Make shrimp and write a composition.

1. The composition about eating shrimp salad passed by a small shop at noon, and a smell came to my face, and the greedy worm in my stomach was suddenly hooked out. Unable to resist the temptation, I rushed into the store in three steps and two steps. Oh, it is delicious duck blood vermicelli soup! In an instant, my steps were tied by invisible chains, and I couldn't walk any further, so I begged my mother to sit down and eat a bowl.

How to make duck blood vermicelli soup? Curious, I quietly came behind the elder sister who cooked the food and observed with my heart. First, the elder sister took out a washed bowl and put it on the table. Then, she fished out a handful of vermicelli from the cauldron with an oversized bamboo colander, put it in the hot water just boiled, and rinsed it for about a minute. Then, she put the scalded vermicelli into a big bowl with a spoon. She skillfully took out a proper amount of duck blood, duck liver and duck intestines, cut them into triangles, put them in a bowl, sprinkled with spices such as coriander and mustard tuber, and finally put a spoonful of spicy oil, a little salt and monosodium glutamate, and a bowl of duck blood vermicelli soup was finished.

Steaming duck blood vermicelli soup is on the table! At this time, I can't wait to turn myself into an ultra-clear camera and deeply remember the delicious bowl in front of me: green coriander floats on the water like a boat with green leaves; Dark red fish of different sizes poked their heads out from under the green leaves as if greeting me; Doby ponds and big stones-avocados are particularly eye-catching; The fans of the big group are crystal clear; There is also a gray-white teasing duck liver canoe, teasing.

2. How to make the real cold shrimp? Shrimp balls are in sugar water, sticky ice slides into the stomach, and coolness suddenly breeds from the bottom of my heart. The taste is sweet and cool, refreshing and exhausting. Shrimp is small, slippery, waxy and refreshing. It can be eaten or drunk in small sips, and it feels different. In my opinion, this cool shrimp is not 100% like a shrimp, but more like a white tadpole jumping. The little tadpole jumping along the mountain spring in Qi Baishi's painting is very enjoyable.

First, wash the rice, soak it in clear water for 30 minutes, grind it into rice slurry and put it into a basin. It doesn't matter if there is no grinding, use a blender instead. Pour the water into the pot, bring it to a boil, slowly pour the rice slurry, and stir it with a spoon while pouring it to prevent the pot from being burnt. After cooking, inject clear water and lime water, and cook on low heat until it is paste. Put the cold boiled water into the basin, slowly add the rice paste into the colander while it is hot, and fall into the cold water to become rice shrimp.

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

Finally, take out the rice shrimp with a colander and put it in a bowl, and add brown sugar water to eat; It's best to add ice to increase the coolness.

In Yichang, cool shrimp is a distinctive snack, smooth and refreshing, soft and waxy and sweet.

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3. How to make cool shrimp is cold in winter, unlike heating in the north; Summer is sultry, unlike the humid air in the south. "

Yes, Yichang borders Jianghan Plain in the east and Sichuan Basin in the west. The terrain is dominated by hills, and it is really unbearable that Leng Xia is hot in winter. However, it is a little comforting to think about it: born in this land, people in other places can't enjoy food in summer.

Refreshing cold shrimp in late spring and early summer, the temperature has just warmed up, and there will be large and small cold shrimp stalls in the streets and alleys of Yichang. In that transparent container, white fish and shrimp are dragged in the middle of clear cold water. People who come to Yichang for the first time will be surprised: what is this? Watching Yichang people eat bowls of delicious food, I can't help eating a bowl. When they drink it in their mouths, they feel cold and slippery, cold to the bottom of their hearts, and then they think of the appropriate name of this snack-shrimp. This lovely little fish and shrimp is actually made of rice.

However, it takes a lot of effort and skill to do it well. Otherwise, you will feel powdery, not tough and have a bad taste when you eat it in your mouth. To make cold shrimp, the materials should be prepared: rice, iron pot and wooden spoon with small holes. Of course, it can also be replaced by colander, but the old people say that without wooden spoon, the taste of cold shrimp will change. So be patient, find a good wooden spoon and cut even a small hole to ensure the original flavor of the shrimp.

When the raw materials are ready, you can start the operation: step one, soak the rice in cold water for one night; Step two, grinding the soaked rice into rice slurry; (It is best to grind by hand) Step 3, boil water in an iron pan; Step 4, scoop up the rice slurry with a wooden spoon with eyes, and the rice slurry drops into the water along the small eyes and instantly solidifies into a small fish and shrimp. Step 5, cool for standby.

The cold shrimp is ready, and it tastes very particular. Be sure to eat sweet, brown sugar water, or white fish and white shrimp swimming in honey water and amber water, which is already very attractive before the entrance. Put a little ice water when drinking. Well, a long drink will cool your heart and drive away the summer heat.

Today, with the proliferation of all kinds of cold drinks, cold fresh shrimp attracts men, women and children with its unique and simple nature, occupying the whole world. Smart Yichang people give full play to their intelligence, so now there are golden yellow fish, indigo shrimp made of corn pulp and buckwheat pulp, floating in crystal clear water. The unique container makes people relaxed and pleasing to the eye, and adds a strange scenery to Yichang.

4. How to make shrimp salad? 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) There are two ways to treat rice, one is to soak it in lime water, and the other is to soak it in clear water. Both methods are suitable for one hour, as long as the rice is twisted in your hand, it will be broken. 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) Before making "cold shrimp", mix the rice slurry evenly. When the pulp is dry, it will be uneven and it will take a long time to cook.

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 especially 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) 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.

5. How to make a real cold shrimp made of raw materials such as raw shrimp powder is not a real "cold shrimp". The real cold shrimp is 7a686964616fe58685aeb931333330363766 made of rice. They are mainly different in taste and have different refreshing and summer-relieving effects after eating.

Drinking a bowl of "cold shrimp" in summer can quench thirst and reduce all seasonal diseases. (Not nonsense) None of the practices of "cold shrimp" published on the Internet is the selfless dedication of insiders.

For the complicated process of making real "cold shrimp", I advise fans to give up, because:) The choice and collocation of "cold shrimp" rice is the most important, and the variety of rice should be accurate (this article only talks about this for fear of teaching disciples to starve to death, but some people just want to eat some rice "cold shrimp" themselves, so I advise you to give up). 2) Treatment of rice There are two ways to treat rice, one is to soak it in lime water, and the other is to soak it in clear water. 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) Before making "cold shrimp", mix the rice slurry evenly. When the pulp is dry, it will be uneven and it will take a long time to cook.

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 especially 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) 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. Some places call "cold shrimp" local characteristics, so their local "cold shrimp" has only been out for a few years, can it be compared with this family for decades?

This is what I put forward. From the appearance, is it also called cool shrimp? "Cold shrimp" is different, and its appearance and taste complement each other. At present, there are few real "cold shrimps" on the market, and they are generally made of raw flour. Because rice "cold shrimp" is difficult to master, it is not easy to learn.

Most of them are just making up the numbers.

6. How to cook shrimp salad? Cooked cold shrimp with rice paste, and leaked into a cold water basin with a colander.

Because the head is big and the tail is as thin as shrimp, it is named. Blended with brown sugar water, it is a good product to quench thirst in summer, sweet and tender, and the entrance is cold.

According to legend, a long time ago, Peng and his mother lived by the Three Gorges. One winter, it snowed heavily. My elderly mother was ill and wanted to have a bite of shrimp by the river.

Hearing this, the son braved the cold and came to the river to catch shrimp for his mother. When he reached the river, he found that the river had already frozen, and no matter how hard he tried, he could not open the ice.

In a hurry, he simply unbuttoned his clothes and lay on the ice to melt the ice with his body. Soon, he fainted.

In the dream, an old man with a white beard said to him, don't you want shrimp? I will teach you ... young people wake up, rush home, cook shrimp in the old man's way and feed it to their mother, who miraculously wakes up. Later, this method of making shrimp spread among the people, and people called it "cold shrimp of Peng Guihua" or "cold shrimp of dutiful son".

This story of begging for shrimp on the ice is very similar to the story of begging for fish on the ice in Twenty-four Filial Pieties. That's probably why it was adapted.

This is another story. Advocating filial piety regardless of age, shrimp has now been integrated into the lives of Sichuanese.

When summer comes, shrimp salad is sold in Yichang, Hubei and many places in Sichuan. People are tired from walking, so it's really enjoyable to have a bowl of cold shrimp. Usually sellers are not stingy and put soup and water on the side of the bowl; With a bowl full in your hand, diners should take a big mouthful of eloquence first so as not to get the soup on themselves. This is also an appreciation of the seller's craftsmanship, and the seller will proudly watch you taste his craftsmanship.

The small white shrimp balls are in the sugar water, and the entrance is slippery and straight into the belly, and the coolness suddenly breeds from the bottom of my heart. The taste is sweet and cool, refreshing and exhausting. Shrimp is small, slippery, waxy and refreshing. It can be eaten or drunk in small sips, and it feels different.

In my opinion, this cool shrimp is not 100% like a shrimp, but more like a white tadpole jumping. The little tadpole jumping along the mountain spring in Qi Baishi's painting is very enjoyable. First, wash the rice, soak it in clear water for 30 minutes, grind it into rice slurry and put it into a basin.

It doesn't matter if there is no grinding, use a blender instead. Pour the water into the pot, bring it to a boil, slowly pour the rice slurry, and stir it with a spoon while pouring it to prevent the pot from being burnt.

After cooking, inject clear water and lime water, and cook on low heat until it is paste. Put the cold boiled water into the basin, slowly add the rice paste into the colander while it is hot, and fall into the cold water to become rice shrimp.

Then, boil the brown sugar into syrup, dilute it with boiling water and let it cool. Finally, take out the rice shrimp with a colander and put it in a bowl, and add brown sugar water to eat; It's best to add ice to increase the coolness.

In Yichang and Sichuan, cold shrimp is a very distinctive snack, smooth and refreshing, soft and waxy and sweet. In Yichang, Hubei, it is a local specialty snack.