It's actually very easy to fry French fries into golden brown, but the difficult thing is how to keep the crispness of French fries for a while.

French fries are a snack that many children and even adults like. In the past, people liked to eat French fries bought by fast food restaurants such as McDonald's and KFC. Later, with the popularization of health knowledge, more and more people started to make French fries at home. There are generally three problems in the process of making French fries.

1, how to master the oil temperature, should be in a few layers of oil temperature pot.

2. How can you fry it as golden and crisp as you bought it outside?

3. French fries soften too quickly after being fried.

I have three specific steps to solve these three problems. Don't worry, I will point them out in the following specific operations.

raw materials: 2 potatoes, moderate starch and a little salt.

Specific operation flow

1. Peel and wash the potatoes and cut them into small strips with uniform size and width of half a centimeter.

2. Then put the potatoes in cold water, rub them with your hands for several times, and clean the starch in the potatoes. If there is too much starch in the potatoes, they will easily soften in a short time after frying.

3. Boil the water from the pot, add a little salt to the potato chips, cook for 3 minutes, then remove and control the moisture.

4. This step is to solve the second problem above. Put potato chips into starch, so that the starch is evenly coated with starch. Only by sticking starch can potato chips turn golden brown after frying.

5. This step solves the third problem above. Seal the pot with plastic wrap, put it in the refrigerator and freeze it for 18 minutes, so that the excess water in the potato chips can be absorbed into the starch. Sealing the plastic wrap can prevent water vapor from entering the pot.

6. This step is to solve the first problem and share the know-how of oil temperature with you. The oil temperature is 6 layers hot, put the potato chips into the pot, then turn off the fire, let the potato chips soak in the oil for a while, wait for the appearance of the potato chips to harden and change color, then turn on the small fire and continue to fry until they become golden and crisp. The oil temperature is 6 layers hot, and the oil will spread around from the middle. The oil temperature in the first layer is 3 degrees, and the oil temperature in the sixth layer is 18 degrees.

7. Take out the fried French fries and control the grease to use.

Message

Making French fries is relatively simple, except for the oil temperature, which is relatively easy to operate. There is no complicated process, only the oil temperature is difficult to control. As long as you remember one thing, you can put the potatoes in the pot when you see a slight smoke coming out of the oil, and then you can turn off the fire and soak them in the oil for a while. Among the three problems, the most difficult problem is the softening of potatoes. Remember, the softening must be because there is too much water in the potato chips, and the fried potato chips have not completely fried the water, so they all soften after being fished out. There is also the potato chips that are fried, spread on a plate, and wait for the heat to dissipate before putting them into a plate.

as long as you do the above, you can definitely make golden crisp and delicious French fries.

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