Shredded potato stir-fry is a beloved home-cooked dish. To prevent it from sticking to the wok, people typically soak the shredded potatoes in water before cooking. However, this step causes the loss of many soluble vitamins in the potatoes. Therefore, nutritionists conducted an experiment. By soaking the shredded potatoes in different liquids and comparing their nutritional value and texture after cooking, they found the best method.
Nutritionists soaked the potatoes in water, a 1% salt solution, a 1% baking soda solution, and a 1% acetic acid solution, respectively. The ratio was 200 grams of solution for every 100 grams of potatoes, with a soaking time of 5 minutes. They then measured the nutritional loss and texture of the potatoes. It was found that potatoes soaked in vinegar water had the least nutritional loss and the best texture.
Therefore, experts recommend that before stir-frying shredded potatoes, soak them in water with vinegar added. This not only makes the shredded potatoes crispy, non-sticky, and not prone to burning, but also reduces the loss of vitamins, minerals, and other nutrients. For sour-flavored dishes like vinegar-braised shredded potatoes, shredded potatoes with green peppers, or blanched shredded potatoes with chili oil, it is better to add vinegar during the washing step rather than after the potatoes are put in the wok.