When I went to Chengdu before, I saw cold shrimp, did I hear cold shrimp for the first time like me and thought it was real shrimp. Later, I saw that it was not the frog fish in Xiaozi's hometown? The cold shrimp is cooked with a paste and formed by leaking into a basin of cold water with a colander, which is called a rice shrimp because the head and tail resemble shrimp. Served with brown sugar water, rose sauce, sweet and tender, cold in the mouth!
In the Huaibei region, especially in Xuzhou and Jining, it is called "frog fish" or "baby fish" ~ with chili peppers, dried radish, squeezed vegetables, sesame oil, peanut crumbles, with sweet vinegar, a salty and spicy frog fish is ready!
Regarding the source of cold shrimp, it is said that a long time ago, a mother and son lived by the Yichang River. The snow was falling, the elderly mother was sick and wanted to eat a small shrimp by the river, and the son braved the cold to come to the river after listening to it, hoping to catch shrimp for his mother. The river was already frozen, and no matter how hard he tried, he couldn't knock on the ice. In a hurry, he simply lay on the ice and melted the ice with his body, and an old man with a white beard said to him: Don't you want shrimp? I teach you!! Make small shrimp according to the method of the old man, and feed it to the mother one bite at a time. Later, the practice of cold shrimp spread in the folk, and people called it "Filial Piety Cold Shrimp"
The summer heat always makes people want to eat something cold. The cold shrimp is smooth and refreshing, soft and sweet. Definitely a favorite of the whole family. Like to eat sweet, take an appropriate amount of cold shrimp, add crushed ice, pour in the prepared ice cold brown sugar water, add sugar osmanthus flowers, cooked sesame seeds, peanut crushed, start to enjoy!
Pea starch......... 60 g
water......... 150ml
Minced garlic......... 5 g
salt......... 8 g
1, 60g pea starch and 150ml of water mix well and stir well
2: Pour 500ml of water into a small pot, bring to a boil and reduce heat
3: Pour in the pea paste and stir while pouring
4: Stir while pouring, after pouring all in, stir quickly on low heat, stir until transparent and turn off the heat
5: Scoop the batter on top of the colander with a spoon, put a basin underneath, fill it with cold water, and drain the batter in the cool water basin with a steamer.
6. The flour that leaks in the cool water basin becomes like this!
7: Finely chop the garlic, then mix a bowl of juice with soy sauce, balsamic vinegar, salt, chicken essence, sugar, chili oil and sesame oil, and then pour on the cold shrimp and stir well
The cold shrimp are evenly sized, each with a small tail, slippery and soft.
The taste is smooth, cool and delicious, you can try it
You can also add brown sugar water and ice cubes to make it sweet
How can there be less cold shrimp in the summer? After reading it, hurry up and make a whole bowl!
Summer refreshing appetizer snack, simple operation, specialized in treating the heat of the day without appetite
Tips
1. Mung bean starch can be bought in supermarkets, if you can't buy it, you can use other starches instead.
2. The ratio of pea flour to water is 1:7 or 1:8 This recipe is 1:7, 200 grams of pea flour mixed with 400 ml of water, and another 1000 ml of water poured into the pot and heated.
3. When pouring starch paste into the pot, be sure to stir constantly. Otherwise, it is easy to form gnocchi, which affects the taste.
4. The prepared cold shrimp is not suitable for not being stored in the refrigerator for a long time, which will affect the taste.
5. Cold sauce can be made according to your own taste
6. Afraid of batter batter bottom, you can choose to cook with a non-stick pot
7. The prepared cold shrimp can be put into ice water for a period of time before eating, and the taste is more cool
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