Laghman with radish: Is there a "right" recipe?

Central Asian dish of Chinese origin, this Lagman is a high-calorie foods. As in any national cuisine, in cooking Laghman has a few secrets, among them an indispensable addition to meat and flour dishes daikon radish. Without radish and Lagman - not Lagman and boiled noodles with meat. Professional chef pokolduet over lagman, add spices, fry the meat separately to a crisp, and only then connect it with the vegetables, cook fragrant sauce, flood them separately boiled noodles long and notable get rich dish.

What is Lagman

Laghman - a dish with the Chinese roots of origin, it was once delivered to Central Asia immigrants from China, the Uighurs and Dungans. The word "Lagman" is derived from the Chinese characters "lamyan", which means "stretched noodles." Today, without Laghman in Kazakhstan, Uzbekistan, Kyrgyzstan and China manages a rare holiday. Lagman is prepared from fresh lamb Lamb - guide on meat , Long stretched noodles, vegetables, spices and sauce. Noodles for Laghman prepared in a special way, pulling a long thin "rope" from a piece of dough.

If Lagman add more broth, it becomes like a thick soup, often it is prepared as a main dish, noodles with meat, vegetable stuffing and complex sauce. The most common vegetables used for Laghman carrots, eggplant, peppers, beans, onions, garlic. An indispensable ally "right" recognized Laghman daikon radish.

Species Laghman susche exists numerous:

•   Casual Lagman - benfan, lyumyan, ganfan, with or without broth;
•   Fried Lagman - Jade lyumyan;
•   Lagman with cut test - lihadi fan, bedomyan tone Deme and others.
•   Sauces Laghman also prepared for a variety of recipes:
•   green onions - lyutsun tse;
•   green garlic - suenmёze tse;
•   of sweet peppers - Laz tse;
•   pods of green beans - dudёr tse;
•   radish - tse anger, and many other vegetables.

Necessary ingredients for the "right" Laghman

About the correctness and accuracy of the recipe Laghman may argue cook in different regions of Central Asia and China, and each will be in its own right. Incorrect to say that the "right" Lagman can prepare only Uzbeks, but Dungans or just uyrugy. In the Fergana Valley in this dish is sure to use the grass Jambul, and in Osh region - dzhusay, sweet onions. In Tashkent, Lagman added star anise Star anise: Anise sworn brother   and basil, cumin and pour a lot of broth, cook "noodle soup". Uighur Lagman - is already "noodles with sauce," with Tashkent dish served in a deep bowl - Kase, a Uighur - almost on a flat plate. Chinese vegetables for Laghman usually not subjected to long heat treatment, in a dish because they are half-baked, crunchy. Lagman Uzbek - a well-cooked meal.

However, the most important ingredient of Laghman acts specifically stretched noodles. The process of its preparation - an art and a bright sight for a stranger. First, the dough is kneaded, then it is rolled out into thin sausages are slowly stretched in different directions on a flat surface. Noodles thins to the size of a thick long thread. Skill chef checked in a special way: when stretched noodle thread must not break, and the length of the thread flour can reach several meters.

Another important ingredient is the meat of Laghman, usually for its cooking uses fresh mutton. Slices of roasted meat first until golden brown, add the chopped vegetables in the pan, seasoning, spices, pour broth and tantalized. So for a long boiled noodles cooked meat sauce.

An essential attribute of the "right" of Laghman is daikon radish, which is sometimes replaced with radishes. In Russian, this is called white radish radish or sweet radish. Daikon - low-calorie vegetable that contains a lot of vitamins Vitamins for everyone .

The main feature of Laghman is a separate cooking noodles and sauce: boil the noodles first, only then pour the meat sauce.

It is interesting

In the Central Asian Laghman have a close relative - Japanese dish of ramen are thin wheat noodles. However, the birthplace of ramen believe China, until recently, in Japan it was called the bale-soba, that is Chinese noodles. The origin of the word "ramen" originates from two Chinese characters that read in Japanese as "ra" (noodles) and "Maine" (pulling). The direct translation of the word in Central Asia - Lagman, and in Korea - ramёn. This dish is nothing more than the most brilliant representative of fast food, instant noodles.

Lagman is prepared in Uighur families two or three times a week for lunch or dinner. Holiday Lagman is served at weddings and birthday parties. According to the ability to prepare this dish is checked culinary experience of the bride on the fourth day after the wedding.

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