Salted shrimp means that in the process of cooking shrimp, the shrimp is soaked in salt water for a period of time, so as to discharge the peculiar smell, reduce the fishy smell and increase the umami taste, and then the next step is processed. In fact, this practice is not limited to shrimp, and similar practices are often used when cooking other ingredients.

The main purpose of using salted shrimp is to remove the fishy smell and peculiar smell of shrimp and make it more delicious. In the process of adding salt water, the salt permeates into the shrimp, destroying the cell membrane structure on the surface of the shrimp shell, making it easier for the water inside and outside the shrimp to exchange, thus better removing the odor. In addition, salt water can also increase the toughness of shrimp and prevent shrimp meat from becoming withered and not refreshing during cooking.

Salted shrimp water refers to the outflow of shrimp juice produced after salted shrimp is placed for a period of time. This shrimp juice is full of delicious shrimp and can be used as a seasoning for soup pots, risotto and other dishes. At the same time, the salty shrimp water also represents that after a certain period of pickling, the salty shrimp has reached a good taste. Therefore, when cooking dishes, the umami flavor extracted from salted shrimp water can enrich the taste of dishes and improve the quality of food.