Finally, let's talk about potato trivia to make up word count:
❶ Potatoes absorb oil more than eggplant
Many people know: eggplant because of its loose and porous structure, can absorb oil very well. The data shows that the oil absorption rate of eggplant is 14~17%.
But potatoes are more exaggerated. Take potato chips, for example, the oil content is usually about 30%, that is, "three mouthfuls of potato chips and one mouthful of oil".
❷ After cutting the shredded potatoes, put some vinegar
Many people will rinse the starch on the surface of the shredded potatoes with water before frying shredded potatoes to prevent the shredded potatoes from turning black.
But vitamin C is soluble in water, so that the vitamin C in the potatoes is thrown out in vain.
Next time, you can add more vinegar, the acidic environment can not only make the activity of vitamin C more stable, but also prevent the starch on the surface of shredded potatoes from being oxidized and blackened.
❸ Do not eat potatoes when they sprout
Sprouted, greening potatoes contain a lot of solanine, which can easily lead to food poisoning. Moreover, solanine is relatively stable to cold and hot, and it is difficult to destroy it in ordinary steaming and stewing.
Once you find that the potatoes turn green, don't think about rescuing them, just throw them away.
This article is a reviewer
 YANG Yuexin. Chinese Food Composition Table 6th Edition, Volume 1[M]. Peking University Medical Press, 2018.
 Erdmann J, Hebeisen Y, Lippl F, et al. Food intake and plasma ghrelin response during potato-, rice-and pasta-rich test meals[J]. European journal of nutrition, 2007, 46(4): 196-203. nitric oxide and vagally mediated mechanisms. Endocrinology. 2008. 149(1): 232-6.