Is it still edible if the fried yam is black

If it turns black and burnt, don't eat it, because the nutrients of the iron stick yam are lost. To give you a recipe for stir-fried yam, you can take a look at [Slippery fried yam] Peel the yam and cut it into oblique slices. Add eggs, salt, monosodium glutamate, and cooking wine to the wet starch and mix thoroughly, put the yam tablets in and dip them evenly.

Add water to the pot and heat it, and when the water is bubbling in large quantities, put the prepared yam into the pot to "slide" the outer layer, and then fry it according to your own preferences. This dish regulates qi and nourishes the stomach, replenishes deficiency and anti-aging, and can be eaten often by people with spleen and stomach deficiency and cold, and weak body.

This is the browning of the peeled yam due to the enzyme that causes the color to darken. There are three main conditions for the occurrence of browning: polyphenol substances, polyphenol oxidase, and oxygen.

After the yam is peeled, it is exposed to the air, and the polyphenols in it react with oxygen to produce o-quinones, which are further oxidized and polymerized to form brown pigments and melanin.

This situation is not uncommon in real life, such as apples, eggplants, lotus roots, etc., after peeling, enzyme browning will occur to cause the color to become darker, soak the peeled soil yam in cold water, so that it will not change color if it is isolated from the oxygen in the air. If you eat it, there is no problem, but the color is not good after cooking.

First of all, it is the yam species selected, the yam with purple skin and the yam with brown skin. Yams with purple skin do not change color after peeling, and are still white. If the skin of the yam is brown, it will turn black as soon as the skin is peeled, and it will turn black no matter how much you wash it.

But after cutting, it should be soaked in water to maintain the color, and the powder of the yam noodles can be removed, and the taste is more refreshing.

Cutting yams with a metal knife will have an oxidation effect, which can cause the yam to turn black, so it is best to use a bamboo knife or plastic knife when cutting yams. You can also soak the chopped yam in cold water with vinegar or in lemonade, and then remove the decanter water while cooking, so that the yam will not turn black even if you don't eat it right away.

Before stir-frying the yam, put it in water and cook it for five minutes, take it out to shower, peel and slice it or fry it in strips or dices, etc.

After cutting the yam, immediately pass it through boiling water, and put some white vinegar in it, so that it will not turn black.

Yam can be eaten raw.

Yam is a taro food that can be eaten raw, and it is more nutritious than cooked food, and it can play a better health effect. Some ** say that raw yam contains toxins and will be poisoned if eaten raw, which is purely out of nothing and distorts the facts. After consulting a lot of sources, there is no such statement at all.

Although the main nutrient of yam is starch, some of it can be converted into dextrin, the decomposition product of starch, which can help digestion, so yam is a taro food that can be eaten raw.

In addition, yam contains a variety of digestive enzymes such as starch saccharase, amylase, etc. In particular, it contains 3 times the amount of starch saccharification enzyme, which is 3 times the content of radish, and when eaten when the stomach is bloated, it has the effect of promoting digestion and can remove uncomfortable symptoms. However, heating causes a decrease in the activity of these enzymes, resulting in nutrient loss.

Therefore, yams can not only be eaten raw, but also eaten raw is more beneficial to health. In addition, chopping yam is easier to digest and absorb the nutrients than cutting it into slices and shreds.

Is yam poisonous.

It is not toxic, and it is a great tonic diet in traditional Chinese medicine, but some people will be allergic to mucus when scraping, causing itching. Solution: Avoid mucus on the back of your hands, and wash your hands carefully with soap immediately after scraping.

You can eat it, the blackening is because the yam is oxidized, you can blanch it before frying, or soak it in water to avoid this phenomenon, the following is the method:

Ingredients: 100g yam, more than a dozen autumn fungus, a shallot, an appropriate amount of garlic, an appropriate amount of lean meat, an appropriate amount of salt, and an appropriate amount of water.

Production steps: 1. Soak the fungus, cut the lean meat into thin slices, and slice the yam to laugh and sing the skin.

2. Boil water, yam slices in a pot and bring to a boil.

3. Boil the water, add the fungus and cook for a minute or two, remove and drain.

4. Put a little oil and garlic in the pot, stir-fry the meat slices to change color.

5. Add fungus yam and stir-fry.

6. Add salt to taste, stir-fry over high heat, add some water appropriately, add some chicken essence before cooking, and turn off the heat.

7. Sprinkle some chopped green onions on a plate.

Avoid oxidation. In this way, the surface of the yam will not be oxidized, and it will not be blackened, and it will look whiter, and it will feel better in the mouth. It also does not change color.

Yam has the effect of nourishing and strengthening, aiding digestion, absorbing sweat and stopping diarrhea, and is mainly used to treat chronic enteritis of spleen deficiency diarrhea, lung deficiency cough, diabetes and thirst, short frequency of urination, spermatozoa, women's belt and indigestion. Yam is the most suitable combination with Ganoderma lucidum, which has the effect of preventing and treating diabetes, and has great prospects for development in the food industry and processing industry.

Yam, as a medicinal and edible Chinese medicinal material, is affected by regional climatic characteristics, geological characteristics, growth habits and other factors, and has different characteristics of origin. The main producing areas of yam are Bo'ai, Wuzhi, Wenxian and other places in Henan, Shanxi, Shaanxi, Shandong, Hebei, Zhejiang, Hunan, Sichuan, Yunnan, Guizhou, Guangxi and other places. Guangxi, Hebei, Henan and other places constitute the main yam cultivation areas in China.

After the yam is processed, soak it in water to prevent oxidation, and you can put a little white vinegar when frying it to keep the yam from black. Here's how:

Ingredients: 10g fungus, 1 carrot, half a yam grilled green, appropriate amount of green onions, 3 4 tablespoons of salt, 1 4 tablespoons of white vinegar.

Production steps: 1. Wash and peel the yam, be careful not to put the mucus everywhere, the body will be very itchy when it touches the mucus.

2. Cut the yam into diamond-shaped slices and cut thin slices on one side, so that the yam can be stabilized by the incision for low discharge lead.

3. After cutting, put it in water to prevent oxidation.

4. Peel the carrot and cut it into diamond-shaped slices.

5. The fungus is soaked in warm water.

6. Put oil in a pan and stir-fry the carrots.

7. When the carrots are slightly soft, add the drained yam slices and shredded green onions. Add a little water to soak the yam, stir-fry evenly, add the soaked fungus, stir-fry for a while, add salt to taste, spray a little white vinegar before the pot to increase the fragrance, and also keep the yam color fresh and tender.

8. The finished product is scattered.