Cold shrimp is a very common snack produced in Yichang City, Hubei Province. It is smooth, glutinous, clear, soft and sweet.

It is made by boiling rice paper and draining it into a basin of cold water using a slotted spoon.

It is famous for its large head and thin tail, which is close to the shape of a shrimp. It is then placed with brown sugar and ginger water.

This is a dessert shop for everyone to relieve the heat.

Tap water to remove the layers, and be sure to stir again before putting it in the pot.

Boil the water in the pot. When it is almost boiling, you can add the slurry in front. Stir it while pouring it, so I can't take pictures.

Then cook until big bubbles form. Keep stirring halfway, which may make your hands sore.

It will be cooked when it loses color and becomes lumpy. Put it in a stainless steel mesh and put a basin of cold water under it. If you shake it, it will leak out.

Press lightly on the batter on the top, and the cold shrimps will leak out into the water on the bottom.

You can run it through cold water again to cool it down as soon as possible.

Finally, add it to the cold water prepared before, or use bottled water directly.

Put it in the refrigerator and you can eat it for two days.

Bags of cold shrimp and cold cake powder, these are my favorite common brands, with a total output of 250g (some farmers’ markets in Sichuan and Chongqing also sell them in bulk, and the store will tell you how to prepare them).

Although the preparation and method are written on the bag, it is not fully suitable for all kinds of kitchen supplies.

For some high thermal conductivity quick-heat kitchen products, the water preparation and time will be changed.

And I didn’t mention how to make red bean syrup.

Based on my own experience, or the old method of using a wok, the wok is more suitable for making ice powder and cold shrimp, which has a stronger taste.

Stainless steel steamers are not suitable for woks and hot pots. I mainly talk about the production and preparation of woks (woks), as well as the preparation of red bean syrup.

200 grams of old brown sugar.

150 grams of coarse rock sugar (also known as yellow rock sugar and earthy rock sugar) (need to be smashed if it is too lumpy).

Add half a liter of cold water and cook until the sugar melts.

While the sugar water is boiling, add 1L (liter) of water to the pot, cover it, and prepare to boil.

While waiting for the water to boil, prepare the ice slurry process.

There were not many people at home this time, so we wanted to ensure we had fresh food and no leftovers.

Let’s use half a bag of cold shrimps and cold cake powder as an explanation. The whole bag can be prepared in the same proportion as half a bag.

I weighed 125g of cold cake powder.

Prepare a shrimp colander in advance, with a hole size of about half a centimeter, and prepare cold water halfway through cooking the shrimp paste.

Pour the cold shrimp paste into a colander and use a basin of cold water under the colander.

If it is easy for the product to flow through the hole, just shake it left and right while the cold shrimp slurry is flowing, and the ice powder slurry will automatically drip from the other side of the hole, and turn into a tadpole and shrimp music shape when it encounters cold water.