People who have never cooked crayfish usually do it wrong. Either they are salted or undercooked, but it is even worse to digest cancer - the meat can turn out to be of the wrong consistency and with a bad taste.
The most important thing is that they must be lowered into the water that has boiled. It is extremely undesirable to cook dead crayfish, the meat is already beginning to decompose, because, as you know, cancer feeds on carrion.
Therefore, you must first select the size of the pan, measure the water and put it on fire. After the water boils, put well-washed live crayfish there.
As a rule, small crayfish is cooked for five minutes, medium - ten minutes, and large - fifteen minutes. First, they must be sorted by size, since overcooked cancer does not taste good. then it is necessary to reduce the time by 2-3 minutes, but after them it is advisable to insist for half an hour in a hot broth.
Salt also needs to be calculated in proportion. If you are not going to insist crayfish in salt water after boiling, then the amount of salt can be increased to 1.5 tablespoons per two liters. A prerequisite is the addition of ripe dill with umbrellas, without it, the crayfish is not so tasty.
Cancer can also be expected to have a bright red color and cracks between the belly and the head. However, this method is already suitable for professionals in the field of cancer.
Boiled crayfish is a chic decoration and aromatic treat for any table.
