Cold shrimp is a very common specialty snack, which is only produced in Yichang, Hubei Province. Smooth and refreshing, soft and sweet. It is made by boiling rice slurry and leaking it into a cold water basin with a colander. Named after a shrimp-like head with a big tail, add brown sugar water. It's a summer dessert.
Cooking method
(1) First, wash the rice, soak it in clear water for 30 minutes, grind it into rice slurry and put it in a pot. There's no harm in not grinding. Instead, use a blender to stir glutinous rice flour and cold water into a paste, not too dry.
(2) Fill the pot with water, bring it to a boil, slowly pour the rice slurry, and stir it with a spoon while pouring it to prevent the pot from being burnt. After cooking, inject clear water and lime water, and cook on low heat until it is paste. Put the cold boiled water into the basin, slowly add the rice paste into the colander while it is hot, and fall into the cold water to become rice shrimp.
(3) add a small fire to cook.
(4) Drain the cooked shrimps and put them into cold boiled water with brown sugar water, and the ice cubes can be eaten.