Lagman in a multivariate - a primordial dish in a modern version

Laghman in the slow cooker is a special kind of noodle,which is seasoned with original roast, complemented by a set of special spices. This dish belongs to the Central Asian cuisine. Laghman can be said to be separated from most other dishes. This is due to its versatility. Laghman can be served both as a first and as a second dish. Uzbeks call it chuzma-lagmon, which means “pull”. Special noodles, which are made for the Lagman at the highest levels of skill, can have a length of up to five meters. It is coated with oil, crushed and stretches in the water.

Laghman in the slow cooker has a sauce thatnecessary for two reasons. First, the dish requires an elegant, colorful, truly oriental look. Secondly, the taste accent. In order for a special dish not to become an ordinary noodle soup, it is necessary to strictly adhere to the cooking technology. Do not forget about the correctly selected spices and texture.

Various firms sell a variety of long pasta. Noodles, of course, is very important for this dish, but still the gravy, with its variety of spices, is the primary ingredient.

How to cook Lagman, whose photo is adorablein almost any cafe specializing in Uzbek cuisine? Initially, the dish must be cooked noodles. The store should be used only as a last resort. It is necessary to give preference to long egg varieties.

Laghman in a slow cooker for four cups of flourrequire three eggs, 150 milliliters of vegetable oil, half a teaspoon of salt, a pinch of soda. For gravy per pound of lamb, a pair of onions, a pair of carrots, a pair of potatoes, one sweet pepper and two small chili peppers are needed.

An egg is broken into a bowl, addedsalt and water. Everything is thoroughly whipped with a whisk until a froth begins to form. Next, flour is added, and the whole mass is laid out on the table. To prepare the lagman at home, in a separate bowl is poured a glass of water, which is dissolved pinch of soda and salt. This water to wet the hands. The dough must be kept until elastic, until it stops sticking to hands. The finished mass is covered for several minutes, after which it is left to “ripen”. Next, the dough is divided into balls, which should be about 20 pieces.

Balls are rolled into sausages, whichneed to stretch your fingers to the state of thin straws. The thickness of the workpiece should not exceed 0.8 centimeters. The hands are further lubricated with vegetable oil and the sausages roll out even thinner. On a plate, they are stacked in one layer. Next, the dough should rest in the refrigerator, after which the procedure is repeated. Laghman in a slow cooker cooks a maximum of four minutes. For extremely thin long noodles, one can use minute scalding with boiling water.

The flesh of the meat is cut into strips and fried incauldron in hot oil, then chopped vegetables and spices are added. After two minutes of quenching, water is poured into its own juice. Its level should cover the mixture in the cauldron. The meat is stewed until tender and noodles are added a couple of minutes before the end.