Food Central Asian peoples are gaining popularity outside of their homeland: their love for satiety, interesting, though not the most original, the combination, as well as an incredible flavor and aroma.In particular, enjoyed universal love Lagman - a great choice for a hot lunch for the whole family, who will be able to cook any hostess.Especially easy to do if Multivarki.
classic recipe Laghman in Multivarki
In the classic recipe Laghman necessarily present radish, as the central root.Small black undesirable bitter here: preferred light Uzbek or Chinese, because it has a mild flavor.The next essential component - eggplant, radish with which the ratio is 1: 2, and in particular to the location it is possible to increase the figure to 1: 3.You should also add pepper Lagman, who does not necessarily take fresh: allowed pickled or salted variant.In addition, the original recipe is referred to a small amount of carrots, beans, onions.Optionally add the potatoes, tomato and cucumber.
Noodles for Laghman or purchased in the store or made his own, as usual spaghetti or egg noodles it is not replaced.Boil these long wiring is required in salted water, and a container in which is brewed chumza selected as possible volume: 5 L or more.The boiling liquid turns laid thin sticks of dry (or soft harnesses just extended) noodles, then bided 5 min., Needed for cooking and the product is tilted in a colander.It is not necessary to drain the water, since it is a supplement to the finished dish.
meat, in contrast to the noodles, preparing not for the pot, and Multivarki.As well as the last steps for connecting all the components will also be performed in it.Lamb chops in a volume of 1 kg of soaked in cold water for 1.5-2 h., Then washed, cut middle-sized pieces and put into the multivarku where previously was covered with vegetable oil (2 tablespoons).In the mode "Hot" / "baking" the product is brought to half for 30-40 minutes.Thereafter, it is enclosed sliced eggplant, and continues frying for a further 15 min.Bulb onion (2 pcs.), And bell pepper cut into rings, carrots can grate or the poshinkovat thin circles.These ingredients are added to the mutton, pour any spices, tomato skins overlap deprived (150 g).Following necessary to put radish (100 g), cut into cubes.
All products are filled with water, its quantity is selected according to their own preferences: If you reach the mark on the inner walls of Multivarki, you get soup Lagman, if less - a main dish with a minimum of gravy.Will only put mode "quenching" and the timer for 1.5 hours, and in the final Lagman ready to connect with pre-boiled noodles.
How to cook Lagman in Multivarki: preparation chumzy
deserves special attention the main ingredients: meat and noodles.Preparation of final demands special mention as a classic Laghman used is not a simple wheat or rice noodles, which can be easily purchased at the store and stretched chuzma.Its establishment is divided into 4 stages, where difficulties arise only on the penultimate.
- Water - 0.5 l
- Eggs - 3 pcs.
- Flour - 1.2-1.4 kg of flour.
- vegetable oil - 200 ml
- whipped eggs with salt, mixed with warm boiled water, pour into the mound of sifted flour, the mixture was kneaded carefully with a spoon.As soon as the latter begins to get stuck in a viscous substance, continue kneading by hand.
- This process takes about 15 min., Ending on a cutting board with a constant podsypaniem flour.Ready ball should get tight, the dough will not stick to your hands or the other. Surfaces.
- Here ends the initial stage: Sawn chuzma wrapped with cling film and left in a warm place for 1-1.5 hours. The refrigerator lay the dough is not necessary, as it would adversely affect its elasticity, and then pull the noodles will not be possible.
- After 1.5 h after mixing soda and salt in warm water, a solution, the balloon is removed from the film begins to saturate and the resulting liquid.
- To do this, hold down the dough on a cutting board, it gradually pour teaspoons of soda, salt water, wipe, punched and twisted wiring.You can moisten the palms in the solution and pat the dough them: the result will remain the same.
- Your task - to bring the dough to an elastic state, and once this happens, the processing solution may be to stop it.Now the dough is rolled out into a thick cake is cut transverse broad, and begins the process of pulling noodles.
- have round tray with a larger diameter bottom of greased with vegetable oil, it is required to treat the hands that the dough is not sticking to them.Obtained by cutting strips stretch and rounded to become a sausage, then the center of the tray stacked "snail".
- When all the dough takes proper place, it is covered with a deep bowl and leave for 30-40 minutes in the heat.
- then skips to the most time-consuming parts, each sausage is passed through the fingers that make twisting motion.Go on an increasingly thin wiring needed in both directions: first twisting it to the right, and then - to the left.The benchmark for the required thickness of the harness can serve as a toothpick.
- Then noodles rings going gently bounces on wooden surface (board or countertop), and expanded on it.Will a boil and combine with the remaining ingredients.
Dungan Lagman in Multivarki Redmond especially cooking
still not determined which category of food include this food.Someone argues that because of Lagman is a broth soup, and someone thinks that for this title lacks liquid.Whatever it was, but the palatability and satiety in Laghman not take away, and the ongoing debate does not prevent the dish appear on the dinner table more often than usual.Each chef is making its own adjustments to the original recipe, so Lagman can become a second dish and almost do not have gravy, hot food and liquid.Classical cooking Laghman scheme involves the creation of a strong broth, to which you add vegetables and noodles.In this latter makes up 60% of the solid foundations dishes takes about 25-30% meat, and only the remaining 10% given to vegetables.
Lagmanpo-Dungan more like a main course because it is liquid in a little bit and it goes into the category of gravy.Noodles may be the same as that given above, or you can purchase a special noodles to lagmanupo-Dungan.Differences of taste will notice only gourmets, and the general perception of food will not be affected.
- beef - 1 kg
- Vegetable oil - for frying
- Carrots - 1 pc.
- bulbs - 1 pc.
- Bulgarian pepper - 2 pcs.
- Turnip - 2 pcs.
- tomato - 1 pc.
- green beans - 10 pcs.
- parsley - 1 bunch
- shallot - 1 pc.
- Spices - to taste
- In multivarku Redmond poured vegetable oil, soaked and obsushennaya beef, sliced, put into the container.Multivarki switches to "Bake."
- After 20 minutes after the start of cooking meat is poured to carrot sticks, finely chop onion and parsley.When the meat will take all the moisture, it is necessary to start preparing the remaining ingredients lagmanapo-Dungan.
- Bulgarian pepper cut into strips or cubes, turnip shreds, tomatoes blanched.The meat and roasted vegetables topped multivarku in 1.7 liters of water, laid prepared ingredients, as well as celery and green beans.
- On Multivarki "Redmond" mode requires to set "Quenching" Timer - 1 hour. When the specified time has elapsed, in the dish add parsley and shallots.
- From spices lagmanepo-Dungan be present pea black pepper, salt and sugar, turmeric powder, bay leaf and vinegar to taste.
- before serving to the table Laghman boiled noodles in boiling water and is connected to the base of vegetable and meat.
If you have multivarka, cooking Laghman is not difficult: smart appliances will do their own for 2-2.5 hours and festive dish easily move into the category of everyday.You can choose absolutely any recipe varied components: the basic steps of preparation Laghman remain unchanged.Bon Appetit!