Potato silk is a lot of popular feeling medium delicate, but follow all food raw material tomato patch same, the knife is versed in finer, blade is jumped over much, nutriment loss is bigger. If where,ensure delicate while tarry more nutrition?
The first, after should cleaning potato clean again flay, after cutting into shreds directly, do not immerse, even if not it is OK also that the boil on the horse is fried with last in after film is sealed, be being put at refrigerating ark, the oxidation of material of a few nutrition in can preventing potato as far as possible so, produce brown to change.
The 2nd, shorten as far as possible cut the interval that match and cooks. Water of potato silk scald is possible, although meet loss a few nutriment, but it is mature that such meetings make all raw materials synchronous, and shorten cook time, from tell boil to fry time to shorten on the other hand also can reduce nutrient loss.
The 3rd, fry potato silk to should choose the way that urgent fire fries quickly, can go up in the oldest rate so tarry nutrition.
The 4th, right amount vinegar is joined when frying potato silk, can increase dish to taste mouthfeel not only, still can raise the absorptivity of the nutriment such as protein, calcium and vitamin C.
What need reminds is, when boil fries potato silk, should remember cannot putting salt premature, a salt have very strong osmosis to press, can make molten of potato silk mouthfeel, put salt to also can make salinity crosses interior of raw material of much ground infiltration early second, reduce content of surface layer salt to make dish savors saline taste thereby insufficient, saline edible increases to measure in becoming aware.