Lagman in the multivarque - original dish in modern performance

Lagman in the multivark is a special kind of noodles,which is refueled by an original roast, supplemented with a set of special spices. This dish belongs to the Central Asian cuisine. Lagman, it can be said, is separated from most other dishes. This is due to its versatility. Lagman can be served simultaneously as a first, and as a second dish. Uzbeks it is called chuzma-lagmon, which in translation means "pull". Special noodles, which are made for the lagman at higher levels of skill, can have a length of up to five meters. It is smeared with oil, kneaded and stretches in the water.

Lagman in the multivariate has a sauce thatis necessary for two reasons. First, the dish needs a smart, colorful, truly oriental look. Secondly, the taste accent. To ensure that a special dish does not turn into an ordinary soup with noodles, you must strictly adhere to the cooking technology. Do not forget about properly selected spices and consistency.

Different companies sell a variety of long pasta. Noodles, of course, are very important for this dish, but still the gravy, with its variety of spices, is a prime ingredient.

How to cook lagman, whose photo flauntspractically in any cafe, specializing in Uzbek cuisine? Initially, you need to cook noodles for the dish. Shop used only in the most extreme case. In this case, it is necessary to give preference to long egg varieties.

Lagman in a multivark for four glasses of flourwill require three eggs, 150 milliliters of vegetable oil, half a teaspoon of salt, a pinch of soda. For a gravy a half kilogram of lamb needs a pair of bulbs, a couple of carrots, a couple of potatoes, one sweet pepper and two small chili peppers.

The egg is broken into a bowl, the same is added to it.salt and water. All carefully beaten whisk until the foam begins to form. Further flour is added, and the whole mass is laid out on the table. To prepare lagman at home, a glass of water is poured into a separate bowl, in which a pinch of soda and salt dissolves. This water to wet your hands. The dough should be cooked until elastic, until it stops sticking to the hands. Finished mass is covered for a few minutes, after which it is left to "ripen". Then the dough is divided into balls, which should be about 20 pieces.

Balls are rolled into sausages, whichIt is necessary to stretch your fingers to the state of thin straws. The thickness of the workpiece should not exceed 0.8 centimeters. Hands are further lubricated with vegetable oil and the sausages are rolled even thinner. On the plate they are laid in one layer. Then the dough should rest in the refrigerator, after which the procedure is repeated. Lagman in a multivariate brews a maximum of four minutes. For particularly fine long noodles, you can even use minute scalding with boiling water.

The meat pulp is cut into strips and fried inkazan on the heated oil, then chopped vegetables, spices are added. After two minutes of quenching, water is poured into its own juice. Her level should cover the mixture in the cauldron. Meat is stewed until cooked and a couple of minutes before the end is added noodles.