How to cook Lagman

Lagman - one of the dishes that cause the amateurs and even professional chefs ongoing, heated debate. There is still no consensus about how to dish it relates to the thick first or the second liquid. Supporters liquid Laghman and often refer to it as "the soup Lagman" to distance themselves from the recipes according to which, Lagman is a thick sauce.

This Central Asian dish spread out on a vast territory. Since Central Asia has long lived people of different nationalities, it is not surprising that there is a recipe Laghman in numerous versions: Kazakh, Dungan, Uighur, Tatar. Every nation defends his recipe Laghman, as the only true. Described below is a method of preparing the averaged

Art drawing noodles

For one kilogram of flour is taken a little bit of soda and four grams of cold salted water. Knead the dough is left for fifteen minutes and then thoroughly kneaded up until it will not even tiny lumps of dough. This is to ensure that the dough is not torn during stretching. Then the dough is cut into pieces the size of a small plum and lubricated with oil. The pieces are molded into sticks or sausages. Each sausage separately lubricated with oil. They are placed and covered with a damp cloth that is not covered by a crust, while before their turn.

Each sausage takes two hands for different ends and stretched to a length of about half a meter. Then, strike against the table, folded in half again and the maximum stretched length of the entire swing arms. Again, fold in half, and tapping noodles on the table, stretched. The stretched thread noodles put on the table so that much of it dangling from its edges.

Each thread lapshevuyu boiled separately, removed a colander and move on to the next. After cooking and washing, the noodles in a little vegetable oil is added to not stuck.

The rest of the cooking water is sometimes mistakenly called vadzhey. It is not right. Vadzha - already finished sauce with meat and vegetables, and it is still myanton or myant.

Dungan, who myanton applied to certain types of Laghman separately tell the legend about its medicinal qualities.

One merchant, dining in the tavern, in a hurry, and eating Lagman not emptied his myant, paid and left. In the town he sold his goods, but he felt very bad. His condition deteriorated so that on the way back on a stretcher are recorded in the familiar inn. The owner recognized him and told him to file a merchant myant. With every sip guest feel better and finally asked for a medicine that saved him from death.

Since then, the merchant never neglected myantonom. The parable has a grain of truth. In myant noodle stands at cooking improves digestion soda. So, at least from heartburn means myanta well be saved.

All manner of herbs - a place

The best meat for Laghman - lamb Lamb - guide on meat . Acceptable and beef Beef - Meat Guide . The selection of vegetables are no strict restrictions, you only need to follow the sequence of their preparation, all to the finals was at the right level of readiness.

Approximate composition: five hundred grams of meat, two hundred grams of vegetable oil, two onions, two tomatoes, four potatoes, three carrots, two hundred grams of cabbage, one hundred grams of radish, two heads of garlic and two garlic sticks, one bell pepper, bay leaf, a pinch of red, pepper, parsley, salt to taste, parsley.

The cauldron or deep frying pan fried until brown the meat cut into strips, then the same is done with vegetables. All of this is salted, pepper, add to the mix myant and sauce stewed ten to fifteen minutes.

Now it has the right to call or vadzhey Kayla.

Noodles and vadzha joined together at the last moment, before the layout of servings and serving. Vadzha poured into the noodles, and not vice versa. Lagman is served with spicy sauce, coriander, herbs.

Related Articles

Uzbek cuisine, not only plov

Couscous: original alternative to the usual side dishes

Kazakh cuisine: heritage of nomads

Azerbaijan cuisine: tradition of the Caucasus and the wisdom of the ages