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Known as the most popular seasoning for manti, “Lajan” in reality has much more use. This sauce can be combined with a wide variety of dishes, while its preparation will have little effect on the state of the family budget. Ingredients to prepare laze can be found in every kitchen, and the process takes only a few minutes to complete.
What dishes go well with lasjan sauce
Lazjan is a very spicy condiment that is sure to be appreciated by lovers of peppercorns. This is a representative of Asian cuisine, where any dish is famous for its spiciness. Laz is actively combined with lagman, ganfan, manti.
A simple but rather specific sauce, lajan is able to give a special piquancy even to first courses, although it is more often added to meat. During cooking, some of the sharpness of the ingredients is lost, but even in this case, the seasoning can be compared with adjika in terms of strength. The most daring fans of spiciness use laz to make sandwiches or salads. Lajan is often added to Korean carrots.
How to make the Uyghur seasoning lajan (laz)
The classic lajan sauce recipe includes just a few ingredients: pepper, garlic and vegetable oil. The final taste of the product largely depends on the pepper used. There are recipes for seasoning lajan with fresh capsicum and dry ground pepper.
By experimenting with the types and varieties of pepper, you can noticeably change the flavor accents in the prepared laza sauce.
Also, during cooking, the method of chopping garlic is also taken into account. Optimally finely chop the cloves to prevent loss of juice. But it is quite acceptable to use a special garlic press for laza sauce. This will save time and make the garlic particles invisible in the seasoning.
Pepper Lajan Recipe
Uighur lasjan sauce is prepared from the following ingredients:
- ground red hot pepper – 4 tbsp. l.;
- garlic – 4 medium cloves;
- Vegetable oil – 100 ml;
- salt – to taste.
Recipe for seasoning laza with dry pepper:
- Garlic cloves are peeled, then chopped with a knife.
- Pepper and chopped garlic should be placed in a small bowl or other container in which the sauce will be served. Do not mix the ingredients so as not to spoil the taste.
- Vegetable oil is heated in a frying pan. The signal for readiness will be the appearance of the first haze.
- Hot oil is poured onto the dry mixture of products. A characteristic scalding sound will be heard. It is in this process that laza seasoning acquires its unique taste.
Splashing is possible 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 lajan is stirred, cooled and served on the table or prepared for storage.
Regular red ground pepper, which is sold in supermarkets, in packages, is the least suitable for making laza seasoning. It is better to look for distributors of products for Asian cuisine and find the best ingredient.
Depending on consumer preferences, the lajan recipe can be enhanced 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 components of the laza seasoning.
Fresh Hot Pepper Lazjan Recipe
Using fresh red peppers to make laza seasoning adds a bit of complexity and time. In this case, you will additionally have to prepare the main ingredient.
The lasjan sauce recipe contains the following ingredients:
- hot red pepper pods – 500 g;
- garlic – 5 denticles;
- vegetable oil – 150 ml;
- tomato paste – 2 st. l .;
- salt – to taste.
Algorithm of actions for cooking seasoning lajan:
- The pods are carefully washed, sorted, then cleaned of seeds and cut into 2-3 parts.
- After that, the crushed peppers are washed again with water to prevent 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 peppercorns through a meat grinder, add a little salt, remove excess liquid. To do this, again use a colander.
- Put the peppers without excess juice, tomato paste, finely chopped garlic into the 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.
- Withstand 2-3 minutes, after that, the laza seasoning is mixed and allowed to cool a little more. They work very carefully, as the oil cools slowly and there is a chance of scalding.
The cooled lajan sauce is served on the table. From above, you can decorate with a small amount of greenery for brightness. To reduce the unprecedented sharpness of laza sauce, you can replace some of the hot peppers with sweet ones.
How long does lajan sauce last?
After cooling, the spicy lajan seasoning is poured into a gravy boat and served on the table. You can also apply seasoning directly to the elements of the dish. If consumption is not planned immediately or a large amount of sauce has been prepared, it is prepared for long-term storage.
Warm lajan is laid out in small dry jars with a screw cap. Close immediately and let the dish cool. Only after that, the workpiece can be sent to the refrigerator for storage. Seasoning will retain its taste and properties for a long time. But a fresh addition is always more aromatic and piquant, so the best option would be to prepare the sauce for just a few servings.
Conclusion
Even chefs with no experience can cook lazy at home. In addition, an important advantage of Asian seasoning should be noted – low consumption. Lajan seasoning is so spicy that even a small amount of it will be enough if you do not create truly scalding dishes.
