Description
PREPARED USING SU-VID TECHNOLOGY (VACUUM-SEALED).
PREPARED UNDER VACUUM AT A RELATIVELY LOW AND PRECISELY
CONTROLLED TEMPERATURE,
THE USE OF A VACUUM PACKAGE ALLOWS YOU TO PRESERVE NATURAL JUICES AND VITAMINS, WHICH ARE USUALLY LOST DURING NORMAL COOKING.
How to cook crayfish.
First method: place the sealed package in a tall container and pour in water heated to 80 degrees. After 30 minutes, the crayfish will be completely ready to eat.
Second method: defrost the product in its sealed packaging in brine for 3-4 hours at room temperature or for 8-12 hours in the refrigerator. After that, heat slightly in the microwave if necessary.
Method three: defrost the product in its sealed packaging in the microwave on the ‘DEFROST’ setting for 5-10 minutes. After that, heat slightly in the microwave if necessary.
Fourth method: for this method, we will need the following ingredients
1 kg of crayfish in their shells
1 litre of water
100 grams of soy sauce
3-4 cloves of garlic
2 tablespoons of salt
1 bunch of dill (stems)
5 grams of peppercorns
3-5 bay leaves
Preparation
1. Crush the garlic and take fresh or old dill.
2. Mix all the ingredients in a saucepan and bring to a boil, simmer for 5 minutes. Turn off the heat.
3. Remove the crayfish from the vacuum packaging and place them in a container with the hot marinade. Cover with a lid.
4. Allow them to soak in the marinade. After 15-20 minutes, the crayfish are ready to eat.
Bon appetit!
