How to make cold shrimp? How are cold shrimp made?

The correct steps for cold shrimp are:

1. Ingredients: 50 grams of cold cake powder; water 120 g + 320 g; Brown sugar water 2, first boil brown sugar water, use that kind of lumpy brown sugar 3, and then prepare a large colander. Chilled shrimp is a very common snack produced in Yichang, Hubei Province, which is smooth and glutinous, refreshing, soft and sweet.

It is made by pulping rice and spilling it into a basin of cold water with a colander. Because the head and tail are thin and resemble shrimp, it is named, and then brown sugar is placed. Water.

It is a dessert for people to cool off. There are many people who see cold shrimp in other places, all of which are opened by Yichang people in other places, or made by imitating Yichang cold shrimp.

Main raw material: rice. Fruit.

Method: 1: First beat the rice into flour (to be fine) and mix it with water to make rice milk.

2: Boil water in a pot, add a little edible alkali to the water, slowly pour in the rice milk mixed with water after the water boils, stir while pouring and stir into a paste.

3: Use a basin of cold water, put a colander on top, pour the mixed paste into the colander, and use a spoon to stir in the colander while pouring, at this time, the shape of the leaked rice noodles is very similar to shrimp.

4: Choose your favorite fruit and cut it into small cubes.

5: Remove the contents of the cold water"Shrimp".Put it in a small bowl with the diced fruit, add the prepared sugar water, and add a few ice cubes.

The fruit is best, and the red, green, and yellow hues are more beautiful.

Small bowls can look a little more intuitive with a small glass bowl.

1. I first soak the rice for half an hour and then grind it into a pulp with a soybean milk machine, 2. Pour the rice milk into the pot and heat it to make a paste, 3. Drain the boiled rice milk into the ice water with a fishing knife to form a cold shrimp shape.

How to cook cucumber shrimp? Peel the cucumber and put it in the juicer while stirring, then pour in the potato starch into the pot to boil, then add the green onion, ginger and garlic, and the chili pepper and stir well.

Make cold shrimp. Cold shrimp made with corn starch and other raw materials cannot be regarded as real "cold shrimp", real cold shrimp are made of rice, they are mainly different from the taste, and the effect of refreshing and cooling off after eating is also different. Drinking a bowl of "cold shrimp" in summer not only quenches thirst but also reduces the occurrence of all seasonal diseases.

Rice purchase and matching.

2) Rice processing.

There are two ways to deal with rice, one is to soak it in lime water, and the other is to soak it in water, both of which are suitable for one hour, as long as the rice is twisted in the hand, it will be broken, and it must not be soaked for a long time. If soaked in lime water, the lime should be made of high-quality lime, and the ratio of dry lime to rice is to achieve that the rice is light yellow, and the lime is removed after soaking. The soaking time of the water is the same as above, but the "cold shrimp" should be slurred like beating tofu when processed in the pot, and the pulp is clarified with high-quality lime dissolved in water, and only the clarified lime water is used.

The next step is to grind, but the finer the rice grinding, the better, and the finer the rice, the smoother the "cold shrimp".

3) Make "cold shrimp".

Before making "cold shrimp", the rice milk should be adjusted well, and when the pulp is dry, there will be pimples, and the pulp will be diluted and cooked for a long time. The rice milk is adjusted and then boiled water, the ratio of rice and water is 1 is appropriate, the appearance and taste of the "cold shrimp" made by less water is not good, and the "cold shrimp" has no strength when there is more water. In particular, it should be noted that the speed of pouring the pulp should be fast, and the rice "cold shrimp" should not be poured slowly.

At the same time, the fire should be mastered well, and the distinction between cooked and uncooked shrimp paste is that the rice cereal can only be regarded as cooked when the rice paste is evenly bulging into small bubbles. Then put a basin of water, and then use a sieve to drain the paste, the size of the sieve hole is preferably 6mm.

During the whole operation process of making "cold shrimp", we must pay attention to oil stains and hygiene, otherwise it will stain the whiteness and appearance of "cold shrimp".

4) The success of "cold shrimp".

Chilled shrimp "Success or not" press on three (m. Lime. Water.

As long as one process fails, it is equal to the failure of the whole process. The key to good food and delicacies is to get each of the last few processes just right, otherwise, even the best things will make them worse than shit. Whether the "cold shrimp" is successful or not can be judged from the appearance.

One is the appearance, the head and tail are uniform and can not be broken, the head and tail are uneven or the tail is due to the rice paste is dry and thin, and the lime is too much or too little. Second, the surface of the "cold shrimp" should be oily and slightly light green, remember not to add oil and pigments. Third, the soup should be clear but not turbid, with a delicate taste, soft and firm.

The ingredients to be prepared are: pea flour, chives, coriander, garlic, chili oil.

1.Take a large bowl and pour a bowl of pea flour into the bowl; Finely chop the chives and coriander, and set aside.

2.According to the ratio of 1:1, pour in another bowl of water, and then stir well with chopsticks.

3.Pour 4 bowls of water into the pot at a ratio of 1:4, add an appropriate amount of salt, then pour in the pea water, turn on low heat and stir continuously with a spoon until transparent.

4.Be sure to keep stirring when boiling pea flour to prevent sticking.

5.Take a large bowl, pour ice water into the bowl and pour the boiled pea water into a colander.

6.Use a colander to scoop up the "small cold shrimp" you have just made and drain the water.

7.Add chives, coriander, millet pepper, minced garlic, salt, sugar, light soy sauce, aged vinegar, and chili oil at a time.

8.Pour in an appropriate amount of cold boiled water, or leave it alone, and eat it dry.

9.A delicious cold shrimp is ready, just mix well when you eat, have you learned?

Ingredients: Cool a bowl of white water, glutinous rice flour (glutinous rice ball powder).

Steps: 1 Mix the glutinous rice flour with cold water into a paste, not too dry.

2. Drain the mixed glutinous rice paste into the boiling water through a strainer.

3. Add low heat and cook.

4. Drain the boiled cold shrimp and put it in a cool boil.

Add brown sugar water and ice cubes are ready to use.

This is the easiest way to do it. The authentic practice on the street is to use clarified lime water to mix glutinous rice flour, and add some rice flour to it, so that the taste is more refreshing.

1. First of all, clean the rice, soak it in water for 30 minutes, and grind it into a basin. It doesn't hurt to grind, replace it with a stirrer, and mix the glutinous rice flour with cold water into a paste, not too dry.

2. Pour water into the pot, bring to a boil, slowly pour the rice milk in, and stir with a spoon while pouring to prevent the pot from sticking. After cooking, pour in clear lime water and cook over low heat until paste. Put cold boiled water in the basin, slowly add the rice cereal to the colander while it is hot, and it will become rice shrimp when it falls into the cold water.

3. Add low heat and cook.

4. Drain the boiled cold shrimp and put it in a cool boil, add brown sugar water, and the ice cubes are ready to eat.

Chilled shrimp is produced in Yichang, Hubei, is very common in Yichang, is quite a characteristic snack, smooth and refreshing, soft and sweet, it is best to use Yichang's local limestone ash to make, in recent years, due to the influx of foreign population, population migration is very common, but also let the snack of cold shrimp to other cities, such as Sichuan and Chongqing and other places.

Legend has it that a long time ago, there lived a Peng mother and son by the Yangtze River in Nanjin Pass, Yichang. One winter, when the snow was falling, my elderly mother was sick and wanted to eat a bite of the shrimp by the river. When the son heard this, he braved the cold to come to the river and wanted to catch shrimp for his mother.

When he arrived at the river, he found that the surface of the river had already frozen, and no matter how hard he tried, he couldn't break the ice.

In a hurry, he simply unbuttoned his shirt and lay on the ice to melt the ice with his body. Not long after, he passed out. In the dream, an old man with a white beard said to him:

Didn't you ask for shrimp? I teach you? The young man woke up suddenly, rushed home to make shrimp according to the old man's method, and fed his mother one bite at a time, and his mother miraculously woke up.

Later, the method of making small shrimp spread among the people, and people called it "Peng Guihua Cool Shrimp" or "Filial Piety Shrimp".