In order to find the most brittle and slowest softening method, I tried it four times:
Don't add salt too early. The sooner salt is added, the faster it softens.
First time: first dip the French fries in flour, eggs and cheese powder. There is no difference between not eating and frying directly. After high-temperature frying, they will still soften quickly.
The second time: the same recipe, low temperature and slow fire, and finally turn off the fire, the frying is simpler, but it still softens quickly.
Third time: cook in boiling water without powder. If the water is boiled again, it will be fished up immediately. Let it cool until the water is dry, and then fry it. It will still soften.
Fourth time: directly fry the sliced French fries in the oil pan until cooked. Take out that drained oil, cool, packaging and freezing in the refrigerator. The next day, again.
Take out and fry at high temperature for 5 minutes. The surface of fried French fries is very brittle and the softening speed is relatively slow.
1. Cut the potatoes into strips.
2. Put in 180 degree oil pan and fry until cooked. Take it out and let it cool, then put it in the refrigerator and freeze it overnight.
3. Take out the frozen French fries and fry them in an oil pan at 200 degrees for 5 minutes.
4. Remove the drained oil, sprinkle with a little salt and mix well with black pepper. Just dip it in ketchup when eating.