How much water can potatoes burn as rotten as mashed potatoes

Cut into pieces, when the pot is put into the pot, the water should cover the potatoes, first cook them, and poke them with chopsticks after half an hour to see if they are soft, they must be soft. If you can, drain the potatoes, put a certain amount of oil in the pot, otherwise it will stick to the pot, pour the potatoes into it and mash them with a spoon, add some seasonings you like, if it is too dry, you can add a small half bowl of boiling water according to the amount of potatoes, and fry over low heat. If you boil it directly in water, as you said, it is not easy to grasp and the taste is not good.

It's not a matter of adding water. Steamed potatoes will be mashed potatoes.

It can be boiled and steamed, and the proportion of water doesn't matter much.

You just go to KFC and ask others how to do it. . .

Potatoes will be soft after boiling for 5-15 minutes. Depending on the preparation of the potatoes and the size of the potatoes, the time taken to cook different sizes is also different.

If you cook smaller potato chunks in a regular pot, then you only need to cook them for three to five minutes; If it's a general pot to cook larger potato chunks, then it will take fifteen to twenty minutes. If you want to speed up the cooking time of potatoes, you can turn on the heat a little higher, and you can also use a toothpick to insert small holes in the potatoes before cooking, so that the whole potato is heated evenly, and the cooking will naturally be faster.

Boiled potatoes note:

1. When peeling potatoes, only a thin layer should be peeled off, because the juice under the potato skin is rich in protein. If the peeled potatoes are not boiled immediately, they should be soaked in cold water to avoid blackening, but not for too long to avoid the loss of nutrients.

2. Potatoes should be boiled and burned over a simmer in order to be evenly cooked, if they are boiled in a hurry, the outer layer will be cooked and even cracked, but the inside is raw;

3. Potatoes that have been stored for a long time often have blue-green spots on the surface, which is not beautiful when garnishing. If you put some vinegar (one tablespoon per kilogram of potatoes) in the water in which the potatoes are boiled, the spots will disappear;

4. Powdery potatoes rot as soon as they are cooked, and it is difficult to keep them intact even if they are boiled with the skin. If used for cold dressing or diced potatoes, you can add it to the water in which the potatoes are boiled.

Some pickles are brine-sed or vinegared, and the potatoes remain intact after they are cooked.

Fifteen minutes or so.

Larger potatoes take longer to boil whole in the pot, so as soon as the potatoes are cut into the pot and boiled, the potatoes will become tender after about fifteen minutes. When boiling potatoes, you can boil them in cold water, because the potatoes are also changing during the heating process, and the potatoes can be cooked softer faster, and the boiled potatoes are softer and glutinous.

You can also add some vinegar when boiling potatoes, adding vinegar can not only prevent the potatoes from turning black, thus losing their nutrients, but also make the potatoes softer; Cook it over a simmer so that the potatoes are heated evenly, making it easier to soften, and there will be no boiled potatoes that are soft on the outside and the inside.

Precautions for picking potatoes:

1. See if the potatoes are damaged: It should be noted that if the potatoes have broken skin, or the potatoes have insect eater holes, it is recommended not to buy this kind of potatoes. This kind of potato is mixed with mutilation and insect pests, which is easy to cause deterioration and should not be stored for a long time; Moreover, this kind of potato has a bad taste and poor nutrition.

2. Look at the shape of potatoes: Generally speaking, there are two types of potatoes, one is irregular in shape and the other is relatively round. It is advisable to choose the kind of potatoes that are relatively round in shape, because here the potatoes are easy to peel and do not take any effort. So, the rounder the potatoes you are, the better.

The above content refers to Encyclopedia - Potato.

First fry the pork belly in the oil pan, stir-fry the oil, so that it is not greasy, and then put the potatoes in the fried meat oil and fry them to eight ripe, and then pour out the oil, leave a little oil, put in the ginger and garlic, and do it in the usual way.

Fry it first to lock in moisture and make the surface of the potatoes harder, and then make braised potatoes, and then master the time, not too long.

Braised potatoes, potatoes, it depends on how well you do it? You peel and cut the potatoes into pieces, and then soak them in cold water for him later, and then put peppercorns, ingredients and cinnamon in the pot, give him the refrigerator, and then add green onions and garlic slices, and take out all these for him after the ginger box box, and then put the potatoes in and stir-fry well, stir-fry for a while, put a little on the old soy sauce, put a little salt on the light soy sauce, and then put water on it, just over the potatoes, and then start to boil over high heat, simmer over low heat, stew until the potatoes, You eat a little bit of hard heart in it, you are very hot, connect a little sesame oil, put some chicken essence, and then cover the lid and stuffy for a while, about 3 to 5 minutes, at this time the potatoes are just right, soft and soft.

It is grasped by the feeling of the hand, and during the burning process, it is enough to gently tap the potatoes with a spatula without a hard feeling.

Giant rice, soft and glutinous! Braised potatoes that taste better than meat.

Potatoes are the most common dish on the table, today I will recommend a braised potato, the sauce is fragrant, the taste is soft and glutinous, better than meat, fragrant and rice! Super enjoyable! Simple method, delicious to lick the plate!

Ingredients: 2 potatoes.

2 cloves of garlic. 1 green onion.

1 scoop of dark soy sauce.

Light soy sauce 2 scoops.

1/2 teaspoon of sugar. Salt 5 grams.

Oyster sauce 1 scoop.

Starch 1 scoop.

Giant rice, soft and glutinous! How to make braised potatoes that are better than meat, add half a bowl of water and two spoons of light soy sauce.

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A scoop of dark soy sauce. Please click Enter a description.

A spoonful of oyster sauce. Please click Enter a description.

A pinch of salt, please click to enter **Description.

1/2 teaspoon sugar. Please click Enter a description.

A spoonful of starch. Please click Enter a description.

Stir to combine. Please click Enter a description.

Finely chop the garlic and cut the green onion into rings.

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Cut the potatoes into cubes. Please click Enter a description.

Bring water to a boil, add potatoes and cook for 10 minutes.

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Heat oil and stir-fry minced garlic until fragrant.

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Add the potatoes and fry until lightly browned on both sides.

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Pour in the sauce, simmer for two minutes, then turn to high heat to reduce the juice and sprinkle with chopped green onions!

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It's so delicious, super good food!

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Soft and delicious braised potatoes.

The elderly and children, a roasted potato that the whole family loves to eat.

Ingredients: 1 potato.

1 green onion. 2 cloves of garlic.

Light soy sauce 2 scoops.

1 scoop of dark soy sauce.

Salt 5 grams. Oyster sauce 1 scoop.

1/2 teaspoon of sugar. Starch 1 scoop.

The recipe for soft and delicious braised potatoes.

Peel the potatoes and cut them into cubes.

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Chop the green onion and garlic and set aside.

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Add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, a pinch of salt, 1/2 tablespoon of sugar, and 1 tablespoon of starch to make the sauce.

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Bring the potatoes to a boil and cook for 10 minutes. (Cook according to the variety of potatoes you bought, cook until the chopsticks can be pricked, and the time is up to you).

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Remove and set aside. Please click Enter a description.

Stir-fry chives and garlic in a pan with oil.

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Pour in the potatoes and fry until lightly browned on both sides.

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Pour in the sauce and reduce the juice on low heat for 2 minutes.

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Serve. Please click Enter a description.

Sprinkle with chopped green onions.

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Super tasty side meal.

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In general, potatoes will be soft when boiled directly in a pot for 30 to 40 minutes。If the potatoes are sliced and diced, or if they are processed relatively small, they will be soft in about 10 minutes on high heat. If it is a pressure cooker to cook a New Year's friend, then the time taken will be shorter.

When boiling potatoes, it is best to put them in the pot with cold water, so that the boiled potatoes are heated evenly, and they are cooked relatively quickly and soft, and the taste will be better.

If the cut potatoes are not boiled in time, it is recommended to soak them in salted water, so that the potatoes are not easy to oxidize and blacken, or you can choose to add vinegar in cold water, the effect is the same as salt.

Tips for cooking potatoes

The first cooking trick of potatoes is to peel the potatoes in the process of making them, after peeling, you can peel the potatoes and soak the dates in cold water to avoid the phenomenon of blackening the surface of the potatoes.

The second type of potato nutrition secret is that in the process of making potatoes, it is best not to burn them in a hurry.

The third trick for making potato food is to put some vinegar in the process of making potatoes, so as to avoid the phenomenon of discoloration on the surface of the potatoes.

The fourth tip is that potatoes are easy to cook, so you can also choose to use cold dressing or eavesdropping to prepare them.

(1) Put an apple in the bag where the potatoes are stored, and tie the bag tightly. This is because apples emit something called "ethylene gas", which slows down the "development" of potatoes. It's that simple!

2) Tie it up in a plastic bag and place it in a cool, dry place to isolate it from the air to prevent it from drying out, rotting and budding.

3) Potatoes should be placed in a cardboard box if they are afraid of freezing, and stay away from cold places. Remember not to leave it in the refrigerator for long periods of time.

1) Avoid too much water: stop watering 7 days before harvest to reduce the water content and promote the aging of the potato skin, so as to facilitate early dormancy and reduce diseases.

2) Avoid exposure to the sun: Some people expose their skins to the sun in order to dry them, which makes the cool-loving fruits spoiled and moldy or the potato skin turns green, making them inedible. The correct way is to dry in a shaded and ventilated place. Finally, the potatoes should be packed in a ventilated bag and placed in a dry place.

3) Avoid moisture: potatoes are fresh vegetables, too high humidity, poor ventilation will rot. It should be placed on the sand in the corner of the house.

4) Avoid high temperature: If the temperature is too high, potatoes will sprout or rot, and if the temperature is too low, potatoes are prone to frostbite and cannot be eaten. Therefore, stacking potatoes should not be stacked in large piles so that the potatoes can breathe, and pay attention to strict selection before storage to remove diseased, rotten, injured, and bad potato pieces with hemp spots and moisture.

5) Avoid mixed living: Generally, other fresh vegetables are easy to mold and spoil, and potatoes should not be put together with these vegetables.

6) Avoid sweet potatoes: Potatoes should not be stored with sweet potatoes. Otherwise, either the sweet potato is stiff, or the potato sprouts.

The reason why the potatoes rot quickly after a few days is that there is a lot of moisture at the time of harvest. Or there is more rain when growing. That is, there is a lot of rain during the period when the potatoes are growing.

The potatoes have a lot of moisture when they are picked. Therefore, the potatoes will rot after a few days. It's fast.

That's why the potatoes are rotten.

Pro, the main reason is environmental reasons, indicating that the humidity of the storage place is relatively high, because the storage of potatoes must be in a dry place, because the new potatoes are comparative, the moisture content is more, if in a place with high humidity and temperature, it is easy to rot, in order to store potatoes must be dry and low temperature.

That means that you have high temperature and humidity there, and the potato itself has just been dug up, and it is very humid, so you should put it in a cooler, very low temperature, so that it is not easy to rot, and the big guys are also easy to rot together.

The main reason is that the temperature is too high, which leads to the rapid growth of potato bacteria

The potatoes that have just been raised have a lot of water, and the external environment is relatively hot, so they are fermented when put together, so they are easy to rot.

If there is damage, it will rot quickly, it is recommended to eat those potatoes that have just been picked up and then accidentally damaged, and secondly, it may be caused by the environment is too humid and not ventilated.

For the most part. Potatoes at the time of rising. The skin is wet. Failure to dry in time caused the potatoes to rot within a few days.

Potatoes just get rotten after a few days, and the speed is very fast, why? Because the potatoes have been soaked in the ground with water, it makes you fast.

The main reason is that these potatoes are too watery, so they are easy to rot as soon as they are slept big.

Contains starch and nutrients that will definitely be bad, I wish you a happy and happy thank you.

The tender potatoes will be harvested like this, and I really help you look forward to it

1. Use a pressure cooker.

Stewing, or cut into small pieces and then stewed, will cook poorly.

2. Use a pressure cooker: Using a pressure cooker when stewing potatoes can not only save time when stewing potatoes, but also make the potatoes soft and rotten.

3. Cut into small pieces: When stewing potatoes, also cut the potatoes into small pieces and then stew, which can also shorten the cooking time. Potatoes can be boiled and stewed on their own, or they can be stewed with carrots, radish, pork, beef, chicken, mushrooms and other ingredients, and the taste will be richer.

4. Potatoes belong to the Solanaceae family, an annual herbaceous plant with edible tubers, and are the fourth most important food crops in the world, second only to wheat, rice and corn. Potatoes are also known as artichoke, aloft potato, mountain artichoke, and artichoke.

ground eggs, etc. Together with wheat, rice, corn and sorghum, it is known as the world's five major crops.

Maybe it's because of the variety, some of them can't be cooked, and another one, have you soaked the potatoes in water before cooking? If you soak for too long, you will not be able to cook it if you lose too much starch.