How to preserve potatoes
Grasp the key of opacity and keep the freshness of potatoes at all times. The bought potatoes can be kept for 3 months at room temperature, but remember not to see the light, and it is best to put them in an opaque box; Even in the refrigerator, it is easy to germinate and deteriorate because of the light in the refrigerator. Proper preservation can keep the freshness of potatoes, prolong the storage time and make them taste more delicious after cooking.
The suitable storage temperature of potato is 3-5℃ and the relative humidity is about 90%. 4℃ is the most suitable storage temperature for most varieties. At this time, tubers are not easy to germinate or germinate very little, and they are not easy to shrink.
If the temperature is too high, potatoes will sprout or rot; If the temperature is too low, potatoes are easily frostbitten and inedible. Generally, potatoes should be scattered in a cool place for a few days until the skin is dry. Never expose potatoes to the sun, otherwise the skin will turn green and can't be eaten. Finally, potatoes should be packed in ventilation bags and kept in a dry place.
Potatoes should be careful not to eat sweet potatoes, so they cannot be stored with sweet potatoes. Otherwise, either the sweet potato is stiff or the potato is sprouting.
Preservation of potatoes: dry in a cool and ventilated place for 3-5 days, and then store. You can put it in a clean carton with some dry fine soil between each layer of potatoes. Or, put 1 and two green apples among potatoes to help them keep fresh and prevent teething.
Choose good quality potatoes, wash them and dry them. Then, add water to the pot, heat it to about 70%, add salt water (the ratio of water to salt is 10: 1), fully stir and cease fire. Then, put the potatoes in water while they are hot, soak them for 1- 1.5 minutes, and take them out to dry. They can be stored in a dry place for a long time without germination. This method is not suitable for storing potatoes in plastic bags.
Ordinary families should do the following "six taboos" when storing potatoes.
1, avoid water: 7 days before harvesting, stop watering to reduce water content, promote potato skin aging, facilitate early dormancy and reduce diseases.
2, to avoid exposure: some people in order to sun-tan, the result is that cold fruits go bad and moldy or potato skins turn green and can not be eaten. The correct way is to dry it in a cool and ventilated place. Finally, potatoes should be packed in ventilation bags and kept in a dry place.
3, avoid humidity: potatoes are fresh vegetables, humidity is too high, poor ventilation will be moldy. It should be placed in the sand in the corner.
4. Avoid high temperature: if the temperature is too high, potatoes will germinate or rot; if the temperature is too low, potatoes will be easily frostbitten and inedible. Therefore, don't pile potatoes in piles, let them breathe, and pay attention to strict selection before storage to remove sick, rotten, injured, pitted and wet bad potato pieces.
5, avoid mixing: generally other fresh vegetables are easy to mold, potatoes should not be put together with these dishes.
6, avoid sweet potato (sweet potato): potatoes can not be stored with sweet potatoes. Otherwise, either the sweet potato is stiff or the potato is sprouting.
How to prevent the cut potatoes from discoloring?
Cut potatoes are prone to oxidation and discoloration when exposed to air. You can soak the cut potatoes in clear water and take them out when cooking.
Is potato a starch food or a vegetable food?
Potatoes are vegetables, also called "high starch vegetables". Like taro, pumpkin and corn, they are sometimes regarded as staple food. But if you think of it as a vegetable, you need to pay attention to calories.
Rootstock potatoes are often mistaken for the enemy of weight loss, which makes many people always love and hate. Although potatoes are mainly composed of carbohydrates, they are also rich in iron, potassium and vitamins. Even if they are eaten with skin, they can absorb more nutrients. And 90 grams (half a potato) is about 70 calories, which is equivalent to 1/4 bowls of white rice. As long as you eat in moderation and avoid frying cooking, the calories are not as high as most people think.
What is the inedible toxin of potatoes after germination?
Germinated potatoes contain solanine. Generally, normal potatoes contain less solanine, but it will increase greatly after germination. I recommend you to have a look: can sweet potatoes, ginger, garlic and other ingredients be eaten when sprouting? Daren answers for you!
The difference of potatoes
Waxy potatoes:
Starch content is low, there will be a circle of lines in the middle after cutting, and the texture is solid, which is not easy to spread after long-term stewing; If you like the lump taste of potatoes, you can choose waxy potatoes when cooking.
Powdered potato:
Most of them are radial lines after cutting, with high starch content and soft texture, which will melt in soup after long cooking and are often used to increase the consistency of soup. Mashed potatoes made of powdered potatoes don't need much cream and milk, and the entrance is quite fluffy and light. They are also very suitable for making French fries, potato chips and potato cakes. Both frying and baking can obtain a crisp skin and a dense interior.
Understand potato varieties
In many people's impression, potatoes are the staple food of western countries and should be imported food, but in fact, Taiwan Province Province not only has its own potatoes all year round, but also tastes more suitable for Asian cuisine.
Golden potato:
Appearance: yellow skin with spots.
Taste: waxy and soft.
Taste: It has ginseng flavor and high sweetness.
The best cooking method: steaming, making soup and frying, such as Japanese potato stewed ribs.
At present, the best-selling variety, harvested in April, tastes like ginseng, also called "ginseng potato". Because it was planted around 1 1 month, it was hit by the northeast monsoon, and the temperature difference caused the potato to have high sweetness and strong taste, but it was rare in the market because there were few people planting it.
Uncle Nicole bo:
Appearance: fair skin with spots, slightly whiter than Tainongge. ..
Taste: silty.
Taste: not too sweet.
The best cooking method: frying and steaming, such as French fries.
In the traditional market, most potatoes planted in Taiwan Province Province are "big leaves", which is the largest variety in Taiwan Province Province. They belong to powdery potatoes and are suitable for western cooking.
Red skin and yellow meat:
Appearance: red skin and yellow flesh after cutting.
Palate: waxy and hard.
Taste: Moderate sweetness.
The best cooking method: diced or shredded and stir-fried, stir-fried potatoes with purple skin and purple meat and red skin and red meat.
Purple skin and purple meat:
Appearance: purple skin, cut into purple meat.
Palate: waxy and hard.
Palate: Moderate sweetness.
The best cooking method: Dice or shred and stir-fry, stir-fry three-color potatoes with red skin and yellow meat and red skin and red meat.
Red skin and red meat:
Appearance: red skin, red meat when cut.
Palate: waxy and hard.
Palate: Moderate sweetness.
The best cooking method: diced or shredded and stir-fried, and stir-fried potatoes with red skin, yellow meat, purple skin and purple meat.
The advantages of varieties are softer, denser and more fragrant than imported potatoes. Most of them are used to cook curry and soup, and some people who keep healthy will also use them to make fruit and vegetable juices to drink.