1, peeling. Peel the selected potatoes with a peeling knife. If there is no peeling knife, you can wipe off the skin with a steel wire cleaning ball.
2. Cut into strips. Cut into squares of about 1 cm. Do it at home, in order to put less oil when frying later, you can cut it shorter.
3, cleaning. Cut potato chips should be washed repeatedly with clear water, even if the starch on the top is washed away, so that it is not easy to turn black and the color is beautiful.
4. drowning. Put the cleaned potato chips in the pot, and you can blanch them in cold water. When the water boils, you can cook.
5, cleaning. Rinse the blanched potato chips with cold water to remove the froth.
6, coated with starch. Wash the potato chips, control the moisture, put them in a basin, add starch, and stir them so that all potato chips are evenly covered with starch.
7. freeze. The potato chips coated with starch are frozen in the refrigerator for about an hour. (If you want to prepare more potato chips, you can also divide them into plastic bags according to the amount you need each time.)
8, deep-frying, deep-frying. Frozen potato chips can be taken out for later use. Vegetable oil has just been put into the pot, and it is better to use vegetable oil for French fries. Medium fire (remember not to use a big fire, otherwise it will be easy to paste and look bad). When the oil temperature is 50% hot, just put chopsticks in and make small bubbles. Add the French fries, fry for about 5 minutes, then turn them with chopsticks, and fry for 2-4 minutes. Then turn on the fire, when the oil temperature is very hot, pour it into the pot and fry it 1 minute or so, take it out and control the oil.
9. Sprinkle salt. French fries with good oil control can be enjoyed by sprinkling proper amount of salt. Those who have ketchup at home can also enjoy it with ketchup.