Potatoes, oil, salt, cornstarch, ketchup.

Practice:

1 Wash the potatoes you bought home with water. Then cut into strips, the thickness should be uniform, not too thin or too thick, otherwise the french fries will not look good.

2 After the potatoes are cut, soak them in water for 20 minutes, because there will be a lot of starch on the chips. Then wash the starch with water, then put the chips into boiling water, add some salt water, cook until the chips are slightly transparent, and then fish out the chips to control the dryness.

3 Prepare the right amount of cornstarch and pour it into a bowl full of potato chips. Shake the bowl so that the potato chips are evenly coated with cornstarch. Then put the chips into the refrigerator to freeze for 6 hours, remove them when frying and put them directly into the frying pan to fry.

4 When it's time to start, a little more oil is needed to make the chips float. When the oil temperature has risen to 50-60%, carefully place the fries in the pan. Be sure to stir during the frying process. After 10 minutes of frying, the fries will form and float. At this point, use a slotted spoon to scoop all the fries out of the oil. Set them aside in a bowl.

5 Reheat the oil and when the oil temperature in the pan has risen to 70-80%, add the fries to the pan and fry them for a second time. Fry them for about 1-2 minutes. The fries can be fished out once they turn golden brown.

Tips

When the fries are wrapped in cornstarch, they should not be fried directly in the pan. In this way, the fries will get soft easily. They need to be chilled in the refrigerator for a few hours. After the oil is cooked in a frying pan, put the frozen fries directly into the pan to fry. Generally, unfrozen fries become fluffy and easy to handle in a short time. Then, place the fries in the frying pan for about half a minute and they will be crispy again.