Method:

1. When cutting yam, do not use metal props (stainless steel can be used) and use wooden or material-made knives.

2. Soak the cut yams in salt water or cold water with vinegar, or in lemon water, and then decant them out when frying the yams.

3. You can also blanch the yam in water first so that it will not turn black and will not stick.

When we cook and process yam, we will find that the cut yam always turns black. This is caused by an enzyme contained in the yam, which is exposed when the yam is peeled. In the air, these substances react chemically with the oxygen in the air to form brown pigments and melanins.

Extended information

There is a phenolic substance in yam. When this substance comes into contact with oxygen in the air, it will make the yam black, so as long as it is not in direct contact with the air, it can Avoid getting blackened. There is another way to solve this problem. We soak the cut yam in cold water with vinegar or lemon water, and take it out when frying, so that the yam will not turn black.

In addition, when cutting yam, if a metal knife is used, oxidation reaction will occur and the yam will turn black. Therefore, if we switch to a plastic knife when cutting yam, the yam will also be avoided. blackened.

Reference material: People's Daily Online - What to do if yam turns black? How to preserve yam without discoloration