Lagman in a slow cooker is a special type of noodle, which is seasoned with an original frying, complemented by a set of special spices. This dish belongs to the Central Asian cuisine. Lagman 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. It is called Chuzma-lagmon by the Uzbeks, which in translation means "pull." Special noodles that are made for lagman at the highest levels of craftsmanship can be up to five meters long. She smeared with oil, poured and stretches in the water.
Lagman in a slow cooker has a sauce, which is necessary for two reasons. Firstly, the dish requires an elegant, colorful, truly oriental look. Secondly, taste accent. In order for a special dish not to turn into an ordinary
noodle soup, you must strictly adhere to the cooking technology. Do not forget about the right spices and consistency.
Various firms sell a variety of long pasta. Noodles, of course, are very important for this dish, but still, gravy, with its variety of spices, is a priority component.
How to cook a lagman, whose photo shows off in almost any cafe specializing in Uzbek cuisine? Initially, for the dish you need to cook noodles. It is worth using a storefront only in the most extreme case. 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 salt, a pinch of soda. To add half a kilogram of lamb, you need a couple of onions, a couple of carrots, a couple of potatoes, one sweet pepper and two small chili peppers.
An egg breaks into a bowl, and salt and water are added there. Everything is thoroughly whipped with a whisk until a foam begins to form. Next, flour is added, and the whole mass is laid out on the table. To prepare a lagman at home, a glass of water is poured into a separate bowl in which a pinch of soda and salt are dissolved. This water to wet your hands. The dough must be kneaded until elastic 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 turn out to be about 20 pieces.
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. The hands are then lubricated with vegetable oil and sausages are rolled even thinner. They are stacked on a plate in one layer. Next, the dough should rest in the refrigerator, after which the procedure is repeated. Lagman cooks in a slow cooker for a maximum of four minutes. For especially thin long noodles, you can also apply a minute scalding with boiling water.
The meat pulp is cut into strips and fried in a cauldron in hot oil, then chopped vegetables and spices are added. After two minutes of quenching, water pours into its own juice. Its level should cover the mixture in the cauldron. The meat is stewed until cooked and noodles are added a couple of minutes before the end.