Potato

The potato is a tuber of the nightshade family that comes in a variety of shapes, and colors with flesh that is starchy. They are commonly used in stir-fries, soups and other Chinese cuisine.

Potato

New potatoes are sold from spring to summer.And yellow-flesh potatoes are available in late summer and early fall.

When choosing potatoes, select the firm, smooth, and fairly clean ones with brown color. Avoid neither potatoes with wrinkled or green skins, nor sprouted ones. Try to select more uniform-sized ones, as the irregular potatoes are hard to peel as well as wasty.

Store potatoes in a cool, and dark place for about 2 weeks. Too much exposure to the light can result into toxic ones, if so, cut off the green part and use the rest for the sake of safe. Also, prolonged storage can lead to sprouting and shriveling, remember to cut off the sprouts before using.

Rinse thoroughly under running water, then scrub the skin with a vegetable brush, wash again, then cut into cubes or thin matchstick-sized strips as desired, soak in cold water until ready to use, for about 20 minutes in gengral.

Potatoes contain vitamins and minerals that have been identified as vital to human nutrition. Almost all the protein of a potato is contained in the thin layer just under its skin. So for the maximum utilisation of this valuable source of protein, you can either eat potatoes whole, or peel them after cooking.