Cold shrimp made of raw materials such as raw flour can't be regarded as a real "cold shrimp". The real cold shrimp is made of rice, mainly because the taste is different, and the effect of refreshing after eating is also different. Drinking a bowl of "cold shrimp" in summer can quench thirst and reduce all seasonal diseases. Selection and collocation of rice
2) Treatment of rice
There are two ways to treat rice, one is to soak it in lime water, the other is to soak it in clear water, and both methods are suitable for one hour. As long as the rice is twisted in your hand, it will break. Never soak for a long time. If it is soaked with lime water, the lime should be first-class lime, and the ratio of dry lime to rice is 1- 1.5/ 100, so that the rice is light yellow. After soaking, lime should be removed. The soaking time in clear water is the same as above, but the "cold shrimp" should be pulped like tofu when it is placed in the pot. The pulp is clarified by dissolving primary lime in water, and only clarified lime water is used. The next step is grinding, but the finer the rice, the smoother the "cold shrimp" made by the finer the rice.
3) Make "cold shrimp"
Before making "cold shrimp", mix the rice slurry well. When the pulp is dry, it will be pitted and boiled for a long time. After the rice slurry is mixed, boil the water, and the ratio of rice to water is 1/4.5-5. The appearance and taste of "cold shrimp" made without water are not good, and the "cold shrimp" with more water is not strong. It is particularly important to note that the speed of pouring rice should be fast, and the rice "cold shrimp" should never be poured slowly. At the same time, it is necessary to control the heat. The difference between cooked and immature shrimp paste is that the rice paste is cooked only when it bubbles evenly. Put a pot of clean water on it, and then use a sieve to leak the slurry. The size of the sieve hole is 6 mm.
In the whole operation process of "cold shrimp", we must pay attention to oil pollution and hygiene, otherwise it will defile the whiteness and appearance of "cold shrimp"
4) Is Cold Shrimp a success?
The success of "cold shrimp" depends on three items (rice, lime, water and fire). As long as one process fails, it is equal to the whole failure. The key to good food is that each of the last few processes is just right, otherwise the best thing will be worse than shit. The success of "Cool Shrimp" can be judged by its appearance. First, the appearance, head and tail are unified and cannot be broken. The head and tail are uneven because the rice paste is dry and thin, with too much or too little lime. Second, the surface of "cold shrimp" should be shiny and slightly light green. Remember not to add oil or pigment. Third, the soup should be clear but not turbid, and the taste should be delicate, soft and thick.