Sprouting potatoes fried food is best not to

Potatoes are the people eat food, many people will store some at home, eat with.

Just a little too long, the Green surface of potatoes. Some people think that throwing unfortunately, as usual with sprouting potatoes cooking, but this is very dangerous. Germination is a toxin people eat potatoes is a tuber, showing many SAG, called bud bud eye in eye with a group of axillary buds, the top of the tubers have buds. In potatoes during storage, if you hold a long time, higher temperatures, sunlight to potatoes, the surface may promote long shoots potatoes.

Germination, sprouting of parts produced many enzymes, enzyme is bio-catalysts, enables storage of material decomposition, into a substance for Bud growth.

In this material transformation processes, produces a toxin called solanine base, it is an alkaloid, hemolysis and stimulating function of the mucous membranes. Who ate the sprouting in potatoes, nausea, vomiting, dizziness and diarrhea, severe poisoning symptoms, but also cause cardiac and respiratory paralysis of the deaths.

Cooking with vinegar good when potatoes have just sprout growth also is not big, you may include bud and Bud hole dug out a piece, or you can eat for the rest, because then the toxin are also concentrated in the bud and nearby parts of the toxin is not extended.

Although after the treatment, will remain part of the toxin, processing time to dig to the root of bud and Bud, turning to green skin, soak for half an hour after processing for human consumption.

This kind of silk or inappropriate fried potatoes and fried slices of eating, braised, stewing or boiled.

Due to the acid alkaline in Solanum nigrum l. easy decomposition, so add some cooking vinegar when available. To prevent long shoots potatoes, should it be stored at low temperature, not direct sunlight. If too many raw sprouts, and potato skins surface has become black green do not eat any more.

(Edit: Tang Hui internship in red)