How to cook crayfish: Makarevych revealed the secret

Crayfish meat is considered a delicacy all over the world, as well as a very valuable product that can restore immunity after an illness. But not many people know how to avoid spoiling it, and often the meat can be tough and tasteless due to improper cooking.

TV presenter Andriy Makarevych on his YouTube channel "Smak" together with Irina Bezrukova gave some tips on how to cook crayfish properly and deliciously so that they are healthy, soft, juicy, and tasty. (To watch the video, scroll to the end)

Ingredients:

• crayfish - 1 kg
• water - 2.5-3 liters
• bay leaf - 3-4 pcs.
• garlic - 5-6 cloves.
• dill - 1-2 bunches
• salt - 2-3 tbsp. 
• butter - 2-3 tbsp.
• sour cream - 2-3 tbsp.
• mustard - 2 tbsp. 
• bell pepper - 1 pc.

Method of preparation:

1. Before cooking, it is important to wash the crayfish well, fill it with water, and leave it in it for an hour so that the sand and dirt is washed out of them, you can also soak it in milk, so the meat will be more tender. After that, you can start cooking.
2. Crayfish can be thrown into both cold and boiling water.
3. Cut the bell pepper into rings and add it to the same place.
4. Add salt, dill, vegetable oil, 2 tablespoons of sour cream, mustard, garlic, bay leaf and cook for about 8-10 minutes if they are small and medium, and large ones - about 10-15 and be sure to let them brew for another 15 minutes under the lid, then the shells will become soft.

How to cook crayfish in beer

Take light beer and water in equal proportions. Boil in a large saucepan, add dill, salt, and spices to your taste. Dip the crayfish into the boiling liquid, cook small and medium-sized ones for 8-10 minutes, and large ones for 20 minutes. Then leave them under the lid for another 15-30 minutes.

How to cook crayfish in milk

First, boil the milk, add salt, dill, and other spices, put in the crayfish, and cook them as well: 8-10 minutes for small crayfish, 15 minutes for medium crayfish, and 20 minutes for large crayfish. After cooking, leave under the lid for 15-30 minutes.