Noodles for Laghman

Central Asia is famous for its culinary art. One of the masterpieces of Central Asian cuisine is certainly a Lagman.

And here is the main component of Laghman, of course, noodles. "Chuzma-Lagman" - literally "hand-stretched noodles." Preparation of a noodle requires skill, dexterity, and even physical force.

Art that are fluent Uighurs and craftsmanship cooking a noodle passed down from generation to generation.

The recipe Laghman test

•   Flour - one kilogram,
•   Water - two glasses,
•   Eggs - two pieces,
•   Salt - one teaspoon,
•   Soda - half teaspoon

The salt is dissolved in water. Then sift the flour slide on the table, making it deepen and release the eggs. Gradually add the salt water, knead the dough, form it into a ball, brush with vegetable oil, cover with foil and allow to "rest."

An hour later, the dough is dipped into a solution of salt and soda, and again kneaded. Give to lie still for about fifteen minutes, and then formed into a thick cake and well lubricated with sunflower oil.

Pulling chuzma-Lagman

The finished dough was cut into strips of a length of five to eight centimeters. From each strip form a "sausage." To "sausages" are not sticking, lubricate them with oil.

Each "sausage" with one hand holding the other skate. Then take the "sausage" on both ends, and struck her on the middle of the table, stretched.

Then a thick elongated "sausage" to put the snake in a cup and cover with plastic wrap. Leave on for fifteen minutes.

Now take the end of one of the cups of noodles and two arms pulled out of the dishes and pulling at the maximum distance. So one by one, each pulled spaghetti, gradually turning into thin noodles.

At home, the length of the noodles often exceed ten to fifteen meters. Restaurant chef Uighurs pulled noodles even greater length, such that not everyone can afford to pick it up.

In addition, the technology required, also beat noodles on the table, it adds to it the extra length.

And in restaurants, and families, to draw as much as possible Laghman for more servings, pull it together, three, four, with the whole family.

  How to cook the noodles

Now you need to assemble the finished stretched noodles. One end of the noodle is taken in the right arm, the left must take the noodles at a distance of thirty to forty centimeters. So intercepting the left, the right hand and going noodles.

After that, it once again beat off of the table.

Each long "Lapshin" cooked separately. Once assembled, it is dipped in boiling salted water and straighten on the water with a fork or wooden sticks. Immediately after surfacing noodle colander collect and repeat the procedure with the next.

The cooked noodles washed with water, and before serving, pour over boiling water.

Chuzma-Lagman served with a sauce, boiled in a cauldron, or cooked in a deep frying pan with meat and vegetables seasoned with a host of Asian spices.

Separately, the table is served chopped garlic, mashed with red pepper, vinegar, chopped fresh herbs.

Depending on the tastes and local customs, sauce can be thick, creamy consistency Smetana: untold riches of Russian cuisine And can be liquid as soup.

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