It is very easy to pamper your household in the evening, if you know, how to cook rapans correctly.For those who do not know, we explain that rapans are predatory mollusks that feed on oysters and mussels. They are considered a delicacy delicacy, which contains a huge amount of useful substances for the human body. And that these substances are not lost during the thermal processing of shellfish, every housewife should know how to properly prepare them.
Beneficial features
In the composition of lean meat there is no fat, only usefulprotein, which is much more than in other types of meat. Also there are amino acids, iron, phosphorus, vitamins. All this gives the human body energy, maintains tone and prolongs youth. Meat of rapan is very quickly digested in the stomach, easily digested. It tastes like a combination of squid and pickled mushroom. Since this meat has a beneficial effect on the male body, every housewife should know, how correctly to cook rapansto contribute to the health of a beloved man.Collect these mollusks on the bottom of the Black Sea or the pitfalls (there are significantly more of them). In addition to delicacy meat, shells are also used, from which handicrafts or millet are decorated with dwellings. Rapan small size will always be tough, so it is recommended to choose large shellfish, seventy grams. On the sand, it is better not to take rapans, since completely grains of sand do not practically wash out.
Extract the shellfish from the shell
Before how to cook rapans, they must be obtained from the shell.If the shell is not needed, it can be broken, but it is usually left. The mollusk is held with the left hand by the sink, and the right index finger that is pushed between its wall and the foot of the rapana, makes a sharp jerk. As a result, all content with a characteristic sound is taken out. This method is good because the back of the mollusc is separated immediately. With this procedure, the fingers acquire a purple hue, so it is better to hold it in gloves.
Method number 2
We want to share a secret, how to cook rapans in a seashell for eating. In this case, they are placed in boiling water andare digested. But the meat is cooked along with the contents of the intestines, so the taste is obtained by an amateur. However, it is very easy to get it boiled from a shell. In this case, the back part of the mollusc dark color must be separated, the meat is well rinsed. You can do and a little differently. Before how to cook rapans in a shell, it is necessary to take a box, pour in it a riverclean sand and rub it on the shell with the clam. Before it is pre-soaked in warm water for ten minutes. Uncleaned areas are wiped with a rag with sand. Cook the sink need about two hours. The shellfish will disappear after this time, you just need to shake the shell. Next, the intestine is separated and everything is well washed in warm water.
Method number 3
This is another way to remove the shellfish from the shell.At the same time, the free radicals are frozen in the freezer, which will take about three hours. When the shell is completely frozen, the mollusks are removed and left to thaw at room temperature. Then, using a fork, they are taken out of the shell. The leg and liver are separated from the body of the mollusc and cooked for four minutes.
What to eat in rapans
If all shellfish were removed from the shellentirely, this does not mean that all this can be eaten. Eat only the front part of it, as well as the liver. At the same time, the stomach is separated from the body, cut in half, and then the intestine is removed. If the rapans are cooked in the sink, they are removed, cut out of them all, leaving a leg. On it there should be a black touch. From the edible parts are prepared various delicacies.
Preparation of shellfish
Before how to boil the rapans, peeled from the viscera and the film, from the edible legIt is necessary to separate the neck, which is the softest part of the meat. In various restaurants, shellfish is sent to a special machine, which is poured with water and turned on. At the same time, she starts to mix the rapanes. Black mucus begins to emerge from them. With this method, half the product weight is lost. The meat is then rinsed with clean water. If the decision is made to cook shellfish at home, they are simply washed thoroughly from sand and dirt, while the black coating is not removed. When this work is done, you can go on to the question, how much time to cook. The answer is very simple - they cook about threeminutes in boiling water. Overdoing them there is not recommended, since then the meat will become tough. Shellfish left over from mollusks are often polished and varnished. You can also grind them into flour, which is added to the feed of poultry.
Secrets of cooking
Some people do not like to eat raps, because shellfish have hard meat. But there are some simple secrets, thanks to which you can find out how how much to cook rapana, so that they become soft and tender in taste.First of all, you need to choose the right shellfish. Only large individuals are suitable for food, small representatives of the species will always be tough, no matter how they are cooked. When preparing it is very important not to digest the product, it should not be subjected to heat treatment for a long time. There is a proven recipe, thanks to which the rapans are very delicate.
Recipe
Before cooking the rapans, they are separated fromsinks and washed. How to do this is described above. Then each piece is lightly beaten with a kitchen hammer on both sides. One egg is beaten with a fork. Corn flakes are ground in a blender. Each beaten piece is poured from two sides in wheat flour, then in egg and flakes. Fry them in vegetable oil until golden brown. This takes about three minutes. The ready dish turns out enough nourishing, soft on taste.
Cooking frozen shellfish
Some housewives buy frozen food forfurther preparation of various dishes from them, while others themselves freeze them, so that at the right time they can eat delicious dishes. Rapans can also be frozen. To do this, they are cleaned from the sink, the meat is separated and cooked for three minutes. Then they are removed, cooled and frozen in containers or bags for further use. After thawing, such meat should be re-heat treated. If the soldiens are bought in the store, after defrosting, they must boil for several minutes, and then they prepare various dishes from them.
Fried sea shellfish
We already know how to cook rapans. Now consider how you can cook them.fried. After the mollusks are boiled, they are cut into pieces (if they are large) so that the piece is placed in the mouth. Pour oil into a frying pan and fry finely chopped onion. Then add the mollusks and fry until all the liquid boils away. After that, fry another four minutes. Cauliflower or kohlrabi can also be added to the pan to make the dish more delicious. All the contents of the frying pan salt, pepper, stew until tender.
Rapana in mayonnaise
How to cook rapanawe already know.When they are ready, their meat is very finely chopped. Fry the onions in a pan, add seasonings, chopped clam meat and mayonnaise. All this is extinguished for about ten minutes, occasionally trying rapana for readiness. It is very important to catch the moment when they become soft. Then they are immediately removed from the fire. Otherwise, they will be tough, and nothing can be done about it. The taste of this dish resembles squid.
Spicy clams
From rapana you can cook a lot of dishes. We give another recipe.
Ingredients:
- 500 grams of Rapan meat;
- 200 grams of onions;
- 100 grams of lingonberries;
- 100 grams of sour cream.
Algorithm of preparation:
Before cooking brine, you need to remove them fromshells, separate edible parts from inedible, boil. Onions are peeled, finely cut and passeed for a few minutes in oil. The meat is cut into strips, put into the pan, seasoned with salt and spices, add sour cream and stew for about three minutes. Lingonberries are doused with boiling water and transferred to clams, they continue to stew for a few more minutes. The finished dish is decorated with greens and served hot, divided into portions.
Marinated Rapana
These shellfish can be a good snack, such as beer. They can simply boil in salted water, and you can marinate. In the second case, the dish turns out to be unusual and savory.
Ingredients:
- 100 grams of mollusks;
- 20 grams of onions;
- 1 lemon;
- seasoning for fish.
Preparation:
Onions, along with shellfish, taken from shells,cut into strips, sprinkled with the juice of one lemon, sprinkled with seasoning. All this is well mixed and sent for one day in a cold place. The finished dish is served with beer.
Baked Rapana
This dish can be served not only to your household, but also to guests as a highlight of the festive table.
Ingredients:
- Rapana with sink;
- 100 grams of mayonnaise;
- 2 cloves of garlic;
- 50 grams of grated hard cheese;
- salt.
Preparation:
Shellfish along with the shell is boiled in saltedwater for four or five minutes, then the water is drained and the clams cooled. With a fork they take the meat from the shell, remove the stomach, send the snail back to the shell. Mayonnaise is mixed with crushed garlic, smeared with this mixture of mollusk and sprinkled with cheese. Snails spread on a baking sheet and sent to the oven for fifteen minutes at low temperature. Ready snails beautifully spread on a large platter and served on the table.
Interesting Facts
In Russia, the price per kilogram of frozenmollusks is about eight thousand rubles. The taste of rapans is similar to something between mushrooms and squid. In the waters of our country, these mollusks appeared in the forties of the last century, before they lived only in the Sea of Japan. Rapan grows many times faster in the Black Sea, but because of its presence mussels and oysters have disappeared there.
It is very important not to digest Rapana, since itsthe meat then becomes "rubber". Dishes from these mollusks are used as snacks, brine marinated, fried, added to salads and vegetables. Boiled rapana are stored for a long time frozen, they can stand in the freezer for up to six months.
