shredded potato is a delicacy in many people’s hearts, but like all food ingredients, the thinner the knife is, the more cutting edges are, the greater the loss of nutrients. How to ensure delicious food while retaining more nutrition?
first, potatoes should be cleaned and peeled, cut directly and not soaked. Even if you do not cook immediately, you can also seal them with plastic film and put them in the refrigerator. This can prevent the oxidation and browning of some nutrients in potatoes as much as possible.
second, try to shorten the interval between cutting and cooking. It’s OK to blanch shredded potatoes. Although it will lose some nutrients, it will make all the raw materials mature synchronously and shorten the cooking time. On the other hand, shortening the cooking time will also reduce the nutrition loss.
third, stir fried potato shreds should choose the way of quick frying, which can retain nutrition to the greatest extent. Fourth, adding proper amount of vinegar to stir fried shredded potatoes can not only increase the taste of dishes, but also increase the absorption rate of nutrients such as protein, calcium and vitamin C.
need to be reminded that salt should not be put too early when frying shredded potatoes. On the one hand, salt has a strong osmotic pressure, which will make the taste of shredded potatoes soft. On the other hand, if salt is put too early, it will also make the salt content in the surface layer less than that of the raw materials, thus reducing the salt content on the surface, making the dishes not salty enough and increasing the consumption of salt unconsciously. ▲