Potatoes are one of the common ingredients in our lives, and they are also common ingredients in our kitchens. Its practice includes all cooking methods such as steaming, frying, boiling and frying. Among them, we often eat shredded potatoes with green peppers, stewed beef with potatoes and mashed potatoes. Different methods have different tastes. In particular, making potato chips with potatoes really stumbles many people's taste buds, especially when children see it, they will feel that they are swallowing saliva and want to have a bite.

Then someone must be curious at this time. Since French fries are so delicious, what should I do? In fact, the practice of potato chips is very simple, and the overall cooking method has almost no technical content, but the simpler the food, the higher the requirements for details. Especially potato chips, if you don't pay attention, they will be fried too dry, or they will become soft soon after frying, which is why the details are not in place.

The following words are not much to say. Today, I will share with you the specific steps and details of this potato chip. I will express it in the simplest and most understandable words so that everyone can understand and understand it. Let's watch it with me.

Prepare the materials

Ingredients: three potatoes

Accessories: 2 grams of salt, 3 grams of thirteen spices, and a handful of raw powder.

Steps of French fries

Step 1: First, clean the potatoes, remove the skins, then cut them into thin slices (slightly evenly cut, so that they will be more interesting when they are taken out of the pot), put them in a container, and add water and salt to soak them slightly (the purpose of soaking is to make the potatoes oxidized and black, so it is best to rinse them with clear water several times before soaking).

Step 2: Then wash the pan, add clean water, boil it with a little salt, then pour in the drained potatoes, blanch them to 60% heat, then pour them out, soak them in cold water quickly, and gradually reduce the temperature (this step needs to be cooled quickly, otherwise the potato chips will easily turn into mud and rot after a long time).

Step 3: Put the potato chips into a bowl, pour a layer of soy sauce on them (at this time, the potatoes have only a little bottom flavor), seal them with plastic wrap and put them in the refrigerator for 10 minute, then stir them with raw flour, so that the potato chips are evenly coated with raw flour and then put them in the refrigerator for freezing overnight (this step must not be ignored, because the frozen potato chips are not easy to stick to the pot when frying, and are more likely to become hard and brittle).

Step 4: Turn on the stove and light it, and separate the oil pan from the water in the dry pot. When the oil temperature reaches 60%, it will be changed to medium and small fire (when the oil temperature hits the face, it means 60% is hot). Wrap the potato chips with a colander, fry them in an oil pan once, and remove them when you see bubbles and dryness on the surface of the potato chips. Then, raise the oil temperature to 80% heat, fry the potato chips in the oil pan 15 seconds, and take out the oil control (you can take out the potato chips at this time.

Step five, finally add thirteen spices to the bowl, and roll the French fries in the thirteen spices while they are hot, so that the surface can be covered with a layer of seasoning, and with tomato sauce, the flavor at the entrance will be strong, the taste will be more crisp, and the more you eat, the more delicious it will be.

Overview of French fries

Through the above steps, I believe many people have a deeper understanding of the practice of French fries. In fact, this potato chip can be understood by a kitchen white. The overall steps can be divided into two steps. The first step is to change the knife. This step is to cut the potato chips evenly, so that they not only look good when fried, but also mature together when cooked later. The second step is to open the oil pan, which is the most important step in the whole cooking process. The oil temperature must be slightly higher in the early stage, so that the fried potato chips can be fried quickly and thoroughly, and at the same time, the potato chips will not absorb too much oil in the pot because of the low oil temperature.