When selecting these special flavor foods, it is very necessary to pair them with raw vegetables and fruits high in vitamins; additionally, from the perspective of balancing meat and vegetables, one should not forget raw vegetables and fruits.
(1) Meat products such as cured meat and sausage were once one of the important means of preservation. In modern cities, they are more often considered a type of flavored food and generally contain small amounts of N-nitroso compounds. As the content is not high, you can discard the broth and fat when consuming them. However, never pan-fry them. High temperatures can promote the synthesis of N-nitroso compounds, increasing the content of carcinogens such as N-nitrosopyrrolidine and dimethylamine. Therefore, it is crucial to avoid consuming pan-fried sausages and cured meat in daily life. It is also best to pair them with some raw, fresh vegetables and fruits during consumption.
(2) Salted fish contains a relatively high amount of N-nitroso compounds. Therefore, it is best to boil or steam it before eating, and the broth should be discarded and not consumed. Some people use sun exposure methods, believing it can remove N-nitroso compounds from the fish's surface, but it does little to destroy carcinogens deep within the fish. Therefore, it is advisable to pay attention to the preliminary cooking treatment and to pair it with some raw, fresh vegetables and fruits.
(3) If salted vegetables have not been treated during the initial processing stage, they may contain a certain amount of N-nitroso compounds. Common methods such as boiling, sun exposure, and washing with hot water can be used to achieve the goal of eliminating carcinogens. Among these, boiling is the better method, but it can affect the flavor of the pickled vegetables. If vitamin C is added in an appropriate amount before pickling, it can also significantly reduce the content of N-nitroso compounds. More importantly: the old brine used for pickling must never be reused repeatedly.
(4) Dried small shrimps and shrimp all contain volatile N-nitroso compounds such as dimethylnitrosamine. Therefore, it is best to boil them before cooking or to expose them directly to sunlight for 3-6 hours to achieve the goal of eliminating and reducing carcinogens.
In summary, when selecting these special flavor foods, it is very necessary to pair them with raw vegetables and fruits high in vitamins; additionally, from the perspective of balancing meat and vegetables, one should not forget raw vegetables and fruits.