Tender meat of crayfish is suitable as a snack for a foamy drink. This amazing river resident has long become a real gourmet delicacy, although there is nothing to really enjoy. Edible in it is meat, found only in claws and tail. You can, of course, still savor the abdomen with juicy innards. To make a tasty dish, you need to know how to cook cancer.
Preparation
The first thing to consider is the condition of the cancers. That is, they should in no case be dead. The living dark green moving mass is not a pleasant sight, but it is a full guarantee of a quality fresh dish. By preparing still, and therefore dead, crayfish, you expose yourself to the danger of poisoning. To check and wash, dip the mass into a bucket or other large container (depending on the number of copies) with cold water. Let them frolic a little, and at the same time rinse before cooking. At this time, put the pan on the fire to boil. Pour water from the following calculation: 20 crayfish need 4-5 liters. It is better to take a sufficiently large container so that some distance is left to the edges, so that the liveders do not fall out of the pan when they flounder when they get in boiling water.
How to Boil Cancer : Essential Ingredients
The most common option is to use fresh or dried herbs, garlic, etc. in the preparation. Many still add young ears of corn. For a larger flavor, take dill with inflorescences or use seeds. Often, several grains of black pepper are thrown into the solution with 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 do not pass spices well. There are no strict rules for the use of any seasonings, so try adding others to your taste, and you will get a delicious, unique dish.
How to boil cancer : cooking
After boiling the solution, you need to decide on a crucial step - lowering the living crayfish into hot water. They will move for a few more seconds, and then, changing their color to red, cook without movement. No need to reduce the fire. This is done so that the whole mass is cooked (especially if there are a lot of crayfish) evenly.
How much do you need to cook crayfish ?
After full boiling, note the time - ten to fifteen minutes. With prolonged heat treatment, the flesh may become somewhat coarser. After the desired period, pull the crayfish with a slotted spoon, freeing from seasoning.
How to brew crayfish for beer?
Fans of this light alcoholic drink, as you know, love to indulge in salted fish. Therefore, you need to know how to properly boil cancer so that it tastes in harmony with foam beer. If you adhere to these rules, then the delicacy should turn out to be quite salty. The taste will be necessary if you take six to seven large spoons of salt in five liters of water. And so that the crayfish are additionally saturated with all the seasonings, leave them in the pan for another half hour.
How to serve?
Put the prepared carcasses on a wide dish and decorate with fresh lemon, sliced in circles. The sour taste is very well combined with delicate meat of cancer. And, of course, do not forget about the foamy drink!