boiled crawfish on classics Cooked freshwater crayfish - very tasty both as an independent food (snacks) and the salads, they are rich in protein, but low-calorie meat contains many useful trace elements and vitamins.To be sure of the quality of the dishes, as though it may sound cruel - the basic ingredients before cooking must remain alive.Pay attention to the appearance of cancers - whether they are contaminated, before the cooking under running water with a brush can clean the place where he "grow legs", as on the abdomen can accumulate silt.Do not store the crayfish in water - before they cook, they need to be kept in the refrigerator.When cooking crayfish traditionally add dill and black pepper, it gives them a unique flavor.
- Cancers 1500 g
- Water 5 l
- 1 bunch fresh dill
- pepper black pepper 3 g
- salt 3 tbsp.l.
- Step 1 To prepare boiled crawfish, you will need: dill, pepper, salt, water and live crayfish.
- Step 2 In a large pot, boil water, add salt, dill
- Step 3 After 3 minutes of boiling, add the crayfish, close the lid, diminish the fire and watch closely, it does not boil dry.After re-boiling, depending on the size of crayfish need to cook for 25-30 minutes.
- Step 4 Done cancers get out of the water with a slotted spoon and serve hot.