If you fry French fries directly after blanching them, the first water splash on the surface will easily cause the high-temperature oil to splash and injure yourself. Second, although the fries he fried like this were crispy at the time, they would become soft and taste very bad after a while when they were cold. Therefore, when frying French fries, you not only need to blanch them, but also wrap them in dry starch and freeze them in the refrigerator until they become hard before frying them. This will give you the best taste.

Now I will explain in detail the whole process and tips of French fries. First of all, we need to choose potatoes with a lighter taste. For example, potatoes with spots on the skin taste better. Then peel the potatoes and cut them into strips. Be careful that the strips cannot be too thick, otherwise they will not be fried thoroughly, but they cannot be too thin. If they are too thin, the inside will be completely hard after frying for a long time, so cut the fries. The width should be moderate.

Then put the cut fries into cold water and rinse them several times to wash off the potato starch on the surface, because if not washed off, it will easily stick to the pan. Then fill a clean pot with water and boil it. Then put the fries in and cook for two to three minutes before they are almost ready to be picked up. After you pick them up, be sure to drain the water or use kitchen towels. Dry them. If you don't wipe off the water on top, put it directly into the freezer. This will cause all the fries to condense together, which is very difficult to operate.

If you want it to be crispier or more flavorful, you can use cornstarch to coat the outside of the fries, and then add an appropriate amount of salt, chicken essence, and pepper to the cornstarch. Wait for the seasoning, it will be more flavorful if you wrap it on the fries. After being coated in cornstarch, you can put the fries in the freezer, but it is best to use a flat container before putting them in the freezer. Arrange the fries neatly one by one. Otherwise, if they are staggered, they will easily freeze together, making it very complicated to take them out and fry them. Once they are frozen and hard, you can take out the magazine. It doesn’t matter if you can’t finish it, just keep it in the refrigerator. Next time you want to eat it, just take it out and fry it in a frying pan. It’s very convenient.