Stewed potatoes are not colored, how do boiled potatoes not change color?

If you want to color the potato roast meat, you must fry the sugar color well, and the color will look good. To fry the sugar color, at least 30 grams of rock sugar, put in an appropriate amount of oil, heat it over medium heat, about sixty or seventy degrees (the temperature is only grasped by yourself, it is best not to be too hot, do not burn the oil until it is smoking) Add rock sugar, stir gently with a spatula, see that the rock sugar has turned brown sugar color, and there are honeycomb bubbles bubbling, and then pour the meat into the pot and stir-fry quickly. Add spices and ginger slices (add seasonings, adjust the taste, and adjust the saltiness according to personal preference), and stir-fry until the fragrance overflows.

Add water, the water is not over the meat a little, not too much. Pour the cut potato pieces evenly into the pot, after the water boils, cover the pot, adjust to low heat, first simmer for half an hour, then, turn the meat and potatoes with a spatula, add a small amount of dark soy sauce (not too much, just for the color) to cover the pot, and then simmer for half an hour, finally, reduce the juice on high heat, and put in a small amount of chicken essence. OK, the potatoes cooked in this way are beautiful and delicious, you should give it a try!

The heat of the fried sugar must be grasped well, and the sugar must not be fried, otherwise the meat will be bitter).

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Then stew the potatoes according to the method of braised pork, boil them with dark soy sauce and sugar, then put the potatoes, put in water and simmer for a while, and finally reduce the juice on high heat.

You can also add some curry powder, which tastes good

Just simmer for a while and the color will be more noticeable when it is finally dried.

Don't add soy sauce when adding water to boil, wait until the water is almost dry, and then add some dark soy sauce to color.

Add some sugar to sprinkle and color and taste.

It can be fried in oil, colored, and then stewed.

Stir-fried sugar! You'll need to find a professional chef! It's not something that ordinary people can do!

Soak in water. The oxidation and blackening of peeled potatoes is mainly caused by contact with air, so it is only necessary to separate the potatoes from the air. Soaking in water is a more time-saving and labor-saving method.

This method is suitable for any peeled potato, but it is important to note that the water must be soaked in water to completely submerge it, otherwise the exposed area will still be black.

2. Wrap it in a plastic wrap bag or plastic wrap.

Wrap the potatoes tightly in plastic bags and plastic wrap, which can also play a role in slowing down the occurrence of oxidation and blackening. Store tightly wrapped potatoes in an airtight container and place them in the refrigerator to extend the storage time for two or three days.

3. Cook and quick-freeze.

After the peeled potatoes are cooked, they are stored in the freezer and can be stored for a long time. You can take it out and thaw it when you want to eat it, and it won't affect the texture and taste of the potatoes themselves.

4. Peel for the second time.

Peeled potatoes will turn black due to oxidation, but this is not spoiled, it can still be eaten, but it looks like it has deteriorated, and it only needs to be peeled off the surface of the black layer again to eat.

Peeled potatoes to avoid blackening essentially avoid contact with the air, as long as the air is blocked, blackening can be avoided.

Hello, if you want to stew potatoes well, taste but not rotten, the key is to control the time of stewing wild acres. Potatoes are actually easier to cook, so don't put them in at the beginning, when we stew meat, as long as the meat is about to be cooked, you can put potatoes, and then when the potatoes are also cooked, you can turn off the heat. The starch structure in potatoes is still relatively dense, so the stewed potatoes are very easy to lose their taste, and only the sweetness of potatoes is eaten.

Generally, our stewed potatoes are cut into hob pieces, which can make the potatoes ripen faster, and will also make the potatoes more flavorful, and the potatoes should not be cut too big, and the heating time can be shortened and the flavor will be added more.

It's very simple: wash the cooked potato slices with salt water and remove them after mixing them with salt and water, and the cooked potato slices will not change color in the air.

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It seems that it is good to put a layer of salad oil on top of the crisper without oxidation.

The peeled potatoes will not change color when soaked in water.

Prepare a basin of cold water in advance and sprinkle a little salt in it. Peel the potatoes and put them in salted water so that they don't change color.

The inhibition method is:

1. Water immersion method: For example, if the peeled potatoes and other easily discolored vegetables and fruits are soaked in cold water to isolate them from the oxygen in the air, they will not change color.

2. Phenol oxidase is the most active when the pH value is 6-7, and the activity will decrease when the pH value is less than 3. Therefore, adding acid vinegar to food to reduce the pH value can inhibit the activity of enzymes and slow down the rate of discoloration.

The reason for the discoloration is caused by oxidation, the potato contains a lot of enzymes, and it will react when it encounters oxygen in the air, thus changing color, so generally the cut potatoes need to be immersed in water to prevent discoloration.

There are three main conditions for the occurrence of browning: polyphenol substances, polyphenol oxidase, and oxygen. After the potatoes are peeled, they are exposed to the air, and the polyphenols in them react with oxygen to form o-quinones, which are further oxidized and polymerized to form brown pigments and melanin.

Peeled potatoes and other discolor-changing fruits and vegetables are soaked in cold water to isolate them from oxygen in the air, so they will not change color.

Potato (scientific name: Solanum tuberosum L.).), a perennial herbaceous plant in the Solanaceae family, with edible tubers, is the fourth most important food crop in the world, after wheat, rice and corn.

Potatoes are also known as ground eggs, potatoes, potato, etc., and are the tubers of Solanaceae plants. Together with wheat, rice, corn and sorghum, it has become the world's top five crops.

Potatoes are native to the Andes Mountains of South America and can be cultivated in southern Peru from about 8000 to 5000 BC.

The main potato producers are China, Russia, India, Ukraine, the United States, etc. China is the world's largest producer of potatoes.

In 2015, China will launch the strategy of turning potatoes into staple foods, promoting the processing of potatoes into staple foods such as steamed bread, noodles and rice noodles, and potatoes will become another staple food in addition to rice, wheat and corn.

Add sulfites, vitamin C, etc.

Water in which raw potatoes have been soaked contains substances such as starch and polyphenolase. After the oxidation reaction of polyphenolase, a chemical reaction called browning occurs, and this chemical reaction does not only appear on potatoes, but also when apples are cut and turn black.

Antioxidants can be added to prevent enzymatic browning of polyphenols, and the commonly used antioxidants are sulfites, vitamin C, etc. Sulfites are strong inhibitors of enzymes even as antioxidants.

Sulfites are a class of food additives that have been widely used around the world for a long time. It can be used as a food bleaching agent, preservative; It can inhibit non-enzymatic browning and enzymatic browning, prevent food browning, prevent fruit from blackening, and prevent shrimp from forming black spots; In acidic media, it is also a very effective antimicrobial agent. The maximum dosage should not be exceeded.

Add some white vinegar, antioxidant, and you're good to go.