Potato
Potato is a tuber of the nightshade family that comes into a variety of shapes, and colors with flesh that is starchy, and it is commonly used in stir-fries, soups and other Chinese cuisine.
Season:
New potatoes are sold from spring to summer.And yellow-flesh ones are available from late summer to early fall.
Purchasing tips:
When purchasing, select firm, smooth, and fairly clean ones with brown color. Avoid wrinkled or green skin ones, nor sprouted ones. Try to select more uniform-sized ones, as the irregular potatoes are hard to peel as well as wasty.
Storage:
Store them in a cool, and dark place for about 2 weeks. Too much exposure to the light can result into toxic, 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.
Preparation and Usage:
Rinse them thoroughly under running water, 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.
Nutritional and Health Benefits:
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.
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