Chilled Shrimp (the Characteristic Cold Drink of Sichuan and Chongqing, The Sister Flower of Cold Cake) is A Good Product for Summer Heat Relief

Chilled Shrimp (the Characteristic Cold Drink of Sichuan and Chongqing, The Sister Flower of Cold Cake) is A Good Product for Summer Heat Relief

1. Bagged cold prawns, cold cake powder, this is my favorite brand, the total amount is 250g (some vegetable markets in Sichuan and Chongqing also sell them in bulk, merchants will say blending). Although the proportion and production method are written on the bag, it is not completely suitable for all kinds of kitchen utensils. For some high heat transfer type quick-heating kitchenware, the water ratio and time will be changed. And it didn't say how to make sugar water. According to my personal experience, it is still the old people's old way to use a wok. The iron pan is more suitable for making cold cakes and cold shrimps, which taste better. Frying pans and soup pots and steaming pots are not very suitable. I mainly talk about the production and proportioning of woks (woks), as well as the production of sugar water.

2. 200 grams of brown sugar.

3. 150 grams of crude rock sugar (also known as yellow rock sugar, earth rock sugar) (it needs to be broken if it is too big).

4. Add half a liter of water to high heat and cook until the sugar melts.

5. While boiling the sugar water, add 1L (liter) of water to the pot and cover it, ready to boil. While waiting for the water to boil, prepare for the step of cooling the cake slurry.

6. There are not many people at home this time, to ensure the freshness of the food, there will be no leftovers. Just take half a bag of cold shrimp and cold cake powder as an explanation, the whole bag is in the half bag proportion, and the same proportion is enough. I weighed 125g jelly powder.

7. Measure 300ml of clean water.

8. Mix the measured 300ml of water with the weighed cold cake powder to make a cold cake paste.

9. When boiling, the brown sugar and rock sugar melt.

10. Add 20 or 30 Chinese wolfberries while the heat is high, and blanch them for about 10 to 20 minutes. Wait until there is almost no heat in the sugar water, add half a liter of ice cubes or ice water, and mix thoroughly. (It can also be boiled with one liter of water, just like boiling sugar water in a cold cake in a recipe, and then chilled in the refrigerator. Remember to only ice it, not into ice cubes or icing residue).

11. At this time, the water used to boil the shrimp is almost just boiling.

12. When adding the cold cake and shrimp paste, mix thoroughly in a basin again, and pour it into boiling water evenly in a circular motion (don't just pour it in one place, the reason why it can't be explained later).

13. Change to medium heat and pour the cold cake and shrimp paste into boiling water. It will instantly turn milky white into a transparent semi-solid. Stir it quickly with a spatula. Stir continuously for about one minute, preferably with a spatula and a fresco in the shape of a mosquito coil.

14. At this time, the water and the semi-solid are completely fused, and then change the high fire, the same stirring method, keep stirring for half a minute, this time it looks more delicate.

15. Change the heat to a low heat, and in the same way, stir for about half to one minute.

16. The final result is this kind of colloidal mass without unscrambled.

17. Prepare cold shrimp colander in advance. The hole diameter is about half a centimeter. There are special cold shrimp colanders on the Internet. , Please see my recipe, steamed rice or rice wine, useful and introduced this year).

18. When the cold shrimp paste is boiled, prepare ice water in the middle.

19. Pour the cold shrimp paste into a colander, and use a basin filled with ice water under the colander. If it is easy to circulate through the hole, just shake the cold shrimp paste from side to side while the cold shrimp paste circulates. The cold cake paste will automatically drip from the other side of the hole and become tadpole-like shrimp when it meets ice water. (If the circulation is not very smooth, use a spatula to press and squeeze out from the hole).

20. The effect is shown in the figure.

21. Pots and tools should be washed while they are hot, otherwise it will be more difficult to wash after cooling down.

22. When serving, prepare iced brown sugar water.

23. When using, take out a suitable size rice bowl and fill one-third to two-thirds of the cold shrimp. (You can also use a small buckle bowl or two bowls. This kind of bowl is commonly used in buckle dishes. For details, please see my recipes for cooking white, sanded meat or orange-flavored glutinous rice, which are used and introduced).

24. Add suitable brown sugar water and drink it directly or with a spoon. (If it's too sweet, add some water or ice water. If it's not sweet, add some fructose. For practice, please refer to my recipe fructose).

Tips:

1. Boiled cold shrimp is the same as cold cake, you need to mix the pulp first, then pour it into boiling water and cook. The main ingredient of the cold shrimp jelly powder is rice noodles, which will instantly become a jelly paste when exposed to boiling water.
2. Adjust the pulp first to make the fusion more uniform, and it is not easy to become a dry powder state of the outer cake wrapper (this situation will occur when most of the milk powder is adjusted with hot water). Pour the cold cake paste into boiling water in a circle for the same reason.
3. The cooking time should not be too long in an iron wok. It only takes about two to three minutes to cook until it becomes a beige rice paste. This shows that the cold shrimp method mentioned in the single method is slightly different, and it does not take so long.
4. The role of brown sugar water ingredients. Brown sugar provides the original flavor and sweetness of cold cakes, sets off the flavor of rice and light alkali. Rock sugar provides seasoning and softness, so that the taste of brown sugar will not be abrupt. Chinese wolfberry has a slightly sour taste. The sweetness is not obtrusive and greasy, and invigorating.
5. The cold shrimp should not be soaked in water for more than two days, otherwise the cold cake will become non-bouncy, become brittle and evacuated, affect the taste, and easily deteriorate.
6. Keep it in the refrigerator to prevent it from going bad too quickly, and eat it within two days to prevent the taste from getting bad.
7. The cold prawn package with cold cakes uses less water to make cold prawns, which results in the taste of cold prawns not being tender enough, so mine has increased the water volume, as long as the water volume ratio does not exceed the water volume ratio of the cold cake method.