Crayfish with beer step by step recipe with photo

Kitchen appliances and utensils

hob
5-6 liter pots
knife,
tablespoon,
beaker.

Ingredients

Live beer - 1 L
Water - 1.5 L
Crayfish - 20-24 pcs.
Fresh dill - 1 bunch
Onions - 1 pc.
Garlic - 2 cloves
Salt or sea salt - 1-2 tbsp. l
Ground black pepper - to taste

Step cooking

Rinse fresh live crayfish in running water.
Pour 1 liter of live beer and 1.5 liters of water into a 5-6 liter pot. Ratio: 60% water, 40% beer. Take a large pan, because the beer foams very much and rises when heated.
Put in a pan 1 peeled onion, 2 cloves of garlic, a bunch of washed fresh dill, 1-2 tbsp. l salt and black pepper to taste.
Boil water with beer, covering the pan with a lid. Once it boils, remove the lid and turn down the heat a little. In a boiling liquid, lower the crayfish upside down, mix and cover.
As soon as the contents of the pan boil, remove the lid so that alcohol vapors come out, and cook over medium heat for 10-15 minutes, stirring occasionally. Then you can put the crayfish on a dish, garnish with herbs and serve with fresh vegetables, hot pepper and cold beer. And you can cool the crayfish in the broth, then put in the refrigerator for a day, so that the crayfish are infused, and only after that serve cold with beer and toast with butter. Choose your option, and bon appetit!

Important! Beer must be alive!

Useful Tips

1 kg contains small cancers, on average, 50 pcs. (the weight of one is about 20 g); medium - 15-30 pcs. (the weight of one is about 30-70 g); large - 9-11 pcs. (the weight of one is about 80-110 g); premium - on average up to 8 pcs. (weight of one from 120 g).
Crayfish are caught in May - October, but the most delicious crayfish are in August - September, when their meat becomes the fattest and juiciest.
In fresh crayfish, the tail is maximally tucked to the abdomen.
Before cooking, leave the crayfish in a container of cold water for 1-2 hours, then rinse them in running water.
Crayfish are cooked in different ways - in beer, in milk, in white wine, cucumber pickle, kvass.
Spices and seasonings for cooking delicious crayfish are also diverse - bay leaves, hot peppers, allspice, ground black pepper, cloves, dill, parsley, lemon, garlic, onion, thyme. The choice depends on your taste.
There are certain proportions for cooking crayfish: 1 liter of liquid - for 12 crayfish 10-12 cm in size, 1-2 tbsp. l salt - per 1 liter of water. Will you stick to them, or will you find your option - you decide.
Crayfish cool in the broth.
Serve the cooked crayfish in a deep dish with fresh dill, pouring a small amount of the broth in which they were cooked.

Video recipe

Appetizing boiled crayfish in beer - this video recipe will show you how to cook them. There are certain proportions and secrets of cooking crayfish. The author of the video will share them with you.

Have you ever cooked crayfish? Which of the serving options suggested in the recipe did you like? Tell us about your recipes by writing in the comments.