Shredded potatoes are a delicacy in many people's hearts, but like all food ingredients, the finer the knife work and the more cuts, the greater the loss of nutrients. How can we retain more nutrients while ensuring deliciousness?
First, the potatoes should be cleaned before peeling. After shredding, do not soak them. Even if you are not going to stir-fry them immediately, you can seal them with plastic wrap and store them in the refrigerator. This can prevent the oxidation and browning of some nutrients in the potatoes as much as possible.
Second, try to shorten the interval between cutting and cooking. Blanching the shredded potatoes is acceptable. Although some nutrients will be lost, it ensures all the ingredients cook evenly and reduces the cooking time. In turn, a shorter stir-frying time will also reduce nutrient loss.
Sour and Shredded Potatoes
Third, stir-fry the shredded potatoes over high heat quickly. This method retains nutrients to the greatest extent.
Fourth, adding an appropriate amount of vinegar when stir-frying shredded potatoes not only enhances the flavor but also improves the absorption rate of nutrients such as protein, calcium, and vitamin C.
It should be reminded that when stir-frying shredded potatoes, remember not to add salt too early. On one hand, salt has a strong osmotic pressure, which can make the shredded potatoes soft. On the other hand, adding salt early will cause excessive penetration into the ingredients, reducing the salt content on the surface and making the dish less flavorful, which can unknowingly lead to an increased salt intake.
Jealousy potatoes