The most common dish of the peoples of Central Asia is the refined Laghman. Today, every hostess can easily cook traditional food without any special knowledge of cooking. To make juicy lagman you need:
- - pork - 0.5 kg;
- - noodles - 0.3 kg;
- - blue onion - 2-3 pieces;
- - tomatoes - 4 pcs. small size;
- - Korean carrot - 150 g .;
- - potatoes - 0.5 kg.
- - pickled champignons - 100 g;
- - pickled cucumbers - 3 pcs. small size;
- - garlic clove - 2 pieces;
- - greens (dill, parsley, green onions);
- - sunflower oil;
- - salt, pepper to taste.
Stages of cooking lagman with Korean carrots and pickled champignons: Laghman is cooked in two stages: 1) preparation of meat and vegetables with roasting in a cauldron orfrying pan; 2) extinguishing all the ingredients in the slow cooker. Tip: For frying meat and vegetables, you can use a cauldron or a frying pan with a thick bottom and walls. Step 1.
Blue onions should be peeled, rinsed and finely chopped. Before you begin to fry the onions, put the sunflower oil in the pan and let it warm up well. Stir with a wooden spatula and leave to roast for a while.
Tip: In order to avoid tears when working with onions, you should periodically rinse under the running cold water carving knife. This way you can completely avoid unpleasant feelings. Step 2.
Cut pork into small cubes of equal size, approximately 1 cm thick. After of this add meat to the onions, slowly stirring,fry on all sides for about 20 minutes.
Tip: so that the pieces of meat do not stick to the walls and bottom of the cauldron or frying pan, before frying it is necessary to add a pinch of coarse salt in the hot oil. Step 3. Preparing Korean carrots. At this stage, long strips of carrots should be cut into small pieces, then put to the meat with onions and mix thoroughly with a spatula.
Cut tomatoes into cubes or small triangles. Add tomatoes to meat, onions and carrots. Stir and warm well to let the tomatoes juice.
Peel potatoes, rinse well and put in a slow cooker. Pre-set the “Frying” mode and pour out the vegetable oil. After the butter has warmed up, add the potatoes and fry slightly on all sides. Step 6. Switch to Quenching mode. Put the meat and vegetables in a slow cooker with roasted potatoes, mix with a wooden spatula and cover with warm water. Next, simmer for 40 minutes.
In the meantime, you can start preparing pickled cucumbers and champignons. Cut the ingredients into small cubes, 0.5 cm wide.
Later add to main dish and mix. Tip: Since the pickled vegetables are salty enough, do not pre-salt the lagman. It is better to do this at the stage of full readiness, having tried the salt dish in advance. Step 8.
While in a slow cooker stew meat with vegetables, prepare pasta - boil until cooked and drain. Tip: It is better to use wholemeal pasta, with the addition of eggs, or to cook homemade noodles yourself. You need to cook the pasta for no more than 8-10 minutes, otherwise they will be too soft and will not be able to absorb the rich taste of juicy lagman. Step 9.
Finely chop the herbs (dill, scallions) and garlic, add to the main ingredients, mix thoroughly. Dish a little salt and pepper.
Presentation of the finished dish:
Lagman with Korean carrots and pickled champignons should be served in batches. To do this, put the finished noodles in a deep plate and lay out the meat and vegetables. Decorate the finished dish with sour cream and greens . Serve with black bread or buns.