1.？ Wash the rice and soak it in clear water. As long as the rice is twisted in your hand, it will break. Stir the quicklime powder in water for clarification, and take the clarified limewater for later use. Is the ratio of quicklime powder to water (1: 70) made of less water? Shrimp? Bad appearance and taste, too much water? Shrimp? No energy. So be sure to master the proportion.
2.？ Put the soaked rice and appropriate amount of water into a wall-breaking machine and beat until the rice slurry is fine.
3.？ Pour the beaten rice slurry into the pot, and add clarified lime water to stir together to prevent the pot from being burnt.
4.？ The rice paste turns from thin to thick, and then from thick to thin. Stir with low fire for 2~3 minutes, and the rice paste becomes transparent. Put it in water for solidification, then turn off the fire and stop stirring.
5.？ Pour it into the colander of the cold shrimp while it is hot. Catch the bottom of the colander with a basin full of cold boiled water. When the rice paste does not leak, gently squeeze the rice paste with a spoon until the rice paste completely leaks out.
6.？ Soak the cooked shrimp for a while, then change the pot to cool and boil, continue to soak and put the shrimp in the refrigerator for refrigeration.
7.？ Sugar, white sugar and water are boiled in a pot until they are thick. When pouring out, impurities are removed and cooled in the refrigerator. When eating, scoop out a proper amount of cold shrimp with a colander, then add a proper amount of brown sugar water and mix well. Delicious and cool shrimp can be enjoyed.
Note: do? Shrimp? During the whole operation, you must pay attention to oil pollution and hygiene, otherwise it will be defiled? Shrimp? Whiteness and appearance.
Cold shrimp made of raw materials such as raw flour can't be considered real? Shrimp? The real cool shrimp is made of rice, mainly because it tastes different, and the effect of refreshing after eating is also different. Drink a bowl in summer? Shrimp? It can not only quench thirst, but also reduce the occurrence of various seasonal diseases.
Selection and collocation of 1) meters
Shrimp? Whether the rice is cooked well or not is the most critical, and at the same time, the variety of rice is good and accurate.
2) Treatment of rice
There are two ways to treat rice, one is to soak it in lime water and the other is to soak it in clear water. As long as the rice is twisted in your hand, it will break. Never soak for a long time. If it is soaked with lime water, the lime should be first-class lime, and the ratio of dry lime to rice is 1: 70, so that the rice is light yellow. After soaking, lime should be removed. The soaking time in clear water is the same as above, but? Shrimp? When working in the pot, order tofu-like pulp. The pulp is clarified by dissolving primary lime in water, and only clarified lime water is used. The next step is grinding, but the finer the rice, the better. The finer the rice, the better. Shrimp? The smoother it is.
3) do it? Shrimp?
Do what? Shrimp? Rice slurry needs to be mixed before it is dried, and it will stumble. If it is thin, it will take a long time to cook. After the rice slurry is mixed, boil the water. The ratio of rice to water is 1/4.5-5. Is it made of less water? Shrimp? Bad appearance and taste, too much water? Shrimp? No energy. Pay special attention to the pouring speed, m? Shrimp? Never pour slowly. At the same time, it is necessary to control the heat. The difference between cooked and immature shrimp paste is that the rice paste is cooked only when it bubbles evenly. Put a pot of clean water on it, and then use a sieve to leak the slurry. The size of the sieve hole is 6 mm.
Do what? Shrimp? During the whole operation, you must pay attention to oil pollution and hygiene, otherwise it will be defiled? Shrimp? Whiteness and appearance.