For potatoes that germinate a little, you should dig deep into the sprouting part and around the bud eye, then soak for more than half an hour, discard the soaking water, and add water to cook thoroughly before eating. Because solanine is easy to decompose when it meets vinegar, some vinegar can be added properly when cooking to accelerate the destruction of solanine and become non-toxic.

Storage measures:

(1) Potatoes should be stored in a dry and cool place or irradiated to prevent germination.

(2) Those who germinate more or whose flesh turns black and green cannot eat. If there is not much germination, the buds and their parts can be removed, peeled and soaked in water for 30 ~ 60 min, and some vinegar can be added during cooking to destroy the residual toxins.

In fact, Solanum nigrum is not so terrible. If the potato germination is not serious, it can be saved.

First, the distribution of Solanum nigrum in potatoes is not uniform, and the content of epidermis and buds is the highest, so it can be peeled, and the thickness of 1-2 cm around the sprouting site can be removed, and the discolored part can be removed.

Second, slice or shred potatoes, soak them in cold water for more than half an hour, and continue soaking in water. Solanum nigrum is soluble in water, and most of it can be removed by soaking. The purpose of soaking after changing water is to prevent potatoes from changing color.

Third, Solanum nigrum, like many other alkaloids, is not very heat-resistant, and it can degrade the remaining toxins when cooked and cooked thoroughly. Solanum nigrum is most afraid of acid, so put some vinegar when frying potatoes, and the detoxification effect is better.

References:

Xinhuanet-Are sprouted potatoes really inedible?