Boiled crayfish at home
One of the best beer snacks is juicy boiled crayfish. And to make the dish successful, follow two rules. First, before cooking, the crayfish must be alive. Since the delicacy spoils quickly, you should not boil dead crayfish: there is a possibility of food poisoning. Secondly, the size of the individual does not affect the taste of the finished dish. It's just that large crayfish are cooked twice as long as small ones.
| Name: | Boiled crayfish | |
| Date added: | 15.08.2016 | |
| Cooking time: | 45 min. | |
| Servings per recipe: | 4 | |
| Rating: | (No rating) |
| Product | Quantity |
| live crayfish | 1 kg |
| Bay leaf | 4 things. |
| Black pepper | 6-10 pcs. |
| currant leaves | 2-3 pcs. |
| Dill | 1 bunch |
| Onion | 1 PC. |
| Lemon | 1 PC. |
| Salt | taste |
Recipe for boiled crayfish at home
Pour filtered water into a large enamel saucepan. Fill a little more than half of the container and put on fire. Since crayfish meat has no pronounced taste and smell, put salt and spices in the pan - they will add flavor to the broth. Crayfish cooked with dill are especially delicious.
Place thoroughly washed crayfish in the liquid and boil them over moderate heat. When the water boils, set the pot aside for 15 minutes, and then return to the fire. There is an opinion that a reddened shell is a sure sign of the readiness of crayfish. But no need to rush! Small crayfish are boiled for about half an hour, and large ones for at least 45 minutes. 
Crayfish boiled in beer or milk will turn out much tastier. You can cook an appetizer in beer by adding it to the pan in half with water. Crayfish boiled in milk will be very tasty. First, place the washed crayfish in boiled milk for 3 hours. After that, rinse and boil them in water. 10 minutes before readiness, drain the broth and pour the crayfish with milk in which they were soaked. Boil them for another 5-10 minutes.
In any case, before serving snacks to the table, it is necessary to hold the crayfish in the liquid in which they were cooked. Then the meat will be more juicy and tasty. The appetizer is best eaten immediately after preparation. But if you need to put the dish aside for a while, use the following tips:
- Place the crayfish in the broth pot and refrigerate. Thus, the dish can be stored for up to five days.
- Ware for storing the product must be either enameled, or stainless steel, or ceramic. It is better to refuse aluminum containers, as crayfish quickly deteriorate in them.
- No need to store the snack in the freezer. Low temperature changes the taste of meat, and it becomes "rubber".
