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Known as the most popular mantas seasoning, Lajan has much more uses in reality. This sauce can be combined with a wide variety of dishes, while its preparation has little effect on the state of the family budget. The ingredients to make the laz can be found in every kitchen, and the process will take only a few minutes.
What dishes is lasjan sauce suitable for
Lazjan is a very spicy condiment that pepper lovers will surely appreciate. This is a representative of Asian cuisine, where any dish is famous for its spiciness. Lazy is actively combined with lagman, ganfan, manty.
A simple but rather specific sauce, lajan is able to add a special piquancy even to the first courses, although it is more often added to meat. During cooking, some of the pungency of the ingredients is lost, but even then the seasoning can be compared with adjika by fortress. The most daring fans of spiciness use laz for making sandwiches or salads. Lajan is often added to Korean carrots.
How to make Uyghur lajan (lazy) seasoning correctly
The classic lajan sauce recipe includes just a few ingredients: pepper, garlic and vegetable oil. The final taste of the product depends a lot on the pepper used. There are recipes for lajan seasoning with fresh paprika and dry ground pepper.
Experimenting with the types and varieties of peppers, you can noticeably change the taste accents in the prepared Laza sauce.
Also, during cooking, the method of chopping garlic is taken into account. Optimally, finely chop the cloves to prevent juice loss. But it is quite acceptable to use a special garlic press for the laz sauce. This will save time and make the garlic particles invisible in the seasoning.
Recipe for cooking lajan from ground pepper
Uyghur lasjan sauce is made with the following ingredients:
- ground red hot pepper - 4 tbsp. l .;
- garlic - 4 medium cloves;
- vegetable oil - 100 ml;
- salt to taste.
Laz seasoning recipe with dry pepper:
- The garlic cloves are peeled, then chopped with a knife.
- Place the pepper and minced garlic in a small bowl or other container in which the sauce will be served. Do not stir the ingredients so as not to spoil the taste.
- Heat vegetable oil in a frying pan. The signal for readiness will be the appearance of the first haze.
- The hot oil is poured onto the dry food mixture. A characteristic scalding sound will be heard. It is in this process that the Laza seasoning acquires its unique flavor.
Splashing may occur when hot oil is combined with a dry component. The oil is poured very slowly, it is better to do this with a small spoon. Now the ladjan is stirred, cooled and served or prepared for storage.
Common red pepper, which is sold in supermarkets, in packages, is the least suitable for making Laz seasoning. It is better to look for distributors of Asian food products and find the optimal ingredient.
Depending on consumer preference, a ladjan recipe can be refined with vinegar, tomato paste, or soy sauce.The listed ingredients are added at the last stage, when the heated oil has already revealed the necessary ingredients for the seasoning of the manhole.
Fresh Hot Pepper Lazjana Recipe
Using fresh red pepper to make Laz seasoning makes the task a little more difficult and increases the time. In this case, you will have to additionally prepare the main ingredient.
The lasjan sauce recipe contains the following ingredients:
- pods of hot red pepper - 500 g;
- garlic - 5 cloves;
- vegetable oil - 150 ml;
- tomato paste - 2 tbsp. l .;
- salt to taste.
Algorithm of actions for cooking lajan seasoning:
- The pods are carefully washed, sorted out, then cleaned from seeds and cut into 2-3 parts.
- After that, the crushed peppers are washed again with water to exclude the ingress of burning seeds.
- The pods are placed in a colander and the excess liquid is allowed to drain.
- It is necessary to pass the peppercorns through a meat grinder, add a little salt, remove excess liquid. To do this, use a colander again.
- Put peppers without excess juice, tomato paste, finely chopped garlic in a prepared container. The mixture is not stirred.
- Vegetable oil is also heated to the first haze over medium heat. The hot liquid is poured over the burning ingredients.
- Soak for 2-3 minutes, after which the seasoning of the manhole is stirred and allowed to cool a little more. They work very carefully, as the oil cools slowly and there is a possibility of scalding.
The cooled lajan sauce is served on the table. Top can be decorated with a little greenery for brightness. To reduce the unprecedented pungency of the Laz sauce, you can replace some of the hot pepper with a sweet one.
How long does lajan sauce last?
After cooling, the spicy lajan seasoning is poured into a saucepan and served on the table. You can also add seasoning directly to the elements of the dish. If the use is not planned immediately or a large amount of sauce has been prepared, it is prepared for long-term storage.
Warm ladjan is placed in small dry jars with a screw cap. Close immediately and allow to cool. Only then can the workpiece be sent to the refrigerator for storage. The seasoning will retain its taste and properties for a long time. But a fresh addition is always more aromatic and piquant, so making the sauce for just a few servings is the best option.
Conclusion
Even cooks without experience will be able to cook manholes at home. In addition, an important advantage of the Asian seasoning should be noted - a small consumption. The lajan seasoning turns out to be so hot that even a small amount of it will be enough if you do not create truly scalding dishes.
