Cold shrimp is a famous snack in Yichang, Hubei Province. It is soft, glutinous, smooth, cool and delicious.

It is made with rice flour and cooked, then poured into a basin of cold water with a slotted spoon to form into small pieces. Its shape is like a shrimp with a big head and a slender tail. Then it is taken out and put into brown sugar water for consumption, so it is called

Cold shrimp.

Cold shrimp is a dessert to cool off the summer heat. It is not only simple to make, but also tastes very good. It is tender, smooth and chewy, and it tastes sweet but not greasy in the mouth. It is refreshing to relieve the heat and relieve cravings, like me.

I fell in love with it after eating it once, it was really delicious.

Cold shrimps are still the most authentic ones made in Hubei. Of course, the methods are similar in different places, but the basic process and techniques are the same. My family will make them every once in a while in the summer. I will share some of my experiences below. 1. Prepare raw materials (rice noodles and

Lime water) 1. Prepare rice flour (also called sticky rice flour). The main raw material for cold shrimp is rice flour, which is the powder made from the rice we eat daily. This flour is also called sticky rice flour or indica rice flour. You can make this flour at home.

You can also make it or buy the finished rice flour directly. They are sold in supermarkets and very cheap.

If you make it yourself, do this: take an appropriate amount of rice and soak it in clean water. It usually takes about 10 hours (we can soak it at night when we go to bed, and we can make it the next day). After soaking the rice, squeeze it with your hands.

If it breaks into pieces when rubbed, that's it.

2. Prepare lime water ① Why use lime water: Adding clear lime water to cold shrimps mainly makes the rice milk coagulate smooth, increases the natural sweetness of the cold shrimps, makes the cold shrimps richer in taste, and changes the taste of the cold shrimps.

Its properties make it change from acidic to alkaline, making it a low-calorie and healthy delicacy.

② Make lime water: Pour the quicklime powder into clean water and stir evenly to make it clear and set aside.

The optimal ratio of quicklime powder and water is 1:70.

This ratio is particularly important. If there is too little water, the final product will not be shaped and taste bad. If there is too much water, the final product will not be strong and elastic, which will also affect the taste, so this ratio must be mastered.

2. Make rice milk. Pour the soaked rice into the wall breaker, add an appropriate amount of water, and grind it into rice milk.

But here you need to pay attention, it must be ground very finely, without any residue at all, and then use a fine gong to filter out the large particles, otherwise it will affect the taste of the final product.

If you buy finished rice flour, just add the same amount of water and stir evenly. It is easier to make and there are no particles or dregs. It is also a very good choice.

3. Make cold shrimp. Pour the beaten rice milk into the pot, then add clarified lime water, and stir continuously in one direction. On the one hand, the rice milk is heated evenly, and on the other hand, it prevents the bottom of the pot from sticking.

Be sure to stir quickly and continuously. The rice milk slowly changes from thin to very viscous, and when it is almost ready, it changes from viscous to thin. At this time, use low heat until the rice milk becomes transparent. Drop a drop of it into the water.

When it solidifies immediately, you can turn off the heat and take it out of the pot.

At this time, pour the hot rice cereal into a special colander for cold shrimp, and catch it with a basin filled with cold water under the colander.

Use gravity to slowly leak out the rice cereal, then drop it into cold water to solidify. If the rice cereal does not leak out, use a spoon to squeeze the rice cereal until all the rice cereal leaks out.

Let the cold shrimps soak in cold water for a while. After 10 minutes, put the cold shrimps in the refrigerator to refrigerate and set aside. At this point, the cold shrimps are ready.

4. Eating cold shrimp The last step is to eat cold shrimp. Generally, the cold shrimp is put into brown sugar water. The brown sugar water can be made in advance and kept in the refrigerator. Pour a little out when eating, so that it will taste more refreshing.

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There is no fixed proportion of brown sugar water, you can make it according to your own preferences. If you want to have dessert, put more brown sugar, otherwise, put less.

Of course, sometimes my family also eats salty cold shrimp, just make a sauce (the sauce is also more casual, my family usually uses broth as the base soup, and then adds mushrooms, minced meat, ginger slices, chicken essence, and light soy sauce

, oyster sauce, etc.), pour it on the cold shrimp, add some light soy sauce, chopped green onion, sesame oil, etc. It tastes like this, haha, it is particularly delicious and has a different flavor.

Summary: The above are some of my family’s experiences in making cold shrimps. There are the most classic production methods in Hubei, and there are also some innovative ways to add your own. When you make them, you can make them according to this idea. The main process should not be changed. About eating

The method is more casual, after all, everyone's tastes and preferences are different.