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Known as the most popular seasoning for manti, Lajan actually has much more uses. This sauce can be combined with a wide variety of dishes, and its preparation will have little impact on the family budget. The ingredients to prepare laz can be found in every kitchen, and the process only takes a few minutes.
What dishes does lazjan sauce go with?
Lazjan is a very hot seasoning that pepper lovers will definitely appreciate. This is a representative of Asian cuisine, where any dish is famous for its spiciness. Lazy is actively combined with lagman, ganfan, and manta rays.
A simple but rather specific sauce, lajan can add a special piquancy even to first courses, although it is more often added to meat. During cooking, some of the spice of the ingredients is lost, but even in this case, the seasoning can be compared to adjika by strength. The most daring fans of spice use lazas to prepare sandwiches or salads. Lajang is often added to Korean carrots.
How to properly make Uyghur seasoning lajan (lazy)
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 lajan seasoning with fresh capsicum and dry ground pepper.
By experimenting with types and varieties of peppers, you can significantly change the flavor accents in the prepared laza sauce.
Also, during cooking, the method of chopping the garlic is also taken into account. It is optimal to 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.
Lajana recipe using ground pepper
Uyghur lazjan 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.
Laza seasoning recipe with dry pepper:
- Peel the garlic cloves and then chop them 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.
- Heat vegetable oil 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.
When combining hot oil with a dry component, splashing may occur.The oil is poured in very slowly, it is better to do this with a small spoon. Now the lajan is mixed, cooled and served or prepared for storage.
Regular ground red pepper, which is sold in packages in supermarkets, is least suitable for making laza seasoning. It is better to look for distributors of products for Asian cuisine and find the optimal ingredient.
Depending on consumer preferences, the lajan recipe can be improved 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.
Recipe for making lazjan from fresh hot peppers
Using fresh red pepper to make laza seasoning makes the task a little more difficult and time consuming. In this case, you will have to additionally prepare the main ingredient.
The lazjan sauce recipe contains the following ingredients:
- hot red pepper pods – 500 g;
- garlic – 5 cloves;
- vegetable oil – 150 ml;
- tomato paste – 2 tbsp. l.;
- salt - to taste.
Algorithm for preparing lajan seasoning:
- The pods are carefully washed, sorted, then cleaned of seeds and cut into 2-3 parts.
- After this, the crushed peppers are washed again with water to prevent the ingress of burning seeds.
- Place the pods in a colander and allow excess liquid to drain.
- You need to mince the peppercorns, add a little salt, and remove excess liquid. To do this, use a colander again.
- Place peppers without excess juice, tomato paste, and finely chopped garlic into the prepared container. The mixture is not stirred.
- Vegetable oil is also heated until the first smoke over medium heat.Hot liquid is poured onto the hot ingredients.
- Leave for 2-3 minutes, after which 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 risk of scalding.
The cooled lajan sauce is served on the table. You can decorate the top with a small amount of greenery for brightness. To reduce the unprecedented spiciness of laza sauce, you can replace some of the hot pepper with sweet pepper.
How long does lajan sauce last?
After cooling, the hot Lajan seasoning is poured into a sauceboat and served. You can also apply the 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 placed in small dry jars with a screw-on lid. Immediately close and allow the dish to cool. Only after this 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 the best option would be to prepare the sauce for just a few servings.
Conclusion
Even cooks without experience can prepare laza at home. In addition, it should be noted that an important advantage of Asian seasoning is low consumption. Lajan seasoning is so hot that even a small amount will be enough if you do not create truly sizzling dishes.
