Today it is not necessary to start a culinary book, collect extracts from newspapers and magazines, because on the Internet you can find many culinary notes, including a huge number of recipes for hot dishes.
For example, not a little-known dish “Lagman”, which is considered traditionally Uzbek, but often happy to cook it with us. Since it was loved by many connoisseurs due to its taste qualities.
How to cook a miracle dish?
Lagman is certainly not an exotic dish, but also not simple food. What is it and how is it prepared? What you should know cooking secrets to achieve the desired result and to please their households and guests with mouth-watering, fragrant and satisfying food?
As you know, all oriental dishes are incredibly spicy and lagman is not an exception. After all, he is not just noodles with a yushka, but noodles with meat, vegetables, seasoned with fragrant spices. therefore it is very fragrant and satisfying. And actually the variations of creating it many, because every amateur culinary specialist can cook this dish from favorite or seasonal vegetables, any meat, including poultry. Although in the original, that is, the traditional lagman is Uzbeks, Kazakhs or Tajiks are made from lamb or fat beef. They prefer it is this meat, rather than pork, chicken or turkey. For example, following the link http://www.prigotovit.info/nacionalnye-blyuda/2959-lagman-recept-uzbekskogo-lagmana.html on the culinary portal “Cooks” will be able to find out all the details cooking lagman. Also on this site there are many recipes first and second courses, salads and snacks, pastries and desserts.
So, as for the lagman, it is worth saying that:
1. you can add any vegetables (beans, eggplant or pepper) – this will in no way spoil its taste;
2. It is advisable to use lamb or beef, but for their the absence is perfect for any other meat that is in freezer;
3. Specially prepared homemade noodles are suitable for him, which is made long and thin like spaghetti (her recipe can easily found on the Internet);
4. you need to cook this dish in a special bowl (wok or cauldron with thick walls);
5. Do not forget about a sufficient number of spices and herbs. Of course, you can’t go too far with them, but you don’t feel sorry for them for the lagman need to.
In general, lagman is not so difficult to cook, the main thing try it the first time. Moreover, it is universal dish, because depending on the amount of gravy it is attributed, then to first, then to the second courses.
