Why do you put some vinegar in the potatoes when you fry them?

Updated on delicacies 2024-03-17
25 answers
  1. Anonymous users2024-02-06

    It is the starch in the potatoes that reacts with the vinegar.

    Vinegar is an acid that ionizes to produce yin and yang examples. ch3cooh = ch3cooh- +h+

    Anions and cations promote the breakdown of starch in potatoes. -c6h10o5]-n + n h2o = n c6h12o6

    The main substance in potatoes that causes them not to be "brittle" is starch. After the starch is decomposed, the main components of potatoes are cellulose and some other hard and brittle substances.

  2. Anonymous users2024-02-05

    Starch and vinegar have a chemical reaction.

  3. Anonymous users2024-02-04

    Yes, yes, if you don't believe it, you can try it, practice is the only criterion for testing the truth!

  4. Anonymous users2024-02-03

    Because the starch in potatoes reacts with vinegar.

    The main substance in potatoes that causes them not to be "brittle" is starch. After the starch is decomposed, the main components of potatoes are cellulose and some other relatively hard and brittle substances, and the starch in the potatoes will react with vinegar, vinegar is a kind of acid, ionization produces anion and cation and anion ions promote the decomposition of starch in potatoes, so put some vinegar when frying potatoes, and the potatoes will become crispy.

    And potatoes are often due to improper storage, germination or part of the black-green, the solanine in it increases a lot, and the cooking process can not destroy the solanine, a very small amount of solanine has no obvious harm to the human body, but if you eat 200 mg (about half a tael of potatoes) at a time, after 15 minutes to 3 hours can be sick.

    The use of solanine has the characteristics of weak alkaline, add an appropriate amount of rice vinegar when cooking potatoes, and use the acidic effect of vinegar to decompose solanine, which can play a detoxifying role, so copying shredded potatoes and putting vinegar can not only make potatoes more crispy, but also make shredded potatoes safer to eat.

  5. Anonymous users2024-02-02

    When a large amount of starch and other substances in potatoes encounter acetic acid, and at a certain temperature, the starch and other substances in the shredded potatoes react with acetic acid to make them brittle and hard, so adding vinegar to the shredded potatoes is not easy to fry.

    Potato (scientific name: solanum tuberosum), a perennial herb of the Solanaceae family, is the third most important food crop in the world, after wheat and corn. Potatoes are also known as ground eggs, potatoes, potato, etc., and are the tubers of Solanaceae plants.

    Together with wheat, corn, rice, and sorghum, it has become the world's top five crops.

    Potatoes are native to the Andes Mountains of South America and can be cultivated in southern Peru from about 8000 to 5000 BC.

  6. Anonymous users2024-02-01

    Vinegar can be used for raw materials that need to be fishy and greasy, such as cooking aquatic products or belly, intestines, heart, etc., which can eliminate fishy odor and odor, and is sticky to some annual salaries.

    Raw materials with a strong fishy smell can also be impregnated with vinegar in advance;

  7. Anonymous users2024-01-31

    It has to do with vinegar and the chemical composition of potatoes.

  8. Anonymous users2024-01-30

    Cook some vinegar before leaving the pot, and it will not affect the taste.

  9. Anonymous users2024-01-29

    Isn't it? When you add vinegar to stew meat, the meat is easy to rot.

  10. Anonymous users2024-01-28

    Normal potatoes contain a small amount of solanine, which does not cause harm to people.

    However, when the potatoes sprout or partially turn black-green due to improper storage, the solanine in them increases greatly, and the solanine cannot be destroyed during the cooking process, and poisoning may occur after eating. Therefore, potatoes with raw sprouts and black-green skin should not be eaten. Even if you eat potatoes with few sprouts, you should dig out the sprout eyes thoroughly and peel off the skin around the sprout eyes.

    Because solanine is easy to decompose when exposed to vinegar, adding some vinegar when frying potatoes can accelerate the decomposition of solanine.

  11. Anonymous users2024-01-27

    When sautéing shredded potatoes, do you put vinegar first or vinegar later? Most people get it wrong, no wonder the potatoes are not brittle and sticky to the pan.

  12. Anonymous users2024-01-26

    Normal potatoes contain solanine (people can cause poisoning if they eat solanine grams), but it does not cause harm, because solanine is easy to decompose when exposed to vinegar, so adding some vinegar when cooking can accelerate the decomposition of solanine. In addition, when frying potatoes with a little vinegar, it will taste crispy and the taste will be better.

  13. Anonymous users2024-01-25

    Because the fried potatoes are fried with a little vinegar, they can not be fried softly and keep the potatoes crisp. But putting too much will backfire!

  14. Anonymous users2024-01-24

    Only the hot and sour shredded potatoes need to be put vinegar, and the rest is poured without vinegar.

  15. Anonymous users2024-01-23

    It can avoid burning, and it can also break down the toxins in the potatoes.

  16. Anonymous users2024-01-22

    Because the starch content of potatoes is relatively high, and the starch granules will swell in hot water, and some of the starch will be dissolved in the water, and the other part will be suspended in the water to form a gelatinous starch paste, so when the shredded potatoes are fried, the stir-fry time will be too long to fry into mashed potatoes. The reason why vinegar will make the fried shredded potatoes appear crispy when stir-frying shredded potatoes is because starch is a polysaccharide, which undergoes a hydrolysis reaction under acidic conditions and heated, and hydrolyzes into maltose and glucose that can be absorbed, so that a gelatinous paste is not formed. The specific principle can be found in "Starch hydrolysis".

  17. Anonymous users2024-01-21

    In order not to let the fried potatoes not come to the dough! Stir-fried out crispy and delicious!

  18. Anonymous users2024-01-20

    It can make the potatoes taste crunchy.

  19. Anonymous users2024-01-19

    Because the name of this dish is hot and sour potatoes, can it be sour without vinegar?

    It is also more delicious with vinegar.

  20. Anonymous users2024-01-18

    This is a method that has been passed down from generation to generation.

  21. Anonymous users2024-01-17

    According to personal preference, you can also do without vinegar.

  22. Anonymous users2024-01-16

    You can make the potatoes crispy!!

  23. Anonymous users2024-01-15

    Potatoes contain a weakly basic biological base, solanine, which has the effect of anesthetizing the central nervous system and lysing red blood cells. A very small amount of solanine is not obviously harmful to the human body, but if you eat 200 mg (about half a tael of potatoes) at a time, you can get sick after 15 minutes to 3 hours.

    How to prevent solanine poisoning? After peeling the potatoes, cut them into small pieces and soak them in cold water for more than half an hour to dissolve the residual solanine in the water; Using the weak alkaline characteristics of solanine, adding an appropriate amount of rice vinegar when cooking potatoes can use the acidic effect of vinegar to decompose solanine, which can play a detoxifying role. The sour and spicy shredded potatoes and vinegared shredded potatoes that people often eat are not only delicious, but also better in safety.

    Potatoes can be stored in a cool place at about 5 degrees Celsius, never exposed to the sun, and there is no need to put them in the refrigerator, the temperature is too high will cause the potatoes to sprout or rot, and the temperature is too low for potatoes to be frostbitten and cannot be eaten.

    It should be noted that if there is a numbness and astringency in the mouth when eating potatoes, it indicates that the potatoes also contain more solanine, and they should be stopped immediately to prevent poisoning. Lin Lin.

  24. Anonymous users2024-01-14

    It is best to sauté potatoes with vinegar as soon as the potatoes are in the pan.

    1. Stir-fried potatoes with vinegar have many benefits, mainly because they can increase the taste.

    In terms of nutrition, nutrients can be preserved to a greater extent.

    It can dissolve the residual solanine in potatoes and reduce toxins.

    2. First of all, after the fried potatoes are added with vinegar, the sour and crunchy taste is very popular with many people.

    Secondly, potatoes are rich in vitamins, but in the process of cooking will cause a large loss of vitamins, it is best to add vinegar when stir-frying potatoes immediately after the raw materials are added, which can soften the material and protect the nutrients to the greatest extent. If you add rice vinegar, because rice vinegar contains a variety of amino acids and organic acids, it can eliminate fatigue, lower cholesterol, and prevent arteriosclerosis.

    Finally, because potatoes contain a weakly basic biological base - solanine, which has the effect of anesthetizing the central nervous system and lysing red blood cells. Its content is small, and it is not easy to cause poisoning after eating. A very small amount of solanine is not obviously harmful to the human body, but if you eat too many potatoes at one time, it can cause disease after 15 minutes to 3 hours.

    You can cut the peeled potatoes into small pieces and soak them in cold water for more than half an hour to dissolve the residual solanine in the water, or add an appropriate amount of rice vinegar when cooking potatoes, and use the acidic effect of vinegar to decompose solanine, which can play a detoxifying role.

    3. In the process of frying potatoes, you should also pay attention to the following methods.

    1.Stir-fried shredded potatoes should be stir-fried quickly, so as to retain nutrients to the greatest extent.

    2.When cooking shredded potatoes, remember not to put salt too early, one salt has a strong osmotic pressure, which will make the taste of shredded potatoes softer, and the other is that putting salt too early will also make too much salt penetrate into the raw materials, thereby reducing the surface salt content and making the dish salty enough, and unconsciously increasing the amount of salt consumed.

    3.If there is a numb and astringent feeling in the mouth when eating potatoes, it indicates that the potatoes also contain more solanine, and they should be stopped immediately to prevent poisoning.

  25. Anonymous users2024-01-13

    I usually put vinegar on the potatoes when they are put in the pot, so that the potatoes do not become soft and can be delicious.

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