains, but wheat lokshina is not required. For example, in the Japanese soup Ramen vikoristovuyutsya itself udon, ale only one, like with eggs in the warehouse - Todi Lokshina is more beautiful to take in the savor of broth. Likewise udon vikoristovuєtsya yak garnir for be-like strava. It is delicious to cook udon in mushroom stuffed with meat broth, add to soup, grease with seafood and specialties.

Price of lokshini udon - from 70 rubles. / 300 grams, it is also already known that the lokshina is sold in a frozen viglyad for the price of 70 rubles.

Lokshina udon is often called a lokshina wok, because in the wok there are a lot of grapes with her in the warehouse.

Lokshina udon - the principle of preparation

On the descent of the lokshin є others, for the wider grass, went to rice. It appeared in China, in Japan it penetrated into the 19th century at the same time with the Mandarin Buddhist Chent of Cook, and in the 20th it expanded in all its light.

What is the secret of such popularity of lokshini? The price is specially selected with boroshy, as it gives the product a pleasant aroma and neutral hlibny relish. Pomilkovo, if Udon would be called "Chinese" lokshin, I would like to see it that way most often. Let's get rid of it. Lokshin is clasified in fallowness because of what flour he is getting ready for. Yaksho vi bachit a thin little pavutinka of a gray colora - that is the price of a soba from a buckwheat boroshn. Live the best in a cold viglyad. Lokshina is thin and flat - tse udon from wheat bush. I zhovtuvaty koloru lokshina - tseramen, egg lokshina with a small amount of boros. Naybilsh is popular among the Chinese, the same lokshina udon.

The peculiarity of Lokshini Udon Polyagє is that it’s easy to get the dish, and just sprinkle it with a sauce and rose oil, and it’s even more savory. Tim for an hour in a clean viglyadi udon live rіdko, more often - with special additives from vegetables, ribi and seafood. In European cuisine, udon is also used to shanuyu, or serve such a lokshin more often with pork and minced meat.

Yak to cook udon? Nichogo folding in ts'omu nemaє, lokshina is cooked approximately the same way, like і be-like macaroni virib. The product is poured into boiling water and boiled close to 8-10 quilins (in the wilderness as a form of lokshini), send it to the drushlyak and sprinkle it with oil, so that you don’t get angry.

If you will be lokshin pislya varinnya to extinguish or lubricate, then more beautifully, do not do it. Add the lokshin with a stretch of 5 quilins, and then proceed with the heat treatment in the same way.

Lokshina udon - food preparation and dishes

Prepare ti Ingrediinti, with yakyi vi planuєte gotuwati udon. Tse can bootie mushrooms, zucchini, carrots, tomatoes, seafood, all kinds of meat. Udon is presented in an enamel casserole. Serve lokshina in large bowls.

Lokshini udon recipes:

Recipe 1: Lokshina udon with shiitake mushrooms

It is an easy and tasty dish to serve yak in a cold viglyad, or in a hot one, immediately after cooking. Suitable for vegetarian cuisine.

Required Ingredients:

• Lokshina udon - 300 grams
• Mushroom shitaki - 100 grams
• Leek - 150 grams
• Soy sauce

How to prepare:

1. Pour the onions into thin slices. Gribi - in thin plates.
2. With a stretch of five quills in boiling water, add a lokshina, anger the water, and breeze the lokshina with oil, and you don't get angry.
3. Roast the pan and cover with oil. Pick up a spat of tsibulya, smear it on one chili from the skin side, add the mushrooms, and after a couple of chilines - add a lokshin. Cook, wait, hold out 10 khvili. Pislya tsyogo zbriznit with soy sauce. The dish is ready before serving.

Recipe 2: Lokshina udon with king prawns

Most udon is to gotuyut with seafood. Below is a recipe for lokshini with royal shrimps, but you can just pick it up and it’s just that the stench doesn’t look so bad in the past.

Required Ingredients:

• Lokshina udon - 300 grams
• Shrimp - 220 grams
• Lemon juice - 1 teaspoon
• Soy sauce for greasing - 2 tablespoons
• bili sesame

How to prepare:

1. Defrost the shrimp (if frozen). Know the shells of them.
2. Roast the pan, make a small amount of butter. Rub the shrimp on a baked surface. Stir the shrimps, brush them until crunchy with 5-8 quilines. On the third chillin, shave the shrimp with a small amount of soy sauce.
3. Put on the lock. If you’re ready, anger the water and pour out some rose oil and lemon juice.
4. Take lokshina with shrimp, sip the dish with sesame seeds and you can serve it.

Recipe 3: Lokshina udon with pork

It is practical not to eat meat at the Descent, instead of living seafood. If you want to buy udon in a more classic for us vison, then try the recipe. You know pork meat is the most beautiful thing.

It is necessary to respect that, since the change of cultures is taking place, then from recent feasts in Chinese restaurants and cafes it is possible to replace yaki udon - udon with pork and vegetables.

Required Ingredients:

• Lokshina udon - 320 grams
• Pork shank - 200 grams
• Tomato - 1 piece
• Tsibulya r_pchasta - ½ piece
• Vershkov oil

How to prepare:

1. Pour the tomato into cubes, dice the cibula, add it to the bowl.
2. Rinse the pork out of the blood and in small pieces.
3. Roast a frying pan, make butter. Passer the tsibulya until golden brown, give the tomato. After 3-4 chilini, add the meat to the vegetables. Discuss the sum up close to 10 khvili, write it with a cry.
4. Introduce udon to lokshin. For that, as it is cooked, rinse it with cold water and put it in a pan until meat and vegetables. Shuffle it with Ingredients and add 5 khvilin for a closed kryshka.

Recipe 4: Lokshina udon with omelet and carrots

It is practical for the Chinese not to eat an omelette in a pure viglyad, or rather want to add it to a rich variety of dishes. Lokshin is not to blame. We will propose to you one of the recipes of Chinese cuisine - lokshina udon with carrots and omelette.

Required Ingredients:

• Lokshina udon - 320 grams
• 1 morkvin
• Egg - 1 pc.
• Milk - 60 ml
• Borosno - 1 tbsp
• soy sauce
• Zukor - 1 tsp
• black sesame

How to prepare:

1. Nasamper pidzharimo omelet - guilty but we will attain at that hour, if we will add him to lokshina. Change the egg, rich and milk (the best for the help of a mixer), and add some butter on a frying pan on the baking. An omelet is required for two sides. Guilty is guilty to go thin. If the omelet is oholone, it will need to be cut into thin straws.
2. Rub the carrot on a thin grater. Zmіshayte soy sauce, zukor, add one tablespoon of water. In a whole sauce, marinate ten chilines of carrots.
3. Introduce udon to lokshin. For that yak zillє water, add to the lokshin carquin and omelet.

Recipe 5: Lokshina udon with a trigger

Lokshin can be gotuwati for a reason. In a whole recipe it is described how I will taste the grass with chicken fillets and mushrooms.

Required Ingredients:

• Udon - 280 gr.
• Smoking file - 1 piece
• Mushroom - 200 grams
• Vershkov oil - 1 piece
• Onion 1 piece
• Sour cream - 100 grams

How to prepare:

1. Peel the onion and cut it as needed.
2. Mushroom and mushroom as possible.
3. Roast a saucepan. On top of the butter, wickle the tsibulya, grease until golden brown. Give the mushroom after a couple of quilins. Brush the vegetables with a stretch of 10 quilins.
4. Leave the mushrooms to grease, the trigger needs to be rubbed and cut with small skibochki.
5. Give the trigger to the mushrooms, change the fire and extinguish it with a closed grill close to seven fires on the fire. Add salt, add sour cream, stir, and simmer another 7 quilins.
6. Add a lokshin. If there is water, add it to the stewpan. Shuffle all the Ingredients and you can submit.

Recipe 6: Lokshina udon with lilac sauce

Lokshina udon is savory not only with meat ingredients and seafood, but with sauce, without sour ingredients. You can serve such a dish yak garnir or just live without additives.

Required Ingredients:

• Udon - 260 grams
• Leeks - 160 grams
• Vershkovo butter - 55 grams
• Tops - 50 grams
• Melting syrok piece
• 1 morkvin

How to prepare:

1. The onion needs to be shattered with thin slices, and the carrot should be grated on a grater.
2. At the baking pan, put a piece of butter, if it melts - take some vegetables, grease them close to five quills. Then add the tops and portions of the melt into the stewpan. Remix the Ingredients until quiet feasts, as long as the sire is not roasted.
3. Add a lokshina udon at a single hour, adding 5 khvili to the boiling water, for which you can anger me.
4. Put the lokshina in a saucepan, mix with the sauce, burn it and add 10 quilins to the closed crouton.

1. Lokshina viyde is savory, as is vidvarity її in a chicken broth. So you can cook udon, if you will serve it with meat, poultry or vegetables.
2. Udon is more beautiful not to do it, not to digest it - in the first place, udon will crumble if you nagaduvati shvidshe porridge, less macaroni virobi.
3. As soon as the buwati was brought to you in restaurants of Chinese or Japanese cuisine, you could celebrate, how to embellish with raznyi nasinnyam. If you want to embellish your stravies for a middling style, you can vikoristovuvati sesame (biliy and chorny), nasinnya liona, podribnene garbuzove nasinnya.
4. Lokshina udon is smeared with the original for the savor of viida. Yak її get ready? Add a handful - pouring 5 quills in boiling water, pour the water, and pour into a saucepan in a small amount of oil. Discuss the lokshina until quietly, as long as there is no golden vidtinka, and no more than 7 quills. Such a lokshin is the best to live with with a small piece, we will cut it with a thin straw, and having seen her through the press.
5. If you don’t want folding recipes, you can prepare the simplest sauce for lokshini, which will be victorious in China until the end of the day. For the whole, you should know an hour (2 prongs), one cibulin and pickled іmbir. Loosen the chiselled tsibula, give the chapel і іmbir to a new burst. Mix the cooked lokshin with the sauce, add a spoonful of soy sauce and enjoy the sweet gusto.
6. Lokshin udon can be added to soup. Put the yogo in a casserole for 4 hvilini until the gravy is ready;

Kozhen shanuvalnik of Japanese cuisine, shho take udon. This is the name of the dish, which is stored in a special lokshini, as you can serve yak at the soup, as well as in the garnish.

Isnu unlawful Udon recipes. Dine on Japanese lokshina with mushrooms or vegetable soup, with riba or seafood, with meat or chicken breasts. We can use the last option and it’s easy to get the lokshina udon with a trigger. Pidsumkovo dish is additionally made with fresh ogirr shmatochkas, and for the decor it is fast with sesame seeds and green cibuli.

Ingredinti:

• lokshina udon - 100 g;
• chicken fillet - 300 g;
• fresh ogirok - 1 pc.;
• chili pepper (per bazhannyam) - 1/4 pcs.;
• bell pepper - 1 pc.;
• soy sauce - 80 ml;
• green tsibulya - keel of pir'ya;
• sesame seeds - 1-2 tsp;
• roslinna butter - 2-3 tbsp. spoons.

Lokshina udon recipe with chicken

Yak prigotuvati lokshin udon with a hammer

1. The preparation of lokshini udon with a hammer will be started from the preparation of all the Ingredients. Fіle rіzhemo straws.
   
2. Viklada chicken into a bowl, pouring the whole portion of soy sauce all at once. Poki gotuєmo іnshі warehouses of a Japanese dish, the hammer will be pickled.
   
3. Fresh ogіrok ryzhemo with a size of 2-3 cm.
   
4. Malt bell peppers are promymo, rosrіzaєmo navpіl. You can see the fruit, the seed and the flesh of the partitions. A part rіzhemo with thin skibochki, vikladaєmo in a frying pan with roselinny oil, obmazhmo on a clean water.
   
5. After 1-2 hvili, dodaєmo to pepper the trigger. Pickled marinades can be rolled into a frying pan. Tushkuєmo chicken with pepper, go to krishka until the chicken meat is ready (about 15 khvili).
   
6. Lokshin is guided by the instructions on the packaging. The water is pissed, having brought pasta virobi to drushlyak. Put the lokshin in a frying pan with stewed chicken.
   
7. Pepper chili rіzhemo dіbnymi shmatochki. Obsipaє baking іngredієntom mayzhe I'm ready to strava. The recipe for lokshini udon with a hammer is ideal for those who are quiet, who are more important for making food more beautiful. Well, you don’t like hospitality, for some reason, don’t tolerate chili, just miss the whole crock.
   
8. I know a frying pan in the fire. Vikladaєmo to lokshina skibochki svіzhіrka.
   
9. Everything is carefully mixed. Before serving obsipaє, I prepare a strain of sesame seeds and a spiced green cibule.
   

Now you know how to prepare udon with a hammer in your home minds, and you have a minimum of products. Shvidko and we just shot a delicious Japanese dish.
Schob zanuritsya in the atmosphere of the general kitchen, zvichnі tablespoons, replace the Japanese sticks! Delicious!

Lokshina udon - the principle of preparation

On the descent of the lokshin є others, for the wider grass, went to rice. It appeared in China, in Japan it penetrated into the 19th century at the same time with the Mandarin Buddhist Chent of Cook, and in the 20th it expanded in all its light.

What is the secret of such popularity of lokshini? The price is specially selected with boroshy, as it gives the product a pleasant aroma and neutral hlibny relish. Pomilkovo, if Udon would be called "Chinese" lokshin, I would like to see it that way most often. Let's get rid of it. Lokshin is clasified in fallowness because of what flour he is getting ready for. Yaksho vi bachit a thin little pavutinka of a gray colora - that is the price of a soba from a buckwheat boroshn. Live the best in a cold viglyad. Lokshina is thin and flat - tse udon from wheat bush. I zhovtuvaty koloru lokshina - tseramen, egg lokshina with a small amount of boros. Naybilsh is popular among the Chinese, the same lokshina udon.

The peculiarity of Lokshini Udon Polyagє is that it’s easy to get the dish, and just sprinkle it with a sauce and rose oil, and it’s even more savory. Tim for an hour in a clean viglyadi udon live rіdko, more often - with special additives from vegetables, ribi and seafood. In European cuisine, udon is also used to shanuyu, or serve such a lokshin more often with pork and minced meat.

Yak to cook udon? Nichogo folding in ts'omu nemaє, lokshina is cooked approximately the same way, like і be-like macaroni virib. The product is poured into boiling water and boiled close to 8-10 quilins (in the wilderness as a form of lokshini), send it to the drushlyak and sprinkle it with oil, so that you don’t get angry.

If you will be lokshin pislya varinnya to extinguish or lubricate, then more beautifully, do not do it. Add the lokshin with a stretch of 5 quilins, and then proceed with the heat treatment in the same way.

Lokshina udon - food preparation and dishes

Prepare ti Ingrediinti, with yakyi vi planuєte gotuwati udon. Tse can bootie mushrooms, zucchini, carrots, tomatoes, seafood, all kinds of meat. Udon is presented in an enamel casserole. Serve lokshina in large bowls.

Lokshini udon recipes:

Recipe 1: Lokshina udon with shiitake mushrooms

It is an easy and tasty dish to serve yak in a cold viglyad, or in a hot one, immediately after cooking. Suitable for vegetarian cuisine.

Required Ingredients:

• Lokshina udon - 300 grams
• Mushroom shitaki - 100 grams
• Leek - 150 grams
• Soy sauce

How to prepare:

Recipe 2: Lokshina udon with king prawns

Most udon is to gotuyut with seafood. Below is a recipe for lokshini with royal shrimps, but you can just pick it up and it’s just that the stench doesn’t look so bad in the past.

Required Ingredients:

• Lokshina udon - 300 grams
• Shrimp - 220 grams
• Lemon juice - 1 teaspoon
• Soy sauce for greasing - 2 tablespoons
• bili sesame

How to prepare:

Recipe 3: Lokshina udon with pork

It is practical not to eat meat at the Descent, instead of living seafood. If you want to buy udon in a more classic for us vison, then try the recipe. You know pork meat is the most beautiful thing.

It is necessary to respect that, since the change of cultures is taking place, then from recent feasts in Chinese restaurants and cafes it is possible to replace yaki udon - udon with pork and vegetables.

Required Ingredients:

• Lokshina udon - 320 grams
• Pork shank - 200 grams
• Tomato - 1 piece
• Tsibulya r_pchasta - ½ piece
• Vershkov oil

How to prepare:

Recipe 4: Lokshina udon with omelet and carrots

It is practical for the Chinese not to eat an omelette in a pure viglyad, or rather want to add it to a rich variety of dishes. Lokshin is not to blame. We will propose to you one of the recipes of Chinese cuisine - lokshina udon with carrots and omelette.

Required Ingredients:

• Lokshina udon - 320 grams
• 1 morkvin
• Egg - 1 pc.
• Milk - 60 ml
• Borosno - 1 tbsp
• soy sauce
• Zukor - 1 tsp
• black sesame

How to prepare:

Recipe 5: Lokshina udon with a trigger

Lokshin can be gotuwati for a reason. In a whole recipe it is described how I will taste the grass with chicken fillets and mushrooms.

Required Ingredients:

• Udon - 280 gr.
• Smoking file - 1 piece
• Mushroom - 200 grams
• Vershkov oil - 1 piece
• Onion 1 piece
• Sour cream - 100 grams

How to prepare:

Recipe 6: Lokshina udon with lilac sauce

Lokshina udon is savory not only with meat ingredients and seafood, but with sauce, without sour ingredients. You can serve such a dish yak garnir or just live without additives.

Required Ingredients:

• Udon - 260 grams
• Leeks - 160 grams
• Vershkovo butter - 55 grams
• Tops - 50 grams
• Melting syrok piece
• 1 morkvin

How to prepare:

Lokshina udon - secrets and korisny for the sake of beautiful kulinars