Vegetable oil is used in cooking all the time. These are not only salads with vegetable oil, but also any toasts for sauces, soups, second courses. Vegetable oil is also added to the yeast dough. Pancakes, fritters and pies are baked in vegetable oil.
The ideal oil for cooking and baking is coconut oil, even though it is unrefined. Feel free to grease a baking sheet or frying pan and even fry steaks.
Remember that 1 tablespoon of oil contains 120 kcal. Measure the oil with spoons, do not pour from the bottle. I recommend using sprays.
If you want to get the most out of the oils you use, combine 2-3 types, for example, linseed and olive oil for salads and avocado oil for baking. Diversity is the key point.
Vegetable oil is obtained when it is squeezed from the fruits, roots, seeds, stems of suitable plants. In principle, you can squeeze oil from almost any plant.
Most of the vegetable oil is triglycerides. Their content in the product is almost 97 percent. The remaining three percent are phosphatides, lipochromes, waxes, fatty acids, vitamins and tocopherols. In addition, these three percent of vegetable oil also contains substances that are responsible for the taste and color of the product.
Vegetable oil is divided into refined and unrefined. Unrefined sunflower oil is an oil with a richer aroma and taste. Since vegetable oil is made from plants, there can be no cholesterol in it by default, since cholesterol is a substance of animal origin.
I made lagman. This, of course, is not a classic recipe, but we prepare it that way. Served as a first course. Seasonal vegetables are used in lagman. The dish turns out juicy, bright in taste and appearance.
One day, during a vacation in Sudak, my friends and I went to a small cafe. Since the cafe prefers to try dishes that have never been tried, they ordered lagman. After a short time, the waiter brought a bowl full of noodles with meat and vegetables. The aroma of the dish was mind-blowing, and the taste was beyond praise. I offer you a recipe for this wonderful dish!
So I was taught to cook lagman from an Uzbek neighbor. Since then, this dish has firmly taken root in our kitchen.The dish turns out very tasty and amazing. You should try it.
I have seen lagman’s recipes, but there is no such thing as I learned to do in Kyrgyzstan. In Kyrgyzstan, lagman was a daily dish, but here in Russia, I cook only on holidays. It is well suited to both the first and the second course.
My family and I have been in love with Central Asian cuisine for almost 30 years and have been living in Osh (Kyrgyzstan) for 5 years. That’s when I tried this dish. It was prepared by the Uighurs, although the Uzbeks, Kazakhs (batta) have the same lagman. This dish is considered a thick soup.
Lagman, like soup, has so many recipes, and even vegetables are always different. So accept my option, do not judge strictly. Let’s try to cook. It will turn out very tasty, you will lick your fingers.
Lagman goulash is a very intriguing recipe. Cooking with secrets. Try to cook and make sure that it is very tasty. It can be consumed as a first course, and the second.
So, Lagman. I love Uzbek cuisine, and I want to offer you an unusually delicious dish that will diversify your table, and in winter bad weather will warm and give you a feeling of satiety and peace…
