Beer-Boiled Crayfish
Learn to make the perfect companion to a cold beer! Crayfish and beer — you really can't do better. Always delicious, finger-licking good! Be sure to buy the crayfish live, and work quickly so your appetizer doesn't crawl off in every direction. Simmered in a beer broth, the crayfish come out especially tasty and succulent.
Anya
Recipe author
Beer-Boiled Crayfish
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 90 %
9 g
Fats 0 %
0 g
Carbohydrates 10 %
1 g
57 kcal
GI:
100
/
0
/
0
- Rinse the crayfish under running water and put them in a pot large enough to hold them. 2. Sprinkle the crayfish with salt, add the dill, pour in the light beer, then the rapidly boiling water, and add the bay leaves and peppercorns. 3. Set the pot over the heat and boil the crayfish for 25 minutes, covered. 4. Let the crayfish sit in the broth for about 10 minutes to cool slightly. Pile them onto a platter and serve with beer. Dig in!
Caloric content of the products possible in the composition of the dish
- Light beer - 50 kcal/100g
- Non-alcoholic beer - 33 kcal/100g
- Strong beer - 150 kcal/100g
- Dark beer - 74 kcal/100g
- Beer - 50 kcal/100g
- Bay leaf - 313 kcal/100g
- Dill greens - 38 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Omar - 89 kcal/100g
- River cancer - 96 kcal/100g
- Water - 0 kcal/100g
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