Lagman in a slow cooker - an original dish in a modern design

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Laghman in a multicooker is a special type of noodles, which is seasoned with original frying, supplemented with a set of special spices. This dish belongs to the Central Asian cuisine. Laghman can be said to be separated from most other dishes. This is due to its versatility. Lagman can be served simultaneously as a first and second course. Uzbeks call it chuzma-lagmon, which means “pull” in translation. Special noodles, which are made for the lagman at the highest levels of craftsmanship, can be up to five meters long. She is oiled, rumpled and stretched in the water.

Lagman in the slow cooker has a sauce that is necessary for two reasons. Firstly, the dish needs an elegant, colorful, truly oriental look. Secondly, the flavor accent. In order for a special dish not to turn into an ordinary noodle soup, it is necessary to strictly adhere to the cooking technology. Do not forget about the right spices and consistency.

Different firms sell a variety of long pasta. The noodles are of course very important to this dish, but still the gravy, with its variety of spices, ispriority component.

How to cook lagman, the photo of which flaunts in almost any cafe specializing in Uzbek cuisine? Initially, for the dish, you need to cook noodles. Store-bought should only be used as a last resort. In this case, it is necessary to give preference to long egg varieties.

Lagman in a slow cooker for four cups of flour will require three eggs, 150 milliliters of vegetable oil, half a teaspoon of s alt, a pinch of soda. For a pound of lamb gravy, you need a couple of onions, a couple of carrots, a couple of potatoes, one sweet pepper and two small chili peppers.

An egg is broken into a bowl, s alt and water are added there. Everything is thoroughly whipped with a whisk until foam begins to form. Next, 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 s alt are dissolved. This water is to wet your hands. The dough must be kneaded to an elastic state until it stops sticking to your hands. The finished mass is covered for several minutes, after which it is left to “ripen”. Next, the dough is divided into balls, which should be about 20 pieces.

The balls are rolled into sausages, which must be stretched with 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 out even thinner. They are laid out on a plate in one layer. The dough must then rest.in the refrigerator, after which the procedure is repeated. Lagman in a slow cooker is cooked for a maximum of four minutes. For particularly thin long noodles, you can even use a minute scalding with boiling water.

The flesh of the meat is cut into strips and fried in a cauldron in hot oil, then chopped vegetables and spices are added. After two minutes of stewing in its own juice, water is poured. Its level should cover the mixture in the cauldron. The meat is stewed until tender and noodles are added a couple of minutes before the end.