How to boil potatoes so they don t turn black, how to boil potato chips so they don t turn black?

Did your potatoes go black before they were cooked? After the potatoes are cut, they should be soaked in lightly salted water as soon as possible, otherwise they will oxidize and turn black.

Hello, dear Q You. Glad to answer for you: how to boil potatoes so they don't turn black Hello Here is the answer for you:

Add a few drops of vinegar to the water first, and the color of the potatoes will not turn black. 1. If you want the potatoes not to be oxidized and blackened, you have to isolate the potatoes from oxygen, and soak them in water after peeling the potatoes, so that they will not turn black. 2. You can also wrap the peeled potatoes in plastic wrap and put them in the refrigerator, which can also prevent oxidation and blackening.

3. Another way is to re-peel the potatoes after finding that they are blackened, and of course, they can also be peeled and the cooked potatoes will not oxidize. Dear Questioner, If my answer is helpful to you, please also give a thumbs up (comment in the lower left corner), look forward to your like, your efforts are very important to me, and your support is also the driving force for my progress. If you feel that my answer is still satisfactory, you can click on my avatar for one-on-one consultation.

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If you want to boil potato chips without blackening, you can take the following measures from hail sources:

Ingredients: 250 g potatoes, 1 ml of vinegar, 2 g of salt.

After cutting the potatoes, soak them in water for a while, then add a spoonful of salt about 2 grams to the water and soak them for 15-20 minutes, which will prevent the potato slices from turning black.

When boiling potatoes, add a few drops of vinegar about 1 ml to the water, and then put the potatoes in to cook, which will also prevent the boiled potatoes from turning black.

Potatoes can turn black because it contains phenolic chemicals and polyphenol oxidase. When the potatoes are peeled, the phenols in the plant cells are oxidized with the air under the action of phenols, producing a large amount of quinones. The new quinones can cause plant cells to turn brown rapidly, a change called enzymatic browning of food.

You can use the method of accompaniment to avoid the blackening of the potatoes.

1. Before boiling potatoes, soak the cut potatoes in lightly salted water to isolate the air, and when you cook them again, you can prevent the potatoes from turning black to a certain extent.

2. When the boiled potatoes collapse, drop a few drops of vinegar into the water, and then put the potatoes in to cook, which can also prevent the boiled potatoes from turning black.

People often soak sliced potatoes and shredded potatoes in cold or tap water to remove excess starch for cooking. But be careful not to soak it for too long and cause the nutrients to be lost.

If it's summer, just change the water in time. When you stir-fry, it doesn't stick to the pan and tastes good. It's just that from a nutritional point of view, the loss of nutrients after soaking is larger, and of course, the longer the soaking time, the worse it is.

Another way is to cut it and brew it with cold water, then put it in a plastic bag, put it in the refrigerator and refrigerate it, and it will be no problem within three days!

Soak the potatoes in water after peeling them so that they do not turn black.

Potatoes contain a lot of starch and phenolic substances, and they are easy to contact with oxygen and turn black after cutting, so it is recommended to soak potatoes in water after cutting, so as to isolate them from the outside air and prevent them from turning black. In addition, soaking the cut potatoes in round water can also remove the excess starch in them, which can make the potatoes more crisp and delicious.

In addition, the acidic substances contained in potatoes will also oxidize and turn black when they encounter oxygen in the air, so potatoes can still be eaten, but they don't look beautiful.

How to cook potatoes without blackening: 1. Before boiling potatoes, soak the cut potatoes in lightly salted water to isolate the air, and when you cook them again, you can prevent the potatoes from turning black to a certain extent.

2. When boiling potatoes, drop a few drops of vinegar into the water, and then put the potatoes in to cook, which can also prevent the boiled potatoes from turning black.