How correctly to cook cancer to beer? Advice

To a foamy drink the finest meat of crayfish suits as a snack. This amazing river resident has long been a real delicacy for gourmets, although there is nothing to particularly regale. Edible in it is meat, which is only in pincers and tail. You can, of course, still savor the abdomen with succulent entrails. To make a dish tasty, you need to know how to cook the cancer correctly.

Preparation

The first thing that must be taken into account is the condition of cancers. That is, they should not in any case be dead. A live dark green moving mass is not a pleasant sight, but it is a complete guarantee of a quality fresh dish. By preparing immobile, and therefore dead crayfish, you expose yourself to the danger of poisoning yourself. For testing and washing, lower the mass in a bucket or other large container (depending on the number of specimens) with cold water. Let them melt a little, and at the same time and rinse before cooking. At this time, put the pan on the fire for boiling. Water pour from the following calculation: for 20 crayfish you need 4-5 liters. It is better to take a sufficiently large container, so that there is some distance to the edges, so that the livers do not fall out of the pan, when they will flounder when they get into the boiling water.

How to properly cook cancer : the necessary ingredients

The most common option is to use fresh or dried greens, garlic, etc. when cooking. Many still add young corn cobs. For more flavor, take dill with inflorescences or use seeds. Often throw in a solution a few grains of black pepper peas. But still, salt is the most important ingredient in cooking. It should be three times more than when cooking ordinary dishes, since strong shells of crayfish poorly miss spices. Strict rules for the use of any seasonings are not, so try to add to taste and others, and you will get a refined unique dish.

How to cook the cancer correctly : cooking

After boiling the solution, you need to decide on a responsible step - lowering live crawfish into hot water. They will move for a few more seconds, and then, changing their color to red, they cook without moving. Do not turn down the fire. This is done to ensure that the entire mass is prepared (especially if there are many crayfish) evenly.

How much should you cook crawfish ?

After full boiling, note the time - ten to fifteen minutes. With prolonged heat treatment, the pulp can become somewhat rougher. After the desired period, extend the crayfish with noise, freeing from seasonings.

How to cook crayfish for beer?

Fans of this light liquor, as you know, love to indulge in a salty fish. Therefore, you need to know how to properly cook the cancer, so that it tastes like a frothy beer. If you follow these rules, then the treat should turn out to be quite salty. Taste will be necessary if you take six or seven large spoons of salt for five liters of water. And that the crayfish additionally imbued with all the seasonings, leave them in the pan for another half an hour.

How to serve?

Lay the ready carcasses on a wide dish and decorate with fresh lemon cut into slices. The sour taste is very successfully combined with tender meat of a cancer. And, of course, do not forget about the foamy drink!