Many people are very fond of boiled crayfish, but few people know how to cook them properly. Most people think that if the cancer turns red, then it is already ready. But this is far from true. Now we will tell you how to cook them correctly and which pickle is considered the most delicious and correct.
It is known that crayfish are a kind of “orderlies” of a reservoir, therefore, before cooking, they must be thoroughly washed under running water. On the abdomen, they most of all collect silt and dirt from the bottom.
To clean the cancer, take a small brush and rub the shell well. Also remember that you can not boil dead crayfish, they become dangerous to health. Since they spoil very quickly, they need to be sorted out well before cooking.
How to store crayfish
To keep the crayfish alive before cooking, it is best to keep them in a cool place, but not in water. In the summer, you need to put a frozen plastic bottle of water in a box with crayfish, and cover the box itself with a damp cloth. You can be sure that the crayfish will live for another half a day.
How long to cook crayfish?
As a rule, small crayfish are cooked no more than 25 minutes, medium ones take ten minutes longer, and large ones - 45 minutes. Although there is a lot of controversy on this topic, someone believes that 15 minutes of cooking them is enough.
How to choose crayfish
It is important that in order to cook crayfish deliciously, you need to choose only fresh crayfish. And if you decide to purchase ready-made (boiled crayfish), then it is important to pay attention to their tail, it is he who is able to tell what condition the crayfish were in before they were cooked. If you notice that the tail of the boiled crayfish is straightened, then refuse this purchase, most likely the crayfish was not very lively before cooking. But if the tail of the cancer is tucked under the body, then here you can be completely sure that the crayfish were alive and you can easily purchase this product.
Boiled crayfish recipe
To make the dish tasty, a lot of attention should be paid to the preparation of the broth. To do this, for 3 kg of delicacy you will need a large saucepan, with a volume of at least five liters. It is much more convenient to cook them in a large container, since a lot of foam comes out when boiling.
Ingredients:
- Fresh crayfish - 3 kg,
- A bunch of dill with umbrellas,
- bunch of parsley,
- Carrots - 1 piece,
- whole onion,
- Salt,
- Water.
Cooking process:
A five-liter container must be filled 2/3 with water and boil it. Add 5 tablespoons of salt. Immerse the washed crayfish in boiling water, add a bunch of dill with sprigs and umbrellas. Send whole carrots and onions right in the peel there. Dill branches can be replaced with dill seeds. If this ingredient is mandatory, then parsley is up to you. If possible, be sure to cook the crayfish in different ways for comparison. Carrots will add sweetness and tender taste to boiled crayfish. Bring to a boil, remove the foam and reduce the heat. Cook until cooked according to the recommendation above.
Add a few bay leaves, 15-20 pieces of black peppercorns, a bunch of dill (can be replaced with dill seeds), salt to taste into the boiling water and squeeze the juice of one lemon into the pan. Remember that the brine must be well salted. According to our recipe, at least five tablespoons of salt, tablespoons, are added to such an amount of water. Next, bring the brine to a boil, turn it off for 10 minutes, then bring it to a boil again and throw in the already washed crayfish. After the crayfish boil, the fire must be reduced, and the pan covered with a lid. We bring the crayfish to readiness.
Ready-made crayfish are placed on a wide plate in a slide or in a deep dish; if desired, you can decorate with herbs and serve as an independent dish (not only with beer).
Crayfish are very fond of children, but adults need to clean the meat from the shell on their own so that the child does not get hurt or choke.
If you did not eat the crayfish right away, they can be stored in the refrigerator for several days.
Due to the balanced vitamin and mineral composition, crayfish meat can improve the metabolism in the human body, strengthen the immune system and even increase the vitality of a person. For diseases of the cardiovascular system, liver and blood vessels, many nutritionists advise including boiled crayfish in your diet. But a healthy person should not deprive himself of such a useful product, this product is able to cleanse the bile ducts and remove toxins from the body. And the shell of crayfish is a natural antiseptic, our ancestors made powder from it, which was used for disinfection and healing of wounds, while the wounds heal and do not leave scars.
For those who are going to lose weight, it can be advised to include crayfish in the menu, because. they are almost completely free of fat, which makes crayfish just perfect for eating during weight loss. Crayfish meat will saturate your body with easily digestible protein, for example, boiled crayfish are included in the Kremlin diet menu, and you can eat them in any quantity, of course, within reasonable limits.
But, despite all the usefulness, cancer meat is a strong allergen, which makes it unacceptable for people with allergies to eat. You should also carefully monitor the use of this type of meat for children who have already had an allergy to seafood.
Bon appetit and good recipes!
