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Lagman soup and more

The first recipes for lagman were recorded back in 1504 in China, but it is quite difficult to say by whom and when the boiling soup was first invented. But it is reliably known that the dish conquered absolutely the whole world of Asia.Today it has become a national "highlight" of Uzbek cuisine, striking the average man with a spicy aroma and incredible taste, subtly opening throughout the meal.

Culinary experts have come up with more than a hundred options for preparing lagman, thanks to which even the most fussy person in food can taste the Eastern treat and get true pleasure. It should be prepared in the summer, during the availability of fresh vegetables - in the warm season, every amateur and professional has the opportunity to join the original cooking of the East. By the way, eating is very useful due to the variety of ingredients that enrich the body with minerals and vitamins.

Just imagine how many positive emotions will cause the appearance of a Central Asian curiosity in the home menu. In addition, you can always add Uighurs and Dungan to the traditional delicacy - a component beloved by many that will emphasize the flavor and sharpness of the aftertaste. Fantasize in the ways of serving an extraordinary soup that literally fills these words with strength and positive mood, everyone who tries it. Lagman is difficult to determine for any particular category of dishes, it is rather a cross between the first and second. If someone wants to serve it as soup, adds more liquid.