Lagman in the multivarque - original dish in modern execution

Lagman in the multivark is a special kind of noodles, which is refueled with 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 both as a first and as a second course. 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 multivark has a sauce, which is necessary for two reasons. First, the dish needs a smart, colorful, truly oriental look. Secondly, the taste accent. In order 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 primary ingredient.

How to cook a lagman, a photo of which flaunts in almost any cafe specializing in Uzbek cuisine? Initially, the dish should be prepared noodles. 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 flour will require three eggs, 150 milliliters of vegetable oil, half a teaspoon of salt, a pinch of soda. For 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, salt and water are added to it. 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 soak 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, which need to be stretched out with fingers to the state of thin straws. The thickness of the workpiece should not exceed 0.8 centimeters. The 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 flesh of the meat is cut into strips and fried in a cauldron on the heated oil, then chopped vegetables and 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.