Cooked crawfish is a simple but refined dish, traditionally considered one of the best snacks for beer. Usually crayfish (entirely) is simply boiled in boiling salted water, sometimes - with the addition of any other ingredients (white or pink wine, dry spices, fragrant roots and herbs).
Consider how to cook crayfish properly.
In the preparation of this snack there is a certain subtlety, so to speak, a narrow moment: to cook it, alas, is best, live. We will explain why cancers are brewed alive. Knowledgeable people avoid eating creatures that have their tail straight after cooking - this sign tells us that they were already dead, and after their death, a very rapid accumulation of toxins begins in their bodies, and poisoning can occur . The freshly brewed crawfish have their tail bent.
How long to cook crawfish?
Not everyone knows how many minutes to cook crayfish. It is clear that large specimens are cooked more, but usually crayfish cook for 5-10 minutes - no longer, otherwise the meat will become tasteless.
How to cook live crawfish is already fairly clear. Of course, they must first be thoroughly washed and better - under clean running water. Washed crayfish to improve taste can be placed for half an hour in natural whole milk. After such a procedure, the meat will become especially juicy and tender. Now the soaked in the milk of the creatures once again carefully rinse with cold running water and can be boiled in water as usual. Some gourmets advise before cooking to remove from the crayfish intestines and stomach in order to rid the meat of the slightest signs of bitterness. It is done this way: turn the cancer on the back, grab two fingers and gently remove the stomach and intestines with rotational movements. Caution for the claw of live crawfish can be seized with elastic bands.
How to cook frozen crawfish?
On sale sometimes you can see frozen crawfish. You can cook and such, although still, it is better to eat fresh. The main condition: you must be sure that the crayfish were frozen alive. Again, in properly frozen crayfish the tail is bent. And then everything is simple: unfrozen frozen crawfish in cold water and cook, as well as live. If the tails after cooking are straight - throw.
How to store boiled crawfish?
If you cook more than you ate, store the remaining ones best in the refrigerator in a tightly closed container, fill the bay completely with the brine in which they are cooked. To do this, it's a good idea to make the brine a little more salty - think it out in advance. You can store no more than a day.
Crayfish in wine
Crayfish in white wine is a recipe for non-local and very refined.
Ingredients:
- cancers of medium size -10-12 pcs .;
- table white wine (or vermouth) - 200-250 ml;
- wheat flour high-grade - 1 teaspoon;
- Provencal herbs - to taste;
- vegetable oil (preferably olive) -2 tbsp. spoons;
- natural butter - 20 g;
- lemon - 0,5;
- bay leaves - 5 pcs .;
- pepper-peas of different species -5-8 peas;
- gvozdichka - 2-3 buds;
- different greens - a few twigs;
- salt - to taste.
Preparation
Heat a mixture of 1 liter of salted water and white wine, with bay leaf, peppercorn and cloves. Carefully wash the crawfish and, when the water boils, boil for 8 minutes. Ready crayfish is extracted and laid out on a dish.
When serving, we decorate the dish with crayfish with green sprigs and sprinkle with lemon juice. Sauce served separately. To such a delicious dish you can perfectly suit any light table wine, dark or light beer.