Peeling, only a thin layer is removed. The juice under the skin of potatoes is rich in various nutrients, so only a thin layer can be peeled off when peeling. Gently rubbing the potato surface with steel balls can easily remove a thin layer of skin without destroying the "potato meat" inside. New potatoes can be peeled alternately with hot and cold water. Soak potatoes in hot water and then change them into cold water, so it's easy to peel them.
Soak in water immediately after cutting. Potato contains polyphenol oxidase, which will turn brown under the action of oxygen, thus affecting the color of potato. Therefore, in the cooking process, cut potatoes should be put into water in time to prevent oxidation and blackening. When soaking, a little vinegar can be added to the water, which can effectively prevent browning, make the potato taste crisp and refreshing, and reduce the loss of vitamins and minerals in potatoes. Need to be reminded that it is best to cook potatoes immediately after cutting to prevent nutrients from losing to water.
Stew it with a small fire and it will cook easily. Potatoes can only be cooked evenly by simmering. If you cook with a sharp fire, the outer layer will be cooked or even cracked, but the inside is raw. In addition, stewing in a big fire and the soup tumbling constantly will make the potato pieces boil outside, making it easier to paste the pot.
Mashed potatoes are steamed with skin to preserve nutrition. Steamed whole potatoes with skin lose less nutrients, especially vitamin C, which is the most nutritious way to eat. Peeling and steaming will make it easier for water to enter potatoes, so steamed potatoes have too much water and taste bad.