The period from May to October is the time for catching crayfish. The meat of crayfish caught in the fall is considered the most delicious, juicy and fatty. But the meat of crayfish, which were caught at the beginning of summer, has an incredibly delicate and mild taste. Choosing and buying crayfish is only half the battle, the main thing is to cook them correctly so that the meat retains its taste and aroma. There are several ways to cook crayfish, including in a multicooker.
It is necessary
- - 30 pcs. live crayfish;
- - 3 tbsp. tablespoons of salt;
- - 2 bay leaves;
- - 1 teaspoon of peas;
- - 1 sprig of dill;
- - half a lemon.
Instructions
Step 1
It is better to buy and cook still live crayfish, since the meat of fallen asleep, and even more so dead crayfish, loses its excellent taste and can even cause an upset stomach. When choosing crayfish, you need to pay attention to their tails - the more the cancer pulls the tail to the abdomen, the stronger and healthier it is.
Step 2
Immediately after purchasing crayfish, it is necessary to place them in clean cool water for 1, 5-2 hours, and then rinse them thoroughly.
Step 3
Add allspice, bay leaf and salt to taste into the multicooker bowl.
Step 4
Dip crayfish to the bottom of the multicooker, add a sprig of fresh dill and half a lemon, cut into pieces.
Step 5
Pour boiling water over the entire contents and set the "Extinguishing" mode for 40-50 minutes.
Step 6
After the sound signal, open the lid of the multicooker and leave the crayfish to infuse for 10-15 minutes. If you like salted crayfish, you can leave them for another 25-30 minutes (the longer the crayfish stay in the water, the more salty the meat will taste).
