Do you want to soak potatoes in water after cutting them

After cutting potatoes, it is recommended to soak them in water to help remove surface starch and prevent oxidation and discoloration. The main purpose of soaking potatoes in water after cutting is to reduce the surface starch content. Excessive starch can cause sticking to the pot or affect the taste of the dish during cooking. Soak the cut pieces or threads in clean water, and the starch will gradually dissolve in the water. After the water becomes turbid, you can change the water and repeat the cleaning. This method is particularly suitable for stir fried potato shreds or cold potato slices that need to maintain a crisp taste. After soaking in water, the potatoes are not easily soft and rotten when stir fried at high temperatures, and their color is also brighter. Some special cooking methods may not require soaking in water, such as when making mashed potatoes or stewing dishes, starch can actually increase the thickness of the soup. If potatoes are soaked in water for too long before frying, residual moisture may cause oil splashing danger, and kitchen paper should be used to absorb the moisture. If potatoes with skin slices are soaked for a long time, water-soluble vitamins may be lost. It is recommended to adjust the soaking time according to actual needs.

It is recommended to control the soaking time of potatoes in water at around 10 minutes, as prolonged soaking may lead to nutrient loss. Processed potatoes should be cooked as soon as possible to avoid prolonged exposure to air. Choose fresh potatoes without sprouting, as the sprouted parts contain solanine and need to be thoroughly removed. Potatoes should be stored away from light and ventilated in daily life. Placing them together with apples can delay germination. The recommended cooking method is steaming or stir frying at low temperatures with minimal oil to maximize the retention of nutrients such as vitamin C and potassium.