How to keep yam black tips

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.

1. Soak in water after cutting.

Soak the yam in water as soon as possible after peeling or cutting.

2. Peel and soak vinegar, salt, etc.

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 oxidation and blackening of yam.

3. Use a casserole to cook yams.

It is best to use a casserole for cooking yam, there will be some iron ions dissolved in the soup when stir-frying in an iron pot, which will react with the phenols 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 yam has a certain activity, so blanching the cut yam with boiling water can inactivate the enzymes on its surface and avoid blackening.

5. Peel quickly.

There are a lot of whiskers on the yam with the skin, and these whiskers will slow down the peeling speed when peeling, so put the yam on fire and quickly pass it to burn off the whiskers on it, so that the peeling becomes faster and the time in contact with the air is reduced.

6. No knife cutting.

The yam will change color when it touches the metal knife surface, so you can use a bamboo knife or plastic blade to cut it, or use a spoon to make 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 the yam changing color after touching the iron pot, first put the yam with skin in a steamer or microwave oven and heat it for one minute, so that the polyphenol oxidase can be invalidated, so that it will not turn black.

How can you prevent darkening after peeling yams:

1. Soaking: The yam turns black because of the color produced by its own enzyme substances and phenolic substances after it comes into contact with the air, so the peeled yam can be added to water or light salt water to soak, which can well prevent the yam from turning black.

2. Heating: The above also mentioned that the yam turns black mainly because of the reaction of enzymes, if the peeled yam is added to the steamer and steamed for a period of time, the enzyme substances on the surface of the yam will lose its activity, and then the yam will not change color when it comes into contact with the air.

Tips for yam not to blacken:

1.After peeling the yam, wash it with water immediately, then cut it into hob pieces with a plastic knife and soak it in clean water;

2.Putting the chopped yam in lemonade and taking it out when cooking will also effectively reduce the chance of the yam turning black.

3.Put the yam in a pot of boiling water and boil it to destroy the enzymes in the yam, and the yam will not turn black;

4.Using a plastic kitchen knife or ceramic kitchen knife to cut the yam directly can effectively prevent the yam cutting surface from touching the iron knife and turning black.

How to store yams:

1. Room temperature ventilation preservation method.

If the ventilation facilities at home are better, you can store them in a ventilated place at room temperature, and you can generally store them for 3 or 6 months using this method.

2. Refrigerator refrigeration method.

Yams can be stored for about 3 years at a temperature of 1 4, so yams bought in the summer can be immediately refrigerated in a refrigerator. When the yam is refrigerated, it should be separated from the fruit to avoid spoilage due to the ethylene released from the fruit.