How can yams not turn black? How about the yam so that it doesn t turn black

If you want the cut yam not to turn black, you must do the following:

1. Try not to use iron knives, it is best to use ceramic knives. 2. Soak the cut yam in salted water and wait until it is about to cook.

3. After cutting the yam, you can blanch it with boiling water to prevent the yam from turning black. <>

Yam is a very good ingredient for the body, so people will eat it often in normal times, and generally the yam is white, but many people will find that after cutting it with a knife, it will not take long for the yam to turn black. The yam turns black, mainly because the enzymes in it have mutated, causing the yam to darken in color.

When the yam is cut or peeled, the internal polyphenols react with oxygen, and finally turn into melanin or brown pigment, in fact, there are many examples of this in daily life, such as apples, potatoes, etc., after being cut, they will slowly turn black. If you want the yam not to turn black, you can solve it by using a ceramic knife, soaking it in salt water, and blanching the yam.

Growing environment. It grows at an altitude of 150-1500 meters above sea level, in the slopes of mountains, valleys, forests, by streams, in shrubs and weeds beside roads. [1] Dioscorea is a short-day, temperature-loving crop.

The optimal temperature for seedling growth is 15-20. The optimal temperature is 25-28 during the peak growth period, and the growth is slow below 20. It is suitable for growing in loose, fertile and deep soils, but flat and lumpy species can also grow in shallow, clay soils.

Dioscorea is drought tolerant, but not waterlogging, and should not be planted in soils with too shallow groundwater tables or too wet. The moisture content of sandy soil and loam soil should be about 18%. <>

Methods of reproduction. The propagation of potatoes generally adopts the reed propagation method and the surplus seed breeding and propagation method. Reed head propagation method:

It is mostly used to seed a section with buds at the upper end of the tuber, which is called a reed head. In the first winter, when digging and harvesting potatoes, choose short-necked, stout, non-branching and disease-free roots, which can overwinter underground. The tuber root has weak water absorption and will wither soon after cutting, preferring a slightly moist environment.

Dioscis requires sunny, leeward sandy soil and loam soil, the soil reaction is slightly acidic to slightly alkaline, and the soil layer is deep and fertile. Soils with heavy clay, sandy or alkaline texture are not suitable for planting. Breeding and reproduction method of surplus seeds:

Before and after the frost, when the stems and leaves on the ground will wilt, pick or pick up the surplus seeds from the leaf axils, dry them for 2-3 days, put them in a bamboo basket, cover them or put them into a wooden box for storage. During the storage period, attention should be paid to rodent infestation and ventilation should be required. Propagation with surplus seeds requires 1 year of cultivation to obtain tuber roots for seeding.

In fact, if you want the yam not to turn black, you can. Marinate it directly with salt, so that the yam will not turn black, and if you don't want to use salt, you can also soak it in water.

If you want the yam not to turn black, blanch it in boiling water after cutting it, or heat it before peeling.

Soak in water after cutting Yams are soaked in water as soon as possible after peeling or cutting.

After peeling, soak vinegar, salt and other medicines in addition to soaking in water after peeling or cutting, it is best to add a certain amount of vinegar, salt, etc. to the water, which can more effectively avoid oxidation and blackening of yams.

Choose a casserole to cook yam The best way to cook yam is to use a casserole

After cutting, wash it in cold water, wash off the mucus, ditch it in the water for two or three minutes, and then you can fry it, and the yam will not be blackened.

Do not choose metal utensils for handling yams, use wooden or ceramic knives, so that the yam is not easy to turn black; After the yam is peeled and cut into pieces, it can be soaked in salt water or lemonade, which can effectively prevent the yam from turning black.

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. Salt water can be used. 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.

If you don't want the yam to be oxidized, it is recommended to peel it and soak it in water, if you soak it in hot water, it can not only prevent it from being oxidized and blackened, but also neutralize the alkaloids in the yam that make people's hands itch, and reduce allergic reactions when scratching with your hands. When cooking yams, you should also pay attention to some tips, because new yams are easy to oxidize with oxygen in the air, and after contact with iron and other metals, they will also change color. Therefore, it is best to cut yam after some treatment, you can use a bamboo knife or plastic blade to draw lines on the skin first, and then peel it into sections by hand, you can also use rice wine to soak the cut yam first, and then blow it with a hair dryer to promote the healing of the incision, and then wrap it in a napkin, wrap several layers of newspaper around it, and put it in a cool corner for later use.

It can be soaked in water to prevent the yam from coming into contact with the air and prevent the enzymes inside from reacting with oxygen. The darkening of the yam is mainly due to the browning of the enzymes inside the yam. There are three main conditions for the occurrence of browning:

Polyphenols, polyphenol oxidases and oxygen. After the yam is peeled, it is exposed to the air, and the polyphenols in it react with oxygen to produce o-quinones, which are further oxidized and polymerized to form brown pigments and melanin.

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.

Ways to prevent yams from turning black:

1. Cutting yam is not a prop made of metal (stainless steel is also fine), but a knife made of wood or material.

2. Soak the chopped yam in cold water of salt water or oil vinegar, or soak it in lemonade. When the yam is fried, it comes out.

Third, you can also fry the yam with water first.

How to keep yam fresh:

1.After peeling and cutting the yam, divide it into plastic bags according to the amount of each serving. Immediately after dispensing, put it in the upper layer of the refrigerator to freeze.

The second is that the yam does not need to be thawed when eating, and the water can be boiled in a pot, which is convenient and can ensure the quality of the yam.

Cut it and put it in the water immediately, and it won't turn black.