Wash the rice first, soak it in tap water for 30 minutes, and grind it into sticky rice flour. Grinding can also be used, or a stirring device can be used instead.

Put cold water in the pot, bake over high fire, gradually pour in sticky rice noodles, and stir with a spoon while pouring to avoid pasting the bottom. After cooking, introduce lime slurry and simmer on low heat until it becomes sticky. Put cold boiled water into the basin, gradually add a colander into the baby rice paste while it is hot, and drop it into cold water to turn it into rice shrimp.

Then, boil the old brown sugar with red bean syrup, dilute it with boiling water and let it cool.

Finally, scoop up the rice shrimp with a colander and put it into a bowl, and add the brown sugar and Jiang Shui. It's better to add ice to make it cold.

The practice of chilled shrimp in Sichuan;

1 1. Add old brown sugar and white sugar into water and boil them into red bean syrup. Add beautiful old brown sugar.

22. Mix the frozen shrimp powder with water without particles and set aside.

33. In the case of cooking, stir constantly. Just cook until the flesh turns a little green. The light green color is due to the addition of alkali to the shrimp powder.

44. Pour the cooked slurry into a container with holes like this. There should be a water container at the bottom. Continue to stir, and then drop into the water. First, it must be in the water. Otherwise, shrimp will not be easy to form.

5. formed. You can eat it after carrying water for several times.

66. Add red bean syrup and cold water to start.