The practice of cold shrimp
1, make sugar juice first. Brown sugar: white sugar: rock sugar =4: 1: 1, add some water and cook for 2 minutes until it is a little sticky. This amount is basically a medium-sized bowl full of eight points. Not too sticky!
2. While cooling for use, use 250 grams of flour and 500 grams of 40-degree warm water (which can also be reduced in the same proportion).
3. Make it into a paste and let it stand for 30 minutes.
4. Put1250g of water in the pot to boil, and pour half of it into the paste and stir. Then pour the paste into the boiling water pot, stir over high heat, and cook for 5 minutes until it is cooked. Keep stirring, be careful not to paste the pot,
5. Remove the pan and let it cool for 2 minutes. In addition, put cold water (ice water is better) in a large pot, pour it into a colander with a spoon, squeeze it, and form it when it is cold. This time, it was poured together, and it can be done by spoonfuls.
6. After refrigerating in the refrigerator, pour in brown sugar water and put rose dew. You can also add sesame seeds, fruits, raisins, etc., and the cool shrimp is finished.