The ratio of dry lime and rice is 1-1.5:100, to achieve the rice was light yellow, soaked in good in the removal of lime.

To do "cold shrimp" before the rice slurry, slurry dry will appear lumps and bumps, slurry thin do cooked long time.

Mixed rice paste and then boil water, rice and water ratio is 1:4.5-5 appropriate, less water to do out of the "cold shrimp" appearance and taste is not good, more water "cold shrimp" no strength. Special attention should be paid to the speed of pouring paste to be fast, rice "cold shrimp" do not pour slowly. At the same time, the fire should be mastered, shrimp paste cooked and uncooked defense is the rice paste uniformly bulging small bubbles can be considered cooked. Then put a pot of water, and then use a sieve to leak the paste, the size of the sieve hole to 6mm best.

Do "cold shrimp" throughout the operation, must pay attention to oil and sanitation, otherwise it will tarnish the "cold shrimp" white and appearance.