How to cook crayfish

Crayfish is a delicious delicacy and a great beer snack. Enjoy them not only in restaurants but also at home. Following a few simple rules, you can prepare this delicious dish.

You will need

• • Big pot
  • water
  • cancers
  • spices of your choice: dill (preferably dried)
  • pepper
  • Bay leaf
  • salt.
  • 20 live crawfish
  • 5 l of water
  • 4 tbsp. salt
  • 10-12 sprigs of dill.

Instruction

1. Recipes for crayfish a lot. In addition to plain water, these river dwellers boiled in milk, beer, kvass or wine. Spices also play an important role, but it must be remembered that in an effort to give the dish more spice, you risk losing the main flavour of the meat. But if spice is not enough, the meat might seem tasteless and bland. So the main thing - do not overdo the ingredients.
2. If you are cooking crawfish for the first time, it is advisable to limit simple way is to boil them in water. You can add salt, dill, black pepper (peas). Because cancer is covered with armor and poorly absorbs salt, to save on salt costs (roughly 1 tablespoon per 1 liter of water). Dill and peas are capable of spicing up the meat and for flavor suitable onions and cut in halves.
3. Before you start cooking crawfish be sure to rinse under cold water to avoid sludge. It is important to carefully when designing a crayfish in a pot. They can grasp your finger. Cooking time – 15-20 minutes, depending on fire intensity. As soon as the crabs turn red, they can be removed from the fire. Preferably for 10 minutes to keep cancers under the covered lid.