Many people say that after cutting it and soaking it in water, you should add salt or white vinegar so that it will not turn black and it will not become sticky when frying. But after I tried it, it still turned black, but it was much better than not soaking at all.

1. After each quick peeling, I immediately clean the surface with clean water, then use a plastic knife for cutting mooncakes to cut into hob pieces, then soak in water, and remove the soaked yam before putting it in the pot. Pour away all the unnecessary water so it doesn't turn black at all.

2. Soak the cut yams in cold water with vinegar or lemon water, and then drain out the water when cooking. This way, the yams will not turn black even if they are not eaten immediately. .

3. There is also a little trick. You can boil the yam in boiling water first. Do not use too much heat. Cut it thicker and then pick it up. In this way, the enzymes in the yam will be absorbed. If the element is destroyed, it will not turn black. But it’s too troublesome and I rarely use it.

4. If you cut the yam directly with a kitchen knife, the contact surface will turn black. Use a plastic spoon to draw a circle on the skin of the yam, and you can easily break it with your hands. Cut as much as you want to prevent the yam from being cut. Turns black on contact with the blade surface.

5. Yams will turn yellow when exposed to oxygen after being cut, and will turn black when exposed to an iron pot during cooking. To prevent the yam from changing color, you can steam the yam with the skin in a steamer for one minute, or you can use a microwave oven to inactivate the polyphenol oxidase for one minute.