Как приготовить лагман

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Как приготовить лагманЛагман – культовое блюдо из Средней Азии, без него сложно представить себе узбекскую, казахскую и киргизскую кухню. Когда-то он был традиционным блюдом уйгуров, китайских мусульманских народов и дунган. Давайте узнаем, как приготовить лагман в домашних условиях.

Лапша
Слово «лагман» – это искаженное дунганское слово «люмян», которое означает «растянутое тесто». Следовательно, важнейший элемент блюда, его основа – лапша, которую раскатывают и растягивают вручную. И уже к ней делается густой соус из мяса с овощами. Это самая сложная часть процесса для решивших готовить лагман дома.

Приготовить эту лапшу, в принципе, не особо сложно, однако для этого нужна некоторая сноровка. Во-первых, тесто надо вымесить до очень эластичного состояния, поскольку потом из него придется вручную вытягивать лапшу. Лучше всего сделать тесто, смешав муку пшеничную высшего сорта и второго сорта (поровну). Одним из секретов приготовления эластичного теста является добавление в него уксуса. Потребуется:

  1. мука – 1 килограмм;
  2. вода – 300 мл;
  3. два яйца;
  4. чайная ложка уксуса;
  5. соль
  1. Муку высыпать горкой в посуду либо прямо на хорошо очищенный стол (на нем будет удобнее вымешивать тесто) и сделать в горке углубление, куда влить яйца и теплую воду. Затем – вымешивать тесто, муку добавляя постепенно, пока оно не станет максимально пластичным – это залог успешного приготовления хорошей лапши. Чем дольше и тщательней вымешивать его, тем легче впоследствии будет вытягивать из него лапшу. Готовое вымешанное тесто скатать в шар, обернуть пищевой пенкой и поставить в прохладном месте приблизительно на час.
  2. Тесто поделить на части, их скатать в довольно толстые жгуты, смазать растительным маслом и оставить где-то на минут пятнадцать. Теперь можно приступить к «вытягиванию лапши»: прокрутить жгуты между ладонями, чтобы лапша не рвалась; полоску теста сложить вдвое, вручную растянуть – повторять это следует, пока не получится моток тонкой и длинной лапши. Полоски лапши все время смазывайте маслом и, когда растягиваете, легонько ударяйте об стол.
  3. Теперь лапшу нужно отварить, опустив в кипящую уже подсоленную воду на пару минут. Перемешивать нельзя – лапша может слипнуться. Сваренную лапшу в дуршлаге обдать холодной водой. Теперь следует выложить готовую лапшу, смазав растительным маслом, в посуду с глубоким дном.

Соус для лагмана
Перейдем к приготовлению подливы для лапши. Лагман рецепт приготовления имеет далеко не один, их огромное множество. Здесь мы дадим классический рецепт традиционного уйгурского соуса для лагмана. Лучше всего готовить подливу в хорошей толстостенной посуде, например казане.

Уйгурский соус из баранины
полкило баранины;
4 столовые ложки растительного масла;
две луковицы;
три моркови;
четыре картофелины;
редька;
два-три помидора;
200 грамм капусты;
сладкий перец;
мясной бульон (воду) – 300 мл;
чеснок, специи, лавровый лист.

Разогреть масло, нашинковать, слегка обжарить лук, к нему – мелко нарезанную головку чеснока. Баранину, нарезанную кубиками, обжарить в этом же казане. Редьку, картофель, морковку нарезать также кубиками, капусту нашинковать, перец нарезать тонкими полосочками, положить в казан, перемешать. Посолить, добавить специи и обжаривать несколько минут. Теперь добавить помидоры, нарезав их дольками. Когда овощи будут наполовину готовы, залить бульон (или воду) и, добавив лавровый лист, 10-15 минут тушить соус.

Можно поэкспериментировать, приготовив лагман из говядины или из курицы, или совсем без мяса – это зависит от личного желания и вдохновения. За основу можно взять вышеприведенные рецепты.

Посмотрите видео-рецепт!

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