Potato shreds 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 you retain more nutrients while ensuring deliciousness?
Shredded Carrots and Potatoes
First, potatoes should be cleaned before peeling. Do not soak them after shredding. Even if you are not cooking them immediately, you can cover 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 preparation and cooking. Blanching the potato shreds is acceptable. Although some nutrients will be lost, this will ensure all ingredients cook evenly and shorten the cooking time. In turn, a shorter stir-frying time will also reduce nutrient loss.
Third, stir-fry the potato shreds over high heat quickly. This will retain the nutrients to the greatest extent.
Fourth, add an appropriate amount of vinegar when stir-frying potato shreds. This will not only enhance the flavor of the dish but also improve the absorption rate of nutrients such as protein, calcium, and vitamin C.
It should be noted that when stir-frying potato shreds, remember not to add salt too early. On one hand, salt has a strong osmotic pressure, which will make the potato shreds soft. On the other hand, adding salt early will cause excessive salt to penetrate the ingredients internally, reducing the salt content on the surface and making the dish less salty, which can inadvertently increase the amount of salt consumed.