The strength of the prepared cold shrimp is related to the amount of water. As long as the amount of water is appropriate, the prepared cold shrimp will be very thick. The specific method is as follows:

Ingredients: half a bag of cool shrimp powder or cool cake powder (125g), see the production details for water, and appropriate amount of brown sugar water.

1. Prepare half a bag (125g) of shrimp powder or cake powder first.

2. Add warm water twice as much as the powder (250g), stir evenly into paste, and let it stand for 20-30 minutes.

3. Put 900g of clean water into a hot pot, and bring the water to a large fire.

4. After the water is boiled, pour half of it into the paste left standing in step 2, while stirring.

5. Pour the paste into the remaining half of the boiling water, and stir while heating (turn on a small fire).

6. When the paste is getting thicker and thicker, generally after 4-5 minutes, it is thoroughly cooked and then the fire can be turned off.

7. Put the colander above the basin with one hand, and slowly pour the cooked paste into the colander with the other hand, and press it with the spoon to help the paste fall into the cold boiled water in the basin.

8. Then put the container soaked with millet and shrimp in step 7 in the refrigerator for 2 hours.

9. When eating, remove the shrimps and add brown sugar water to cool off the heat.