Kitchen appliances and utensils
- pan;
- hob;
- spoon;
- kitchen scales.
Ingredients
- Live crayfish - 1.5 kg
- Water - 2 liters
- Salt - 70 g
- Dill - 1 bunch
- Bay leaf - 2 pcs.
Step cooking
- Pour 2 liters of water into the pan, add 20 grams of salt, 2 bay leaves, and put on a stove to boil.
- We thoroughly wash 1.5 kilograms of live crayfish.
- When the water boils, put all the crayfish in it and boil it for 3 minutes.
- Add another 50 grams of salt and a bunch of fresh dill.
- Bring everything to a boil and boil another 25 minutes.
- We transfer the finished crayfish to a large dish and serve.
Decoration methods and serving options
- If the crayfish are alive, it is better to boil them right away: this is the most delicious option. You can cool the crayfish and keep in the refrigerator, but not more than two days. Frozen crayfish can lie in the freezer for up to three months without loss of juiciness and taste.
- If the cancer does not move, but it is offered to you as living and not ice cream, then be sure that you are lying. Even if the crayfish are chilled, they will still move slowly.
- No need to put crayfish in a pan in a dense layer, otherwise they may remain moist in some places.
- Remember that the crayfish shell is very poor in salt transmission, so you need to calculate the amount of this product on the number of crayfish and water. For example, a spoonful of salt per liter of liquid is just enough.
- It is recommended to eat crayfish immediately after cooking, while they are still hot. Then the meat will be juicy and delicious.
Video recipe
In this video you will be shown and told how to cook crayfish correctly and tasty. This dish will appeal to every resident of your home.
If you like boiled crayfish, it is important to know how to cook them correctly. Therefore, this is what this recipe was all about. Do you like crayfish? How do you cook them? Tell us about it in the comments!
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