Crayfish cooked according to the classics. Cooked fresh water crayfish are very tasty as an independent dish (snacks) and in salads, rich in protein, but low-calorie meat, contains many useful microelements and vitamins. In order to be sure of the quality of this dish, no matter how cruel it may sound - the basic ingredients before cooking should remain alive. Pay attention to the appearance of crabs - how much they are contaminated, before cooking itself under running water with a brush, you can clean the place where his "legs grow", because the abdomen can accumulate silt. Do not store crayfish in water - before cooking, they need to be kept in the refrigerator. When cooking crayfish, fennel and black pepper are traditionally added, this gives them a unique aroma.
Ingredients:- Cancers 1500g
- Water 5 l
- Fresh dill 1 bunch
- Pepper black with peas 3 g
- Salt 3 tbsp. l.
- Step 1 To prepare boiled crayfish you will need: dill, pepper, salt, water and live crayfish.
- Step 2 In a large saucepan, boil the water, add salt, dill and 1 teaspoon of black peppercorn. Close the lid and cook over medium heat.
- Step 3 After 3 minutes of boiling, add the crayfish, close the lid, reduce the heat and carefully monitor that the water does not boil away. After repeated boiling, depending on the size, crayfish should be cooked for 25-30 minutes.
- Step 4 Ready crayfish to get out of the water with a noisy and serve hot.