Lagman: recipe

Lagman - dish is as difficult in all respects as an unusually tasty and beautiful. All the peoples of Central Asia have national dishes, which use the dough and meat. Methods for the preparation and processing of the products of their choice, combination, selection of spices are determined by local tastes and customs. The most common recipe Laghman is a synthesis of three main dishes: Uighur, Dungan, and Uzbek.

Five main features of Laghman

An old Chinese legend, dedicated to the origin of Laghman, tells the story of three hungry travelers, who met at the spring, at the fork of three roads. One was not a crumb of food, but was a cauldron, the famous round Chinese Wok. In the second there was a little bit of flour and dried meat. Third pulled out of stocks radishes, spices, salt and said he knows how to cook great food. Preparation of the first in the history of Laghman was in full swing when the road seemed a Chinese nobleman, attracted by the extraordinary flavor. Travelers treated courtier, and his enthusiasm was so great that he granted three comrades letter to the exclusive right to prepare a new dish. Since then, the friends do not know the needs and Lagman began his triumphal march around the world.

Of course, this is only a parable, but the birthplace of Laghman, really, is China.

•   Lagman has two equal basis: noodles and gravy. They are prepared separately and connected just before serving
•   The noodles can be round or flat, elongated or cutting, but it's tagliatelle and it can not be replaced by other pasta.
•   Meat and vegetables for stew gravy and fried in a deep dish - a cauldron or a deep frying pan.
•   Ingredients gravy cut into strips. In European cuisine, this method is called "julienne". It is the shape of the cut product takes its name well-known dishes with mushrooms "Cocotte"
•   Components after frying gravy stewed in broth left over from boiling noodles.

Algorithm and nuances of creativity

Cooking starts like any creative process, with the tide of inspiration, and then, with flour, water, soda and salt. Donggang first connect the water and salt and make dough on salt water. Uighurs add eggs, releasing them into the hole in the flour, and to put the salt and baking soda. All, without exception, thoroughly kneaded dough is left to swell again kneaded and smeared with oil, so that does not stick to hands. Strict proportions, you can not stick to, as long as the dough was tough.

According to one hypothesis in the name of the dish signed two Chinese characters, "Lam" and "yang". In Japanese, they can be read as "ra" and "Maine". In both languages ​​the characters mean "noodles" and "pull" (in Japanese cuisine Japanese food   soup of long noodles called "ramen") It is clear that immigrants from China, Dungans and Uighurs assert that the noodles will certainly be extended manually. However, the Uzbek culinary practice in addition to elongated noodles (chuzma-Lagman) and cutting the noodles (Cesme-Lagman). In the first test case of sausages are formed, of which lapshevye stretch yarn, in the second dough is rolled out and cut into strips.

The noodles are boiled and choose colander. The broth is left for the gravy. Lamb or beef Beef - Meat Guide   only cut into strips.

According to the composition of vegetables is almost no restrictions are taken by those who are most visible in "the juice" at the time of preparation. The Uighurs are not using potatoes, some cooks avoid radish. The main thing that tomatoes should be mandatory. All vegetables, except onion, cut into strips. Onions cut into half rings and rings.

First in boiling fat fried meat, then add the vegetables. In Uighur prescription they do not extinguish, they need to crunch. The rest of the kitchen vegetables poured with one to two cups of broth from boiling noodles and stew from five minutes to half an hour, and only then pour the broth remains.

So it turns out the famous Laghman sauce, called vadzha, Kyle, or sai - each nation in its own way.

The important role played by spices. Different people preferred different spices, but the dish should be spicy.

Lagman portions served at the table, in a deep dish: bowls, bowls, Kasakh. They pour over boiling water inside and then pour over boiling water boiled noodles, and divided into portions, spread it in a bowl. Pour sauce on top. The amount of liquid in the gravy and, accordingly, the consistency is determined beliefs cook meals: Uighur sai thicker Uzbek vadzha - swill.

Many restaurants in Laghman serving chopsticks. But, in principle, the Europeans are not ashamed to use a fork and spoon.

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