"the sweet potatoes, who knows the smell, are all different." it's the fragrance season, and it's the smell of baked potatoes from the back of the street. Have you ever experienced the rush to buy red potatoes, and when they're cooked, you find them dry, unsweet, or even empty and rotting? Actually, it's a college question. I've taught the old farmer who's been dealing with potatoes for over a decade, and then the vigilante has taught you a few practical tricks to make sure you pick one and make sure you're sweet and soft
First, look at the look
Picking potatoes, looking at its "carrying" at first sight. High-quality red potatoes have a smooth external appearance, even colours and no visible signs of disease, moth and decay. The colours of the red potato skin are usually light pink, dark red or purple red, and the deeper the colours usually indicate the better the maturity of the red potato。
Careful observation of the cassava surface does not carry black or brown spots, which are often the beginning of disease or decay. Similarly, potatoes with wounds or cracks on their surfaces are not bought, and are not easily preserved and perishable. Some of the cassavas have small holes on their surfaces, which are traces of moths, and when they do, their internal quality is significantly compromised。
Potatoes are shaped in a hammer or long strip, symmetry at both ends, and moderate head. Try not to choose irregularly, too big or too small potatoes. Particularly large or odd-looking sweet potatoes are likely to experience growth problems that affect their taste。
Remember: no red potatoes with lumbers and swollen surfaces, which means nothing new. Some friends mistakenly assumed that red potatoes were as toxic as potatoes, which did not produce toxins per se, but which consumed nutrients and moisture inside the red potatoes, causing a bad taste, so they were not recommended for purchase。
Second, touch the surface
Pick up a sweet potato. Good sweet potatoes should be solid and flexible and feel sunk. This is due to the fact that fresh cassava is abundant in water and the nutrients are not lost。
If you touch the red potatoes soft, wrinkled, or feel wet, it is likely that they have been stored for too long and are starting to lose water or rot. In particular, some seemingly perfect, but light pressure can feel the internal emptiness of the potatoes, which are often spoiled and must not be purchased。
Potatoes of the same size, the heavier the weight, the better the moisture. The light-weight potatoes are likely to have been stored for a long time, evaporated in large quantities and dry and dry。
In one case, particular attention is drawn to the fact that, if the skin of the cassava appears to be normal, but it is clearly light, it is likely that it has developed a tuber worm or other disease. The cassava may have deteriorated inside and even become uneatable。
Second, smell
It's also an important way to judge the quality of potatoes. Fresh and healthy potatoes should have a natural fragrance with a faint smell of dirt and sweetness。
If you're smelling mold, sour or any other abnormal smell, it means that the potatoes are not fresh, or they're spoiled. Some businesses may overuse microbicides in order to extend the conservancy period of the potatoes, which smell of a snotty chemical agent and must be avoided when selecting them。
The first thing that comes in is smell. Due to the potential for crowding, tideing and other conditions during transport, there may be individual variations in the quality of the cassava, even at the time of shipment, and timely inspection of the smell can lead to early detection of problems and communication with businesses。
Third, identify the species
Potatoes have many varieties and different varieties are suitable for different forms of cooking. Based on the colour of the potato, it can generally be divided into three types: yellow, orange and purple。
Yellow sweet potatoes (e. G. Potato 32 and watermelon red) are long in size and light pink in skin. This is a high-sweet, high-stealed ground powder suitable for roasting or steaming. Roast, fragrance and soft tastes are the preferred varieties of street roasted potatoes。
The white red potato is fat and the skin colours are dark red or purple red. Such potatoes are generally dry, have a slightly lower sweetness and are suitable for the cooking of cassava or cassava, are not easily boiled and have a complete shape。
The potato is rich in nectar and resistant to oxidation and suitable for cooking congee or making sweets. The potato is relatively dry and sweet, but of high nutritional value。
Some high-quality varieties, such as potato 25 and volcano i, are now highly appreciated by their unique taste. Potato 25 is of high sugar and low fibres and is particularly suitable for roasting. Volcanic-1 is produced from volcanically rich selenium soils and has a higher nutritional value。
Fourth, storage law
With good potatoes, the right storage methods can also prolong their shelf life and even increase their sweetness. There are three principles for the storage of potatoes: maintaining dryness, ventilation and appropriate temperature。
The red potatoes are afraid of cold and, when the temperature is too low, they are frozen, forming a hard heart, which is not fertilized or boiled; if the temperature is too high, they are sprouts. Better keep storage temperature at 10-15°c. Relative humidity should remain between 80 and 90 per cent。
When stored by the family, the potatoes can be placed in the cold ventilator or in a newspaper package. If it is wrapped in a newspaper, the potatoes are put on the paper for the sun and then wrapped up for preservation, which increases the sweetness of the potatoes。
Potatoes are intolerant to damp and can easily cause bacterial infestation and decomposition. It would be preferable to keep it in a well-breeded wooden box or basket of bamboo rather than a plastic bag or a sealed tank。
Potatoes are usually sweeter, so it's better to have some days when they come back. This is due to the fact that, during the storage process, starch in the potatoes is gradually converted into sugar, thereby increasing sweetness. It's usually a week or so, and it's gonna go up。
Number five, before cooking
Potato surfaces may be accompanied by soil and impurities, and it is recommended that water be immersed for a few minutes and that the stains of the skin be removed with a brush。
If you're going to wear leather, you should clean it all up. The red potato skin, though nutritious, may also have residual stains or impurities that must be cleaned up。
Potatoes should not be skinned too early, and it would be preferable to remove them before cooking in order to prevent oxidation from getting darkened. If pre-treatment is required, the decorated cassava can be immersed in water, but not for too long, in order to avoid nutrient loss。
Sometimes you find the red potatoes cut open with black or brown spots or internal brown lines, which are best not to eat. They are also not edible if they have black skin or brown spots。
With these six techniques, i'm sure you'll be able to do more than play next time you're buying potatoes, and you'll never be blinded by the "sweet look inside." picking the right potatoes, whether they be roasted, steamed, boiled congee or made sweets, gives you and your family the best taste. Let's go to the market while we're at it
