Learn how to cook crawfish

Crayfish and beer - this is the same classic of the genre as Romeo and Juliet. Yes, admirers of Shakespeare forgive me, but this comparison is quite appropriate. We do not imagine Romeo without Juliet, and Othello without Desdemona. That's why you have to cook crayfish for beer. Although, if at the eating of these arthropods minors are present, then they can also pour lemonade. Do not deprive children of the pleasure of disassembling the shell of cancer and fishing a tender cancer cervix. Do not confuse it with the name of the once-popular type of chocolates. Because in fact she has nothing to do with the neck, and her arthropods do not. They do not even have a head. Instead, it is a cephalothorax, smoothly passing into the abdomen.

But this is all the lyrics, let's leave alone the zoology and move on to the most important thing. We decided to find out how to cook crayfish. But before you start cooking, they need to be purchased. If you do not wish to climb behind them into the lake or into the river, you can safely "catch" the mentioned arthropods in the market or in the store. Previously, crayfish were sold in dozens. The seller put them into piles in size and assigned the price corresponding to the quality of the goods. Naturally, the larger the size of the cancer, the more expensive it cost. Over time, when crayfish due to poor ecology became scarce (after all, they live exclusively in clean water), they began to be sold not by tens, but by pieces. And today the bill goes on kilograms. The handicrafts can not reconcile with the fact that they are forced to buy their favorite snack by weight, and usually ask themselves five or six dozen. But we again digress from the topic.

Cooking crayfish should be sure to live. This is the most important postulate. And they need to be lowered only in water boiling with a key. Yes, this is a real sadism, and animal advocates can not be closely approached to this procedure. The water in which you are going to boil crayfish, must definitely be salted. The proportion is approximately 2 tablespoons per liter of liquid. And water is required to be taken in such a way that all crayfish were covered with it in reserve. Of the mandatory components should be noted dry inflorescences of dill. A bunch of fresh greens will not fit in any way - the flavor is not the same. We need it dry, and certainly with inflorescences!

The rest of the ingredients are selected based on their own tastes. You can put a laurel leaf, peppercorn in the water, some originals like to even add garlic. And water is not a prerequisite. You've probably heard that crayfish is often brewed in beer, white wine, milk and even in cucumber brine.

Before cooking, they must be washed in running water. If necessary, if too much dirt has accumulated on the abdomen of the cancer, you can walk on it with a brush, and only then lower it into boiling water.

How long does it take to cook crawfish? It depends on their size. The main condition here is this: the crayfish should have a rich red color without the slightest shade of planting. Once the water with our arthropods is boiling again, begin to follow the change in the color of the shell. It is difficult to say exactly how many cancers to boil after boiling. Approximately 10-15 minutes. Maximum - 20. To digest them it is impossible in any case, and that рачье meat will resemble rubber. After you are convinced that the dish is ready, turn off the stove and prepare for tantalum flour. You will have to endure them for about half an hour, as the crayfish should cool down a little in the same water in which they were brewed to soak up the juice and salty well. Yes, it's insanely hard. The whole apartment smelled of divine aroma, and you walk around the pan and lick your lips. But waiting is worth the pleasure then obtained from eating their own and tasty cooked crawfish.