EAT POTATOSE IS ALSO A TABOO
EAT POTATOSE IS ALSO A TABOO
1, eat potatoes to peel to eat, there are buds of the eye must be dug to go. To avoid poisoning.
2, cut potatoes and filaments or tablets can not be a long soak, soak for too long will cause loss of water-soluble vitamins and other nutrients.
3, buy potatoes do not buy the color of the skin green and germinated potatoes, so as to avoid solanine poisoning.
4, fast-food in the mashed potatoes, French fries, the process of being oxidized, destroyed a lot of vitamin C, so that nutrients greatly reduced. Eat French fries, easy to increase the intake of fat, and French fries of oil heated repeatedly, resulting in polymers, easy to cause cancer.
Potato cooking five tips
The new potatoes are stewed and the old potatoes are fried. Fresh potatoes taste delicate and smooth, easy to cook. Because of its water, more sugar, glue better, in the water can still maintain the massive, taste up very face, so suitable for soup, stewed vegetables, etc .; and the old potatoes compared to the new potatoes, not in nutrition Very different, but reduced moisture, crisp taste, after the pot does not occur as easy to stick the new potatoes, easy to paste the phenomenon, suitable for cooking fried.
Peel, just remove the thin layer. Potato skin below the juice rich in a variety of nutrients, so peeling when only a thin layer can be cut. Lightly rubbing potatoes with a steel ball surface, it is easy to remove the thin layer of skin, and will not damage the inside of the "potato meat." New potatoes can be hot and cold water alternately peeled, the potatoes soaked in hot water, and then changed to cold water, so it can be easily peeled.
Cut immediately finished in the water. Potatoes contain polyphenol oxidase, oxygen will occur under the effect of browning, thus affecting the potato color. Therefore, in the cooking process, cut potatoes should be promptly placed in the water, to prevent oxidation black. In soaking, you can add a little vinegar in the water, one can effectively prevent browning, and secondly make potato crisp crisp taste, not sticky paste, three to reduce the loss of vitamins and minerals in potatoes and so on. Need to be reminded that the best cut immediately after the potatoes cooked, to prevent the loss of nutrients to the water.
Small fire stew easily cooked. Potatoes with slow fire stew, in order to even Shulan, if the emergency fire to cook, will make the outer Shulan even cracking, which is raw. Another big fire stew, soup will continue to roll out potatoes outside Zhulan more easily paste pot.
Mashed potatoes with preserved skin nutrition. The whole potato with skin loss of nutrition even less, especially vitamin C to retain more, is the most nutritious eat. Peel steam will make it easier for water to enter the potatoes, so steamed potatoes out of too much water, taste bad. In addition, the best time to do mashed potatoes with the skin after the whole steamed, and then peeled made of mud.
1, eat potatoes to peel to eat, there are buds of the eye must be dug to go. To avoid poisoning.
2, cut potatoes and filaments or tablets can not be a long soak, soak for too long will cause loss of water-soluble vitamins and other nutrients.
3, buy potatoes do not buy the color of the skin green and germinated potatoes, so as to avoid solanine poisoning.
4, fast-food in the mashed potatoes, French fries, the process of being oxidized, destroyed a lot of vitamin C, so that nutrients greatly reduced. Eat French fries, easy to increase the intake of fat, and French fries of oil heated repeatedly, resulting in polymers, easy to cause cancer.
Potato cooking five tips
The new potatoes are stewed and the old potatoes are fried. Fresh potatoes taste delicate and smooth, easy to cook. Because of its water, more sugar, glue better, in the water can still maintain the massive, taste up very face, so suitable for soup, stewed vegetables, etc .; and the old potatoes compared to the new potatoes, not in nutrition Very different, but reduced moisture, crisp taste, after the pot does not occur as easy to stick the new potatoes, easy to paste the phenomenon, suitable for cooking fried.
Peel, just remove the thin layer. Potato skin below the juice rich in a variety of nutrients, so peeling when only a thin layer can be cut. Lightly rubbing potatoes with a steel ball surface, it is easy to remove the thin layer of skin, and will not damage the inside of the "potato meat." New potatoes can be hot and cold water alternately peeled, the potatoes soaked in hot water, and then changed to cold water, so it can be easily peeled.
Cut immediately finished in the water. Potatoes contain polyphenol oxidase, oxygen will occur under the effect of browning, thus affecting the potato color. Therefore, in the cooking process, cut potatoes should be promptly placed in the water, to prevent oxidation black. In soaking, you can add a little vinegar in the water, one can effectively prevent browning, and secondly make potato crisp crisp taste, not sticky paste, three to reduce the loss of vitamins and minerals in potatoes and so on. Need to be reminded that the best cut immediately after the potatoes cooked, to prevent the loss of nutrients to the water.
Small fire stew easily cooked. Potatoes with slow fire stew, in order to even Shulan, if the emergency fire to cook, will make the outer Shulan even cracking, which is raw. Another big fire stew, soup will continue to roll out potatoes outside Zhulan more easily paste pot.
Mashed potatoes with preserved skin nutrition. The whole potato with skin loss of nutrition even less, especially vitamin C to retain more, is the most nutritious eat. Peel steam will make it easier for water to enter the potatoes, so steamed potatoes out of too much water, taste bad. In addition, the best time to do mashed potatoes with the skin after the whole steamed, and then peeled made of mud.
