How about potatoes, give an opinion, how to choose potatoes

People in many places in Gansu like to eat potatoes.

Potatoes are a relatively common food in daily life, and they are often used as dishes in China, and they are also used as the main food in foreign countries, which can fill the stomach. At present, potatoes are grown all over China, and they are relatively cheap. However, the taste of potatoes on the market is not the same.

1. See if the potatoes are peeled - if they are peeled potatoes, they will be more doughy and sweet, suitable for steaming or stewing; If it is a potato with a smooth skin, the taste is more solid and crispy than that of the stove, and it is suitable for stir-frying shredded potatoes. Therefore, when buying potatoes, you must learn to start from your actual needs.

2. Look at the fleshy color of potatoes - the flesh of potatoes is divided into two colors, one is yellow and the other is white. Generally speaking, yellow-fleshy potatoes are more floury and pasty, while white-fleshy potatoes usually feel sweeter. Therefore, when buying potatoes, you should also pay attention to grasp this detail.

3. See if the potatoes have been soaked - when buying potatoes, it is recommended to choose the kind with dry skin. If you find that the potatoes have been blistered, it is recommended not to buy them. Because this kind of soaked potatoes are not easy to preserve, and the storage time is also very short, and the taste is not good.

4. See if the potatoes have sprouts - if the skin of the potatoes has grown tender sprouts, do not buy them, because the sprouted potatoes already contain toxins, which may cause food poisoning after eating.

5. See if the skin of the potato is green - if the skin of the potato has turned green, even if it is very light green, or there are few places that have turned green, do not buy it at home and eat it. Because as long as there are green potatoes, it means that there are toxic alkaloids.

I usually choose to steam it, put it in a safe bag and crush it, add milk or chicken juice, add a little salt, pepper, sugar, and shape all kinds of small cakes and put them on a plate. It is very appetizing for both children and adults. Moreover, eating this way is healthy, safe, and low in calories, and it is also the best food.

If there is no broken skin, try to choose a round one, and the rounder the better. The skin must be dry, without blisters, otherwise the storage time will be short, and the taste will not be good. Don't have buds and greens, that's pretty much it. Potatoes that have sprouted sprouts contain toxins and should not be eaten. As.

If you find that the skin of the potatoes has turned green, do not eat even a very light green color. Because potatoes turning green is a sign of the presence of toxic alkaloids, such as:

It can be poisoned if eaten.

Inferior potato chunks are small and uneven; There are lesions or moth-eaten holes; The tubers wilt and soften, and the tubers sprout or turn green; There are many insect pests

mutilated tubers; There is a rotten smell.

There can be no small buds on the potato, otherwise it is harmful to the human body, and there is no color to see if it is fresh, and there should be no black similar bruises.

part, most of the inside is bad.

Of course, ** is also one thing, the real thing is the best!

Potatoes are available in both yellow and white meat.

The yellow meat is more powdery. The white meat is slightly sweeter.

Potatoes that are too large may grow out of date and have thicker fiber. Frostbite or rotten potatoes, the flesh turns gray or dark spots, the moisture shrinks, and they should be discarded. Adopt me.

Principles of potato selection:

1. Can't be too wife or too small;

2. The shape should be regular, not strange;

3. Don't sprout;

4. The color is normal and there is no decay;

5. No other damage.

The one that is round, without sprouting, and has a smooth outer skin is good.

Potato black shin disease is a bacterial disease, also known as black leg disease. The typical symptom is the formation of a dark green rot at the base of the stem of the infected plant, which can occur at any stage of plant growth.

Prevention and control methods: 1. Disinfection of cutters when cutting seeds; Germination sowing.

2. At the onset of the disease, the diseased plants should be uprooted in time, and the root control should be irrigated with Chunleimycin or chlorobromoisocyanuric acid, and the beneficial soil bacteria should be increased by applying Linong biological fertilizer to create a soil environment that is not conducive to the onset of the disease.