Q: Adding some vinegar when frying shredded potatoes can detoxify!

　　Potatoes contain a weakly alkaline biological base, solanine, which has an anesthetic center nerve and lysis of red blood cells. A very small amount of solanine has no obvious harm to the human body, but if you eat 200 mg (about half a potato) at one time, you will get sick after 15 minutes to 3 hours.
　　
　　Here are some simple tips to avoid danger:
　　
　　Cut the peeled potatoes into small pieces and soak them in cold water for more than half an hour to dissolve the remaining solanine in the water. ； Taking advantage of the weak alkaline characteristics of solanine, adding an appropriate amount of rice vinegar when cooking potatoes, and using the acidic effect of vinegar to decompose solanin, can play a detoxifying effect. The hot and sour potato shreds and vinegar-strewn potato shreds that people often eat not only taste good, but are also superior in safety.
　　
　　Potatoes can be stored in a cool place at about 5 degrees Celsius. They must not be exposed to the sun, and there is no need to put them in the refrigerator. Too high a temperature will cause potatoes to sprout or rot. Too low a temperature will cause frostbite and inedibility. ；
　　
　　However, it should be noted that if you feel numb or astringent in your mouth when eating potatoes, it means that the potatoes also contain more solanine, and you should stop eating them immediately to prevent poisoning.