The ratio of dry lime to water is 1-1.5/100.

1. Before making "cold shrimp", you must first mix the rice milk. When the rice paste dries, lumps will appear. If the rice paste is thin, it will take a long time to cook. After mixing the rice milk, boil the water. The appropriate ratio of dry lime to water is 1-1.5/100. If the water is too little, the "cold shrimp" will have a bad appearance and taste. If there is too much water, the "cold shrimp" will be weak.

2. 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.

3. 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.