Soaking dried shrimp three times before cooking can remove carcinogens.

Dried shrimp are rich in protein and minerals, especially calcium, earning them the nickname "calcium warehouse". According to traditional Chinese medicine literature, dried shrimp also have the effects of stimulating the appetite and resolving phlegm. In the early summer when the sun grows increasingly harsh, they are one of the best side dishes.

There are many ways to eat dried shrimp. Take a small handful, add some sesame oil and chopped scallions, and then add some seaweed. Pour in boiling water, and a bowl of delicious, fragrant, and visually appealing soup is ready. Home-cooked dishes like dried shrimp tofu, dried shrimp with chives, dried shrimp with small green onions, and dried shrimp radish soup are all delicious delicacies. Using them to make wontons not only adds a layer of umami but is also highly nutritious.

Dried Shrimp and Winter Melon Soup

However, although dried shrimp are good, there are many precautions to take when eating them. Dried shrimp and dried small shrimp contain volatile N-nitroso compounds such as dimethylnitrosamine, which can lead to an intake of excessive carcinogens. To maximize the benefits and avoid the harm, the specific method is to soak them in water multiple times, followed by a quick blanch. Alternatively, you can also achieve the goal of reducing carcinogens by directly sun-drying them for 3-6 hours. Soaking in water is the quickest and most effective method. People remember to soak dried small shrimp, but often forget this step when eating dried shrimp. If using cold water, you need to change the water 3-5 times; if using warm water, two or three changes are enough. After soaking, a small skimmer can be used to easily scoop them up.

Soaking dried shrimp in water first not only ensures food safety but also removes excess salt and any fine sand that might be present. Moreover, this can eliminate some of the unpleasant odors of the dried shrimp itself, such as the pungent smell of ammonia, making the dishes fresh and not fishy. It should be noted that the soaking time for dried shrimp should not exceed 20 minutes. Dried shrimp are small with thin shells; if soaked for too long, many water-soluble nutrients will also leach out and be lost.