Crayfish and beer are the same classics of the genre as Romeo and Juliet. Forgive me Shakespeare's admirers, but this comparison is quite appropriate. We cannot imagine Romeo without Juliet, and Othello without Desdemona. So you need to cook crayfish for beer. Although, if juveniles are present when these arthropods are eaten, they can also pour lemonade. Do not deprive children of the pleasure of disassembling the carapace of cancer and fishing out the delicate cancerous neck. Do not confuse it with the name of the once popular variety of sweets. Because in reality it has nothing to do with the neck, and arthropods have none at all. They don’t even have a head. Instead, the cephalothorax smoothly passing into the abdomen.
But this is all the lyrics, let’s leave zoology alone and move on to the most important thing. We decided to find out how to cook crayfish. But before you start cooking, you need to purchase them. If you are not eager to climb after them into the lake or into the river, then you can calmly "catch" the mentioned arthropods in the market or in the store. Crayfish used to be sold in dozens. The seller laid them out in heaps in size and set the price corresponding to the quality of the goods. Naturally, the larger the cancer, the more expensive it was. Over time, when crayfish became scarce due to poor ecology (because they live exclusively in clean water), they began to be sold not in dozens, but in pieces. And today, the bill goes to kilograms. Inveterate shellfish can not accept the fact that they are now forced to buy their favorite snack by weight, and habitually ask themselves five to six dozen. But again we digress from the topic.
Crayfish need to be cooked alive. This is the most important postulate. And they need to be lowered only in boiling water. Yes, this is real sadism, and animal advocates should not be allowed to come close to this procedure. The water in which you are going to cook crayfish, you certainly need to salt strongly. The proportion is approximately 2 tablespoons per liter of liquid. And water must be taken in such a way that all the cancers are covered with it with a margin. Of the mandatory components, it is necessary to note the dry inflorescences of dill. A bunch of fresh herbs will not fit under any appearance - the aroma is not the same. We need it dry, and certainly with inflorescences!
The remaining ingredients are selected based on their own tastes. You can put bay leaf, peppercorns in water, some originals even like to add garlic. And water is not a prerequisite. You have probably heard that crayfish are often brewed in beer, white wine, milk, and even in cucumber pickle.
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 brush it and then dip it in boiling water.
How long does it take to cook crayfish? It depends on their size. The main condition here is this: the crayfish should find a rich red color without the slightest shades of green. As soon as the water with our arthropods boils again, begin to monitor the change in color of the shell. It is difficult to say exactly
how much to cook the crayfish after boiling. About 10-15 minutes. The maximum is 20. You can’t digest them in any case, otherwise the crayfish meat will resemble rubber. After you have made sure 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, since the crayfish should cool slightly in the same water in which they were cooked in order to be saturated with juice and salted well. Yes, it's insanely hard. The whole apartment smelled of divine aroma, and you walk around the pan and lick your lips. But the expectation is worth the later pleasure of eating your own and deliciously cooked crayfish.