Boiled crayfish with dill

What could be nicer than a glass of beer? Only beer with crayfish! Agree, it is much tastier than chips, crackers or overdried squid chips. Meanwhile, crayfish are a dietary dish high in protein and other important vitamins and minerals. This delicacy product has a positive effect on the human immune system, and the shell contains a substance that heals wounds. In addition to all the above, the use of crayfish in food has a positive effect on a number of internal body systems. There are a lot of recipes on how to cook crayfish with dill, in sour cream or spices. All of them are good and give excellent results.

Taste Info From fish and seafood

Ingredients

Live medium-sized crayfish - 1.5 kg;
Fresh dill, can be with seed umbrellas - 1 bunch;
Black and allspice peas;
Fresh lemon - 1/3 part;
Coarse sea salt - 1 tbsp. per liter of liquid;
Vegetable oil - 2 tbsp. l.

How to cook boiled crayfish with dill at home

Rinse the dill under running water and cut it fairly large. Umbrellas can not be cut.
Wash the lemon well before cooking. Squeeze the juice into a separate bowl and remove the seeds - they give unnecessary bitterness.
First, pour water into a deep saucepan, bring to a boil. When the water begins to boil, add a chopped bunch of dill, black peppercorns, salt, juice and lemon peel, pour vegetable oil.

Let the brine boil for 5 minutes. Rinse live crayfish in cool water.

Then drop them into boiling water one at a time. It is important that the crayfish are alive.

In boiling water, the color will instantly change from greenish marsh to reddish.

We cook for about 10-15 minutes, how long it takes to cook crayfish depends on their size - the larger, the longer. But don't overcook them, if you cook them too long, the meat will become rubbery and lose its tenderness. Ready boiled crayfish should change color from green to bright red. When everything is ready, cover the pan with a lid and let it brew for another 10 minutes.
Carefully take out one by one on a dish and lay it in a slide. We take out the chilled beer from the refrigerator and start eating goodies.

To enjoy this delicious dish, remember a few simple rules on how to choose and cook crayfish with dill and spices:

for cooking, choose only live and active individuals, the fact is that their meat begins to deteriorate very quickly, and there is a risk of poisoning. Live crayfish are green and move, store crayfish in a tub or large bowl of cool water before cooking. Do not store live crayfish for a long time, cook the same when bought or caught;
large crayfish are tastier than small ones;
before cooking crayfish, you can soak in cool water and brush the shell and legs with a brush, so you remove dirt and mud;
to make the dish even more tender - soak live crayfish in milk or diluted sour cream;
the most delicious and fatty individuals are caught in early autumn;
salt should be taken much more than for ordinary broth - a tablespoon per liter, do not be afraid to oversalt, the main part will be taken over by the shell;
if you want to make the dish more tender, add a few tablespoons of sour cream or cream at the end of cooking;
you can add other aromatic spices to the water: bay leaves, coriander, cloves, dried dill seeds, etc.

Boiled crayfish are served whole. This is one of the few dishes that the rules of etiquette allow you to eat with your hands. First, the claws are broken off, then the abdomen is opened. The larger the individual, the easier the meal will be. Give each guest a bowl of water with a slice of lemon to wash their hands.
Cooking crayfish is much easier than you might think. Once you try this delicacy, you will definitely want more.