50 grams of cold cake powder

Water120g+320g

brown sugar water

The practice of cold shrimp?

First of all, boil brown sugar water, use that kind of lump brown sugar instead of brown sugar powder sold in the supermarket. Brown sugar, white sugar, and rock sugar are boiled with appropriate amount of water according to the ratio of 4: 1: 1, until the sugar melts and feels slightly sticky, and then they are allowed to cool for later use.

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Prepare another big colander.

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Slurry mixing: Pour 50g of cold cake powder into a large soup bowl, and then add120g of water to make a uniform paste.

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Maturing: add 320g of water into the pot to boil, then stir the prepared pulp evenly, pour it in, and heat it with high fire to mature. In the process of heating, stirring should be kept to prevent boiling. When the rice slurry turns into a thick paste, use low heat and continue heating for five minutes until cooked.

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A large soup bowl has been prepared in advance, filled with half a bowl of pure water, with a large colander in the left hand, placed above the large soup bowl, and the cooked rice paste in the right hand poured into the colander. The rice paste will directly leak into the soup bowl, and the rice paste will solidify immediately when it meets cold water, and one by one, cold shrimps with small tails will appear! If necessary, you can press with a spoon to help the rice paste leak. After the shrimp is cooked, scoop out the excess water and keep some water in the refrigerator.

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Shrimp tastes better with ice powder. You can eat it with brown sugar water.