Do Americans eat crayfish?

When it comes to crayfish, we will immediately think of the crayfish festival in Xuyi, as well as the spicy dishes in Guijie Street in Beijing at night. But you know what? Americans also eat crayfish, which is also spicy! The hometown of American crayfish is Louisiana in the south.

Native Americans had learned to eat crayfish long before Europeans came to Luzhou. There are many swamps and lakes in Luzhou, which provide natural and superior conditions for the growth of crayfish. The arrival of Europeans left their own cultural and cooking characteristics here. In particular, Cajun cuisine, which is mainly spicy and spicy, brought by the descendants of French immigrants from Acadia, is popular in the United States. This kind of crayfish is the representative of Cazhen cuisine.

Eating crayfish is seasonal, and early spring to late summer is the best time. In early spring, there is a carnival in New Orleans, the capital of Luzhou. People are walking in the street in strange clothes, which is very lively. The marchers threw colored beads at the onlookers along the way. That's one of the characteristics of this parade! At night, in the famous Bourbon Street, jazz with a strong sense of rhythm came from the pub. People sit at the open-air table, eating a mountain of crayfish in front of them and drinking cold beer. That kind of life is really better than a fairy.

There is only one way for Americans to eat crayfish, and that is to boil it. Usually find a straight bucket of aluminum pot, put water and a bag of crayfish seasoning. There are salt, pepper, pepper, celery powder, fragrant leaves, Oregon, ginger powder, mustard seeds and so on. In the seasoning, it's very spicy. It is said that Hunan people who used to eat spicy food can't stand it. After the crayfish are poured into the pot, they are cooked and stirred with a long wooden stick. On the one hand, the seasoning is fully dissolved, and on the other hand, the dead crayfish is found out. It is said that if the crayfish is bent, it means that it is still alive and the dead body becomes straight. Because crayfish grow up eating humus, if they die for too long, they will produce toxic substances such as histamine and cannot be eaten. If you just died, you can still eat. Besides these, put a few cloves of garlic in the pot and some other foods, such as mushrooms, onions, corn, lemons and red potatoes. Put them all in a small net bag and cook them together in a pot.

After cooking, control the clean water, spread the newspaper on the table and pour it on it. Wow, there is a hill on the table, and a group of people are eating and drinking around the table. This is how Americans eat crayfish. They pull their heads off, suck out the shrimp meat in the middle, and eat it directly in their mouths without even going to the mud intestines. Really fierce! Eat crayfish, the staple food is corn muffins, sweet corn flour, baked golden and soft, the entrance is soft and delicious, and it is a perfect match with spicy crayfish.

After the crayfish season, although there are no live crayfish to eat, frozen shrimp meat is sold all year round. Shrimp meat can be made into soup, crayfish poured rice, crayfish fried rice and so on. There is also a crayfish burger unique to Luzhou. Although it looks no different from ordinary hamburgers, the crispy patties contain crayfish meat, which is as spicy as ever, fully embodying the characteristics of Kazan cuisine.

Crawfish used to be wild. Crayfish is easy to breed and grow rapidly, but so many people can't help eating it. As early as the 1960s, there were crayfish farms in Luzhou. Most of the crayfish sold in the market now are farmed, and few are wild. Occasionally you can see some wild ones in the stream. Crayfish have low IQ and are easy to be caught. I once saw a Mexican fishing for crayfish by a stream. He just tied a piece of chicken to the end of a branch and put it in the water. Soon, the crayfish took the bait. He lifted the branch, grabbed the crayfish and threw it into a nearby plastic bucket. In this way, in less than an hour, he actually caught more than a dozen, which made me really greedy!

Although the culture of crayfish has been extended to Texas, Mississippi, North Carolina and other States, Luzhou is still the main producing area of crayfish, accounting for 90% of the total output. People in other States can order live crayfish online if they want to eat. Generally, crayfish companies have this business. As long as you tell them the date, they will promise to fly the same day. Airports in the United States also have cold storage where live seafood can be mailed. My former boss's wife is from Luzhou. After moving to California, she still misses the food in her hometown. So every year in the crayfish season, she orders 100 Jin of live shrimp and invites people from the company to eat at home. They even placed a good order six months ago. 100 Jin of crayfish is put in a large foam plastic box. It is said that there is a dormancy agent in it, which can stop the metabolism of seafood. The boss was informed that crayfish would be retrieved from the airport early that morning, and everyone could eat it at noon.

Luzhou regards crayfish as the representative animal of Luzhou in 1983, and holds a crayfish festival every year. It is said that crayfish is a special food of Luzhou, which is really worthy of the name!

Direction (beer is optional)

Before you cook them. Wash them. We suggest that you rinse crayfish with clear water before cooking. Rinse them until the drained water becomes clear.

Add half-full fresh water to the cauldron, put it on the outdoor propane stove and start a fire. Cover the pot and bring the water to a boil.

While you are waiting for the water to boil, rinse the crayfish with fresh cold water until the drainage becomes clear. You don't need salt to "purify" them. Just rinse it.

Have another beer. Give one to a friend.

Add about 1 lb of the original Fruge seafood to the water and boil it. Let the boiling water stir for about a minute.

It's time for another beer. Let sober friends go to the store to buy more beer.

Add all 8 onions (cut in half), potatoes and fresh garlic. Let this boil and eat, while staring at the potatoes. Poke it with a sharp knife or fork to check if it is cooked. If it is easy to enter, it is ripe. Tip: Don't overcook potatoes, because they will continue to be steamed and cooked in the refrigerator. You don't want to end up eating mashed potatoes. )

When the potatoes are almost ripe, add corn and mushrooms. After cooking, reduce the fire and take the basket away. Put the vegetables in a clean freezer. It's time for another beer.

Turn up the temperature of the stove. Add more spices to the water. (about 25 ounces. Save about 1 pound of perfume for later. ) Take lemon (half) and juice it in water. Then add the lemon to the water. When the water boils, put the crayfish in the basket, and then put the basket in the pot. Be careful-it's very hot! ) Cover the pot and enjoy a glass of beer.

When the water returns to rolling boiling-pay close attention to this part (timing)-let it boil for 2 minutes, then turn off the fire. Let the crayfish soak for a few minutes and then take it out. Tip: Add cold water or a bag of ice to eliminate boiling. Then let the crayfish soak. Most crayfish will sink to the bottom and be filled with spicy water (juice).

Take the crayfish out of the pot and pour it into the freezer, while your friend sprinkles the remaining seasoning. Mix well and steam for 5 minutes. Use more or less spices according to your taste.

You can dump everything on the newspaper on the table or take it out of the refrigerator. Food stays hot in the chest … your choice.

Now it's time to really drink beer and eat. These vegetables are for guests who can't peel crayfish. At least they won't starve.