The temperature is not high enough and the oil temperature is not high enough. There are still two fried, which will be crisp.

There are raw French fries in the supermarket. Find a frying basket and pour the raw French fries into it. The oil temperature of French fries should be about 170 degrees. Because the French fries are frozen, when the French fries are fried to 1 min for about 30 seconds, lift the frying basket, shake it for about 5 times, fry it in a frying pan for 2 minutes, and then control the oil. Put the French fries in a container and sprinkle salt at high altitude.

1。 The French fries in KFC are made of potato flour (potato flour is not starch, but a kind of powder with more fiber, which is much thicker than starch, to be exact, potato granules).

2。 In the process of processing and transportation, it is under the condition of quick freezing, so it can ensure its neat and beautiful shape.

3。 When frying, oil is not just edible oil, but a certain amount of butter is added, and the proportion is very high. The function of butter is to make the oil eaten in potatoes volatilize with the unique smell of animal fat. And the potato chips are soft inside and firm outside. Let me introduce the refining method of butter. The most common method is heating refining and then adding additives. Another method is centrifugal separation of oil and fat, and then dehydration, to avoid the paste smell produced by heating and refining, which can be preserved for a longer time and can be industrialized. If you don't believe it, you can refer to the case of KFC being expelled from India. It is because KFC in India has added butter to its oil, and the status of cattle in India is not known to everyone, so a campaign to expel KFC has been launched all over India, which has caused almost all KFC stores in India to be smashed and suffered heavy losses, and it is necessary to publicly apologize to the people.

4。 Heat preservation equipment is very important. This will ensure the taste of French fries.

You can try it yourself,

The correct way to make French fries

French fries are delicious and easy to make. Wash and peel the big potatoes with golden flesh, cut them into strips of about 8× 8mm, and soak the cut strips in salt water for one hour. After soaking, take it out to dry. Remember to take out the water, or it will leak oil when frying. Fry in medium heat, take out, heat the oil temperature again, fry the French fries until crisp, and take out the oil control.

note:

Don't put too many chips because too many chips will stick together.

Prepare a round bottom pot with a hemispherical net. The oil of French fries can be big oil or peanut oil, preferably purified aromatic oil. Using sesame oil can keep the original flavor of potatoes. When frying French fries, the oil should not be too hot, which is easy to fry the French fries; The oil should not be too warm, it is easy to fry hard. Take a chopstick and insert it vertically into the bottom of the pot. When bubbles and oil flowers turn up along chopsticks, the oil temperature is just right This is taught by a chef in Xi 'an, and the effect is very good.

French fries have a trick: fry them together. When frying, put them together, just spread out the pot surface, rather less than more, and let each potato chip soak in it to control the heat; When the French fries are golden and can be fished out, you must move quickly. If you are slow, you will have a black head and a black face. Then fish it out with a sieve.

French fries can be eaten with sesame salt and pepper or ketchup, and they have a unique flavor when eaten alone. Sesame salt and pepper are easy to make. Sesame and pepper are ground with coffee mill, fried with coarse salt particles, turned into powder, and put into wooden pepper bottles for later use. Ketchup will do.

Why aren't French fries crisp?

Three main kinds of potatoes

Auxiliary vegetable oil 200g salt 2g tomato sauce 15g flour 30g.

Homemade KFC fries

1.

Prepare raw materials

2.

Peel potatoes, wash them and cut them into strips.

3.

Rinse the cut potato chips.

4.

Cook it in the pot until it is medium-cooked, and add some salt to the pot when cooking.

5.

Rinse the water, drain it, and freeze it in the refrigerator for more than 24 hours.

6.

Take the potato chips out of the refrigerator and drop them a few times, and they will spread out and remove the ice residue on the surface.

7.

Pat the flour lightly so that each potato is evenly covered with flour.

8.

Add potato chips when the oil temperature is 60% hot, and turn the pot with chopsticks while shaking.

9.

Fry until golden brown, and control the oil.

10.

French fries are fried.

Cooking 1. Don't boil potatoes until they are completely cooked. Add salt when cooking to better ensure the hardness of potato chips;

2. Freeze in the refrigerator, and the fried potato chips are more brittle after freezing;

3. Frying with big fire makes the fried French fries have good hardness and brittleness;

If you want crisper chips, you can fry them twice. First fry until it is slightly yellow, then control the oil, and then fry when the oil is burned to 70% heat.

I hope my answer is helpful to you.

Why are my French fries not crisp?

I had this problem before, but later I changed to a potato, which was crispy.

So potato varieties should be the main problem.

Don't choose potatoes with light yellow skin. They are sweeter, contain more water, are not easy to be brittle and soften quickly.

Choose red-skinned potatoes, which have more starch, less water and no sweetness. It's also easy to fry.

After changing potatoes, I tried several methods and found that the most convenient and quick frying method, which is most like KFC, is-

1. Slice potatoes and blanch them in hot water until they are half cooked.

2. After blanching, cool the potatoes and drain the water, then roll up each potato, pat it in dry starch and grind it into powder evenly.

3. Fry in a hot oil pan twice. Decoct for the first time 120 degrees for 2 minutes until the surface is slightly yellow, and take it out; If the fire is not turned off, the oil temperature will rise to 180 degrees. Fry for the second time for about 1 min until the surface is golden. Take it out.

This method tastes more like a fast food restaurant and is not easy to soften. After I cooked it, I ate it for half an hour, and the skin was still crisp. The most important thing is not to put salt too early. Sprinkling salt when eating can soften and slow down.

I hope my answer is useful to you.

Why are French fries not crisp or soft? Please give me some advice.

When frying for the first time, don't use too high oil temperature, fry slowly with low fire until it is almost cooked; When frying for the second time, first burn the oil very hot, and then fry the French fries that were cooled before until they are almost cooked.

The French fries bought outside are crisp to fry, but they are too soft. What can I do to make them brittle?

This is a very simple method. It's not worse than what you bought outside. Crispy and fragrant. Sometimes it is very troublesome for children at home to eat temporarily. I learned a skill on TV. Wash the big potatoes, peel them, cut them into strips about one centimeter, and cook them in hot water for two minutes, which is very useful. Remember not to overcook it, or it will be fried too soft. Put the cooked strips on a large plate, such as a fruit bowl, and let them cool. Just like the large portion of American French fries we bought in the supermarket, we grab a handful when we want to eat them, fry them in an oil pan with medium heat until the skin is golden, drain the water and sprinkle with some fine salt. My son always says KFC is junk food, but he can't resist the temptation of French fries. It is safer to fry by yourself, and the time for frying cooked French fries is shorter, which is more conducive to the absorption of nutrients. Sweet potatoes can also be used. My son said I blew it up. A sense of accomplishment, the most important thing is that you don't have to waste time cooking if you want to eat. Basically, three big potatoes can be packed in a big bag after being cooked and frozen, which is enough for him to eat for a long time.

How do you fry French fries? Why don't I fry them so crisp?

Potatoes 1000g.

Auxiliary salt 1 teaspoon vegetable oil 1 tablespoon tomato sauce.

How to make French fries?

1. Wash, peel and slice potatoes, not too thick. 2B Pencils are almost the same. Put it directly on the plate, drop four or five drops of vegetable oil and add a little salt. The amount of salt depends on the taste. I just lightly sprinkle a thin layer, and then shake the container to make it evenly seasoned. It is not recommended to stir with chopsticks, which is easy to crush. Put the plate full of potato chips in the microwave oven for three minutes, take it out, turn it over and put it in high heat for three minutes. The final potato chips have been slightly golden yellow, the moisture is just right, and the skin is wrinkled, but it is not brittle and needs to be fried.

2. Cool the oil in the hot pot. The oil has just passed through the potato chips, and it is heated to the point where there are small bubbles when chopsticks touch it. Add microwave potato chips and push them with chopsticks from time to time to avoid sticking. A small amount of fried potatoes needs part by part.

3. Stir-fry until golden brown, then take it out and put it on a plate. Take it out as soon as it changes color, because the potatoes have been cooked by microwave.

4. Dip in tomato sauce, and the French fries are crispy outside and tender inside.

Enjoy it

Cooking 1. The potato chips heated in the microwave oven lose water, and the cooked potato chips are very strong, which not only increases the taste, but also saves oil and time when frying. If fried raw, it's easy to fry black and undercooked, and the peeled French fries will not splash oil when put into the pot.

2. Sprinkle salt to adjust the bottom flavor, mix a few drops of oil first, and then put protective clothing on the French fries by microwave, so that oil will not be absorbed in the French fries when frying again, achieving the effect of crispy outside and tender inside, which not only saves oil, but also saves the trouble of draining oil after frying;

3, because the French fries are ripe, they are picked up as soon as they change color when frying. At that time, the color was bright gold, not black at all.

I hope my answer is helpful to you.

Why are French fries not brittle after freezing? How can they be brittle?

Dry and fry until crisp.

Why do you have to fry French fries twice at home?

When frying for the first time, fried food usually absorbs a lot of oil, so it is necessary to scoop up the fried food first, skim off the oil, and then fry it in oil, so that the excess oil in the food can be forced out, so that the fried food is not only oily, but also more brittle.

Urgent! Master of French fries, my French fries are not crisp!

1, peeled potatoes, washed and cut into strips. After cutting into strips, there is no need to wash with water.

2. Sprinkle dry starch and mix well. Must be wrapped in dry starch and fried until crisp. If you want to eat seasoned French fries, you can mix seasonings with starch.

3. When the oil is heated to 50% to 60%, shake off the starch that is not firmly attached to the French fries and put it in the oil pan. Pan-fry over medium heat until golden brown, remove and fry the French fries.

Just cut the French fries anytime. There is really no need to cut it and put it in the refrigerator before taking it out. It's time-consuming, laborious and meaningless.

The method of French fries KFC, fried crisp French fries, why didn't they become crisp later?

First of all, the potato chips should be finely cut, then they must be thoroughly washed with clear water several times to remove starch, then soaked in clear water for about 2 hours, and then drained. Then when the oil temperature is 50% hot, fry it in a pot, not too much at a time. Take it out when it's cooked and fry it until it's crisp. I wish you success!