What does cold shrimp mean?

Cold shrimps made with cornstarch and other raw materials cannot be regarded as real "cold shrimps". Real cold shrimps are made of rice. Their main difference is in the taste. The effect of refreshing and relieving heat after eating is also different.

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Drinking a bowl of "cold shrimp" in summer can not only quench your thirst but also reduce the occurrence of all seasonal diseases.

(This is not nonsense) In view of the "cold shrimp" methods published on the Internet, none of them are selfless contributions from insiders.

Regarding the complicated process of making real "cold shrimp", I advise enthusiasts to give up. The reasons are: !

) Rice purchase and matching "cold shrimp" is the most critical. At the same time, the variety of rice must be good and the accuracy must be high. (Because I am afraid of teaching the apprentice to starve to death, this article will only briefly discuss it, but some people just want to make it.

Eat a little rice "cold shrimp" by yourself, I advise you to give up).

2) Rice treatment There are two ways to treat rice. One is soaking in lime water, and the other is soaking in clean water. Both methods are suitable for one hour. As long as the rice breaks into pieces when you twist it in your hands, it will be fine.

Never soak for a long time.

If soaked in lime water, use high-quality lime. The ratio of dry lime to rice is 1-1.5/100 to ensure that the rice turns light yellow. Remove the lime after soaking.

The water soaking time is the same as above, but when processing the "cold shrimp" in the pot, it is necessary to make a paste like tofu. The paste is clarified with high-quality lime dissolved in water, and only the clarified lime water is used.

The next step is grinding, but the finer the rice, the better. The finer the rice, the smoother the "cold shrimp" will be.

3) Make "Cold Shrimp" Before making "Cold Shrimp", you need to mix the rice milk well. When the rice paste dries, lumps will appear. If the rice paste becomes thin, it will take longer to cook.

After mixing the rice milk, boil the water. The appropriate ratio of rice to water is 1/4.5-5. If there is less water, the "cold shrimp" will have a bad appearance and taste. If there is too much water, the "cold shrimp" will not be chewy.

Special attention should be paid to pouring the slurry quickly, and do not pour the rice "cold shrimp" slowly.

At the same time, the fire must be controlled well. The difference between cooked and uncooked shrimp paste is that the rice paste can be considered cooked when small bubbles form evenly.

Add a basin of water and drain the paste through a sieve. The best size of the sieve holes is 6mm.

During the entire operation of making "cold shrimp", you must pay attention to oil pollution and hygiene, otherwise the whiteness and appearance of the "cold shrimp" will be tarnished.

4) The success or failure of "cold shrimp" depends on the success or failure of "cold shrimp" (rice, lime, water, fire). As long as one process fails, it means the entire process fails.

The key to good food and delicacies is that each of the above steps is just right, otherwise, no matter how good the food is, it will taste worse than dog poop.

The success of "cold shrimp" can be judged by its appearance.

The first is the appearance. The head and tail are even and there should be no broken tail. Uneven head and tail or broken tail are caused by the rice paste being too dry and thin, and too much or too little lime.

Second, the surface of the "cold shrimp" should be shiny and slightly light green. Remember not to add oil or pigment.

Third, the soup should be clear but not turbid, with a delicate taste, soft and chewy.

Some places call "cold shrimp" their local specialty, so their local "cold shrimp" has only been out for a few years, can it be compared with this store that has been selling it for decades?

This was proposed by me. Judging from the appearance, this is also called cold shrimp?

"Cold shrimp" is different from others in that its appearance and taste complement each other.

Nowadays, there are very few real "cold shrimps" on the market, and they are usually made with cornstarch. Rice "cold shrimps" are difficult to master and cannot be learned at once.

Most of them are just fake stuff.

Who knows what "cold shrimp" is?

1. Mix the glutinous rice flour with cold water until it becomes a paste. It should not be too dry. 2. Pour the prepared glutinous rice paste into the boiling water through a colander. 3. Cook over low heat. 4. Drain the cooked cold shrimps and add them to the boiling water.

Add brown sugar water and ice cubes. This is the simplest method.

The authentic way to make it on the street is to use clarified lime water to make glutinous rice flour, and add some rice flour to make it taste more delicious.

What kind of rice should be used to make cold shrimp? 5 points Production process: First, wash the rice clean, soak it in water for 30 minutes, grind it into rice pulp and put it into the basin.

No grinding is okay, use a blender instead.

Pour water into the pot, bring to a boil over high heat, slowly pour in the rice milk, stirring with a spoon while pouring to prevent the pot from sticking.

After it is cooked, add clear lime water and cook over low heat until it becomes mushy.

Put cold boiling water into the basin, slowly add the rice paste into a colander while it is still hot, and drop it into the cold water to make rice-cooked shrimp.

Then, boil brown sugar (or rock sugar) into sugar water, dilute with boiling water and let cool.

Finally, use a slotted spoon to remove the rice-cooked shrimps into a bowl, add brown sugar water (or rock sugar) and serve; it is best to add ice cubes to add more coolness.

The boss lady was concerned about the cost and used brown sugar water (rock sugar can also be used).

A Sichuan friend told me that when making it at home, you can sprinkle some red and green candied fruit shreds, fried sesame seeds, peanuts, or use Guozhen instead of brown sugar water to make it more flavorful.

Some people use black rice or corn as ingredients, which is very creative!

Edit this paragraph Features Cold shrimp is produced in Yichang, Hubei Province. It is very common in Yichang area. It is a unique snack. It is smooth and glutinous, refreshing, soft and sweet.