Why are potatoes astringent, how to deal with astringent potatoes, and can they be poisoned if they

It's best not to eat it, sprouted potatoes are easy to be poisoned after eating, and some problems such as nausea and diarrhea will occur.

Potatoes contain an ingredient called "solanine", which is especially obvious in some potato varieties, so the potatoes are fully soaked before cooking, and white vinegar is added during the cooking process to remove this astringent taste

Ingredients: 100 grams of red pepper, 80 grams of potatoes, 3 grams of salt, 3 grams of chicken essence.

Production steps: 1. Prepare the materials.

2. Cut the red pepper into shreds.

3. Peel and shred the potatoes and soak them in water.

4. Add oil to the pan and add the red pepper.

5. Stir-fry for a while.

6. Add the green pepper after stir-frying to change color.

7. Keep stir-frying for a while.

8. Add salt and white vinegar.

9. Add five-spice powder to the mu bucket.

10. Stir-fry well and then remove from the pan.

11. Grind it out and eat.

Solution: 1. Add rice vinegar, fry shredded potatoes, usually soak the raw shredded potatoes in water for a while, and then add rice vinegar when cooking, which not only protects vitamin C, but also does not have an astringent taste. When making salad or mashed potatoes, you should first boil it in boiling water, or you can put less rice vinegar to remove the taste of hemp and astringent cherry blossoms.

2. Blister in salt water, soak the shredded potatoes or potato slices in the light salt Cong Song Zen water for 1 minute before cooking, the time is not easy to be too long, it will destroy its nutrients, and then cook in the pot to remove the astringency of the potatoes.

3. Blanch the potatoes in boiling water, and then make them into your favorite dishes. It is easy to lose the vitamins contained in potatoes and radishes.

4. After putting salt, salt will aggravate astringency and bitterness, if there is no salt catalysis,

Potatoes contain an ingredient called "solanine", which is especially obvious in some potato varieties, so soak the potatoes thoroughly before cooking, and add white vinegar during the cooking process to remove this astringent taste

Preparation ingredients: 100 grams of red pepper, 80 grams of potatoes, 3 grams of salt, 3 grams of chicken essence Production steps:

1. The materials are ready.

2. Cut the red pepper into shreds.

3. Peel and shred the potatoes and soak them in water.

4. Add oil to the pan and add the red pepper.

5. Stir-fry for a while.

6. Add the green pepper after stir-frying to change color.

7. Keep stir-frying for a while.

8. Add salt and white vinegar.

9. Add five-spice powder.

10. Stir-fry well and then remove from the pan.

11. Serve when served.

Eating raw potatoes must be like this, because they contain starch in them.

It's turning green or sprouting. It's best not to eat any more.

Those who eat with astringency in the mouth are due to the fact that the potatoes are exposed to the outside for a long time during the growing process. It grows half in the dirt and half is exposed, or a small part is exposed. Potatoes that grow in the soil are not astringent, and potatoes that are exposed to the outside and are green or sprouted will be astringent.

Add some vinegar to the next time you cook potatoes.

11. First of all, if you are frying potatoes, you can soak the cut potatoes in water for a while, and add an appropriate amount of rice vinegar when cooking, which can not only remove the astringency, but also ensure the nutrients of liquid spoilage.

2. In addition, you can also use hot water or light salt water to soak the potatoes for a while, and the astringency can be eliminated, but it should be noted that the soaking time should not be too long, otherwise it is easy to cause the loss of nutrients of the potatoes.

2. Potatoes have a downward effect, and those who are weak in the spleen and stomach and are prone to diarrhea should eat less or no food.

If pregnant women often eat potatoes with high solanine content, the accumulation in the body may lead to fetal malformations, so it is better to eat less. Pregnant women, in particular, should not eat potatoes that have been stored for a long time to prevent miscarriage due to poisoning. At the same time, pregnant women should not eat more potatoes, as eating too much will cause flatulence.

Potatoes should be stored in a cool place, not exposed to the sun, not frozen, frozen potatoes can not be eaten.

3. Eating potatoes properly will not gain weight, but will help you.

Potatoes belong to the higher starchy coarse grains, and the starch will eventually be converted into sugars for use, so many people think that eating potatoes will make it easy to gain weight. In fact, this is not the case, potatoes are rich in nutrients, in addition to rich dietary fiber, eating potatoes properly is not only good for health and will not gain weight.

Potatoes are a kind of food that many people like to eat, shredded potatoes, potato chips, potato wedges, mashed potatoes, potato salad, etc., which can make you eat in different ways. But it is a pity to occasionally encounter potatoes with an astringent or numb taste. Is there an easy way to get rid of potato astringency before or during cooking?

Yes, the following 4 methods can stop astringent.

1. Add rice vinegar: If it is fried shredded potatoes, usually soak the raw shredded potatoes in water for a while, and then add rice vinegar when cooking, which not only protects vitamin C, but also does not have an astringent taste. When making salad or mashed potatoes, boil it in boiling water first, or put less rice vinegar to remove the numbness and astringency.

2. Bracket in salt water: Before cooking, soak the shredded potatoes or potato slices in light salted water for about 1 minute (the time is not easy to be too long, otherwise it will destroy its nutrients), and then cook in the pot to remove the astringency of the potatoes.

4. Put salt later: salt will aggravate the astringency and bitterness, and if there is no salt catalysis, potatoes will not be astringent or bitter. If you add salt to the potatoes when they are about to come out of the pot, the astringent and bitter components in the potatoes have been removed, and even if you add salt, they will not be astringent.

In addition, you must be careful not to eat potatoes with long sprouts or blue skin, otherwise, it will not only have a numb and astringent taste, but also poison in severe cases.

Astringent potatoes may have been delayed for a long time, and the potatoes are likely to have sprouted, and in severe cases, they can cause poisoning.

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 has no obvious harm 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. So the astringent potatoes can only be thrown away.

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