How the yam does not turn black, and how does the yam not turn black

1. Soak in water.

The reason for the blackening of yam is that yam contains more starch and is easily oxidized when exposed to air. Therefore, our principle is to avoid contact with the air as much as possible when handling yams, put them in water immediately after peeling, soak them in water after slicing, and take them out before cooking.

2. Avoid using metal knives.

Fresh yams are easily oxidized with oxygen in the air, and discoloration can also occur when they come into contact with iron and other metals. Therefore, it is best to cut yam after some processing, you can use a bamboo knife or plastic blade to draw lines on the skin first, and then peel it into sections by hand.

3. Peel while washing.

Rinse the yam with water under the tap and peel it quickly. Slice the peeled yam and put it in water mixed with white vinegar to cut off contact with the air. In this way, the cut yam tablets will not turn black.

4. Soak in salt water or lemonade.

Soak the chopped yam in salted cold water or lemonade and wait until it is cooking, so that the yam will not turn black even if it is not eaten right away.

The yam turns black because it is oxidized, and there are several ways for the yam not to turn black: 1. Don't peel it, the yam skin is also very nutritious, and it is recommended to eat it with the skin so that the skin will not turn black. 2. Peeling and storing in water can also reduce the symptoms of blackening.

My family grows yams, and I have been exposed to a lot, and I will tell you all the methods we use locally, which are simple and practical.

Cutting yam with a metal knife will have an oxidation effect, which can cause the yam to turn black, so it is best to use a bamboo knife or plastic knife when cutting yam. You can also soak the chopped yam in cold water with vinegar or in lemonade, and then remove the decanter water while cooking, so that the yam will not turn black even if you don't eat it right away.

Soak in water. But the nutrients will pass away.

The phenolic substances in the yam are oxidized to form colored quinones when they come into contact with the oxygen in the air, which can be used without direct contact with the air, such as soaking in water. Can be salted!

You can also put some white vinegar in a bowl of water, and the cut yam will not turn black when placed in vinegar water.

How the yam will not turn black: 1. Soak it in water after cutting: Soak the yam in water as soon as possible after peeling or cutting.

2. Soak vinegar and salt after peeling: In addition to soaking in water after peeling or cutting, it is best to add a certain amount of vinegar and salt to the water, which can more effectively avoid the oxidation and blackening of yams.

3. It is best to use a casserole to cook yam and cook yam, because there will be some iron ions dissolved in the soup when stir-frying in an iron pot, which will react with the phenolic substances in the yam and turn black, and the casserole can completely avoid the appearance of this phenomenon.

4. Blanch the water after cutting: The phenolic oxidase contained in the yam has a certain activity, so the cut yam is blanched with boiling water to inactivate the enzymes on the surface and avoid blackening.

5. Peeling quickly: There are a lot of whiskers on the yam with shirt and skin, and these whiskers will slow down the peeling speed when peeling.

6. Do not cut with a knife: the yam will change color when it touches the metal knife surface, so use a bamboo knife or plastic blade to cut it instead, or use a spoon to draw a circle on the skin of the yam first, and then use your hand to break it.

7. Heat before peeling: In order to avoid discoloration after the yam touches the iron pot, first put the yam with the skin in the steamer or microwave oven and heat it for one minute, so that the polyphenol oxidase can become ineffective, so that the macro will not turn black.

Summary. Hello dear, Soaking: The yam turns black because of the color produced by its own enzymes and phenolic substances when it comes into contact with the air, so you can add the peeled yam to water or light salt water to soak, which can prevent the yam from turning black.

Hello dear, Soaking: Shan Xiao makes the cavity medicine black because of the color produced by the enzyme substances and phenolic substances that are slippery for themselves to come into contact with the air, so the peeled yam is added to the water or light salt water to soak, which can well prevent the yam from turning black.

When frying yams, it is a mistake in Xiangzhou to fry the chopped yams directly in the pot, so that the yams sold in the fried banquet will turn black after a while. The correct way to do this is to soak the chopped yam sticks in white vinegar water for about 5 to 10 minutes. Because yam contains an enzyme, when it encounters air, it will oxidize and turn black.

1.Yam is rich in iron, Qingyun Qiyu will turn yellow and black when it touches the air after peeling, and soak it in water immediately after peeling it to keep the color white and beautiful. 2.

Soak the chopped yam in vinegar water and put it in the refrigerator to prevent oxidation and preserve the taste. 3.Add a spoonful of salt to the peeled and washed yam and stir it to prevent oxidation; You can soak the chopped yam in lemonade and rinse it when you need to make it.