Shrimp

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shrimp in bags, pastries, this is my favorite brand, 250g in total (sichuan, chongqing markets also sell bulk and merchants say matchmaking). although matching and production methods are written on the bag, they are not fully applicable to the various cooking tools. for some high-heat-type hot cooks, water ratios change over time. and it doesn't say how sugar is made. in my personal experience, it's the old-fashioned way in which old people use frying pans, which are better for bakeries, shrimps, and taste better. it's not very good for the pans, either. i'm talking about making and matching iron and sugar。

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Red sugar 200 grams。

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Crude sugar (also known as yellow sugar and glucose) 150 g (to be crushed in large pieces)。

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Half a litre of water is added to the fire to melt。

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AT THE SAME TIME, SUGAR IS BOILED AND A 1L (LITRE) WATER COVER IS ADDED TO THE POT AND PREPARED TO BOIL. PREPARING TO COOL THE BAKERY STEPS WHILE THE WATER IS BOILING。

6

there's not a lot of people at home to make sure they're fresh. half a bag of shrimp, which is made of cold cake, is used as a lecture, and the full bag is divided into half a bag, which is the ratio. i weigh 125 g cold pastry。

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measurement of clean water 300 ml。

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the measured 300 ml of fresh water was combined with a measured amount of cold pastry pastry into cold pastry。

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To boil, red sugar and ice sugar melt。

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It's about 20 or 20 minutes before the heat comes in. Waiting for sugar water with almost no heat, half-litre ice or ice water to be even. (It may also be possible to add a liter of water to boil directly, and then to put ice in the fridge, bearing in mind that it is only ice, not ice, or slag)。

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The water used to keep the shrimp cold is almost boiling。

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When you add cold-cream shrimp, you do it again in the basin, and you do it evenly into boiling water (not just one down, then it explains why not)。

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Turning into fire and pouring into boiling water, the cold-cooked shrimp slurry becomes instantaneous, transparent and solid, with a quick mix with a pot shovel. Smuggle for about a minute, preferably in the shape of a pan to flatten a pot to paint a mosquito ring。

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At this point, the water is fully integrated with semi-solids, then the fire is altered, and the mixing method is the same, and it has been broken for half a minute, at which point it appears to be delicate。

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Change the fire. Same way. Half a minute or so。

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Ultimately, this undisturbed gel mass is sufficient。

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The pre-positioning of crayfish leaks, leaks caliber in about half a centimetre, and a special crayfish leak on the Internet (the bottom line of iron steam I use, the calibration meets the size, and if you want to know what iron and wood steam is, look at my recipes, veal or rice wine, which will be useful this year)。

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We'll have ice water in the middle of the day。

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Pour the shrimp shrimp into the spoon, which goes on with a pot of ice water. If it is easy to move from a hole, it flows at the same time as the slurry of the cold, which shakes around the right and the right, it drops automatically from the other side of the hole and changes from ice water to rice. (If circulation is not smooth, the puddle can be squeezed out of the hole by pressing pressure)。

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The effect is as shown。

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The pots and tools should be washed while they are hot, otherwise it will be harder to wash after cooling。

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When you eat, get ice cream。

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When used, the appropriate size of the job is taken out, with between one third and two thirds of the shrimp. (It is also possible to use a small bowl, or two bowls, which are commonly used in cuddles, and see if I can see my recipe for white, with sanded or orange rice, for use and introduction)。

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The right red sugar can be used either directly or with a spoon. (Too sweet, with proper count of clean or iced water, or with a little sugar, with reference to my recipe.)。

LIKE COLD SHRIMP AND COLD CAKE, BOIL FIRST AND THEN BOIL IN BOILING WATER. THE MAIN INGREDIENT OF THE CRAYFISH CAKE IS RICE POWDER, WHICH IMMEDIATELY BECOMES FROZEN IN THE FORM OF BOILING WATER. 2. A PRIOR SLURRY CAN MAKE IT MORE EVENLY INTEGRATED AND LESS LIKELY TO BECOME DRY POWDERED WITH PASTRY (A SITUATION THAT OCCURS WHEN MOST OF THE MILK POWDER IS TRANSFERRED WITH HOT WATER). THE SAME REASON IS WHY THE RING POURS COLD PASTRY INTO BOILING WATER. 3. IT IS NOT TOO LONG TO BOIL WITH AN IRON-COOKED PAN, BUT IT IS ONLY TWO OR THREE MINUTES TO BOIL UP TO THE POINT OF TURNING INTO A RICE PASTE. THIS SUGGESTS THAT THE APPROACH TO SHRIMP IS SLIGHTLY DIFFERENT AND LESS LENGTHY. 4. THE ROLE OF RED SUGAR WATER FORMULATIONS, RED SUGAR, IS TO PROVIDE THE ORIGINAL TASTE OF COLD CAKE AND SWEETNESS, THE TASTE OF TOMIUM AND DESALIN, ICE SUGAR, AND THE PROVISION OF A SOFTER AND SOFTER TASTE, SO THAT THE RED SUGAR DOES NOT GLITTER, THALLIUM, A LITTLE SOURGE, SO THAT THE SWEET TASTE DOES NOT GLITTER AND ACNE, AND SO DOES THE GAS. SHRIMPS CANNOT BE BUBBLED IN THE WATER FOR MORE THAN TWO DAYS, OTHERWISE THE CAKES WILL BECOME NON-BALLED, THEY WILL BECOME FRAGILE, THEY WILL AFFECT THE TASTE AND THEY WILL ALSO BE SUSCEPTIBLE TO DETERIORATION. 6. REFRIGERATORS ARE KEPT TOO FAST TO CHANGE QUALITY AND WILL BE EATEN IN TWO DAYS, WITH POOR MOUTH PROTECTION. 7. I HAVE INCREASED THE AMOUNT OF WATER DUE TO THE FACT THAT LESS WATER IS MADE FROM THE COLD-CREAM SHRIMP WRAPPING BELT, WHICH MAKES THE COLD SHRIMP NOT FEEL TOO GOOD。