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Look, this is a big potato that I bought for two yuan. With this potato, I fried a large plate of French fries and didn't pass out. Wash the potatoes, then peel them, and then wash them with water for later use.

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Cut the potatoes into long strips. Personally, I suggest that you don't have to cut them too wide or too thin. If they are too wide and thick, it takes some effort to fry them. If the potato chips are too thin, they will soon be particularly brittle and will not have the tender taste outside.

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Add two teaspoons of salt to the cut potato chips, and then grab them with your hands to make the potato chips covered with salt.

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When the potato chips are all stained with salt, add water to the pot and soak in the water for 20 minutes. Do not clean the potato chips.

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After soaking for 20 minutes, we are going to start the trick of making potato chips brittle without softening. We will control the drying of potato chips and put them all on the panel.

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Grab a handful of flour and rub it gently on the potato chips. The flour will soon be "sucked away" by the potato chips, then grab a handful of flour and rub it again, so that all the potato chips are evenly covered with flour.

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When the potato chips are evenly covered with flour and do not stick to your hands, put them together, then sprinkle a handful of flour on them and wait for ten minutes.

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After ten minutes, the potato chips will become a little sticky again, then grab a handful of flour and sprinkle it on it, then gently rub it with your hands, and then take out all the potato chips and put them aside.

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Clean the pan and add more vegetable oil. I use corn germ oil. Fried food tastes light and won't feel greasy.

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When the oil is hot, put the potato chips in the oil pan with medium heat, and don't turn them half a minute ago, because our potato chips are covered with flour. If we put them in the oil pan and move them immediately, the flour will fall into the oil pan, the potato chips will taste bad and the oil will become very turbid. After half a minute, they will start to rotate, so that the potato chips will be evenly heated.

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When the potato chips turn golden, take them out with a colander.

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Don't think that we have just succeeded. If you want to eat French fries that don't become soft, just pour them back into the pot, fry them for another minute, turn them quickly, and when the French fries bubble in the oil, take them out and put them on a plate with the oil content controlled.

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Look, a plate of golden French fries is ready. Sprinkle with black pepper or some barbecue is very good. But my baby and I like dipping in ketchup best. It tastes great!