From this snack to beer, few can refuse, but not everyone knows the specifics of its preparation. For example, the juiciness and rich taste of crayfish directly depends on the time spent already boiled in that brine in which they were brewed: the longer, the more delicious. The following two recipes will help you learn the main principles of cooking this product.
How correctly and tasty to cook at home crayfish with dill to beer?
Ingredients:
- crayfish - 2 kg;
- mustard - 15 g;
- pepper - 10 peas;
- water - 6 l;
- pepper fragrant - 5 peas;
- laurel - 1 sheet;
- lemon - 1 piece;
- vodka - 50 g;
- salt - 250 g;
- dill - 1 bunch.
Preparation
The first thing you need to do is pour the crayfish with cold water for half an hour, so you will soften all the dirt remaining before washing them after washing in the pond. Then put mustard, other spices and salt in the pan. Dill should be used only mature, (still flowering or with seeds), in dried or fresh form, although in principle it can be replaced by a couple of tablespoons of dry seeds. Mustard does not give any taste to the final product, but it will soften the roughness on the shell of crayfish, which both traumatize the tongue and lips when eating crayfish in large quantities.
Pour into the pan water and turn on the heat while waiting for the boiling. The amount of water should not be less than the specified in the ingredients, but it is better that the water will not stop boiling when laying crawfish, which is an important factor in their preparation, since they need to be poured only in boiling water. After boiling, lower the temperature to lightly boiling water and tackle the cancers themselves. For the best performance of your work, use a brush, take the cancer behind your back and wash it well with a brush. This procedure will surely save you from the possible taste of tine in the final product. Before laying crayfish, increase the temperature to maximum and lower them into boiling water one at a time, necessarily upside down. After 20 minutes of boiling, turn off the heat, squeeze the lemon into water and pour in the vodka, leaving the crawfish for at least 40 minutes.
How delicious to cook crayfish in beer?
Ingredients:
- crabs - 1,5 kg;
- mustard - 15 g;
- pepper - 10 peas;
- water - 1.5 liters;
- pepper fragrant - 5 peas;
- laurel - 1 sheet;
- light beer 1.5 liters;
- onion - 1 onion;
- salt - 200 g;
- dill (with umbels) - 1 bunch.
Preparation
It is also an unshakable rule to carefully wash away the crayfish with a preliminary soaking them in water to facilitate their own labor. In a pot of water, put all the ingredients except beer and cancers themselves.