Making the main ingredients: potatoes

Making the auxiliary ingredients: salt

Black pepper

Ketchup/mayonnaise

Method:

1. Wash the potatoes, peel them, and cut them into strips of about 8 centimeters in 2 centimeters square.

2. Wash the cut potato strips with water to remove the starch on the surface. Then cool and dry.

3. Pour oil into the pot, add the potatoes when it is 70% hot (put less at a time, if you put more will seriously affect the effect of frying). Frying time to keep turning to make the heat evenly. Fry for about 7-8 minutes. When the surface of the fries change color, test the inside with a knife to see if they are cooked. Drain the oil.

4. Fry again. Remove when golden brown. Place on kitchen paper to absorb excess oil and sprinkle with salt and black pepper.

5. Serve with mayonnaise or ketchup

Homemade French fries

The first practice:

Ingredients: a potato

Seasoning: milk, (pepper) salt

Preparation: 1, cut the skin of the potatoes, cut into julienne for spare (can not be too thin, can not be too thick)

2, the shredded potatoes in a bowl, add the milk ( with potatoes flat) soaked 1,2 hours (hot days to put in the refrigerator Oh)

3, potatoes out of the drain (must be drained, otherwise the oil will splash a lot of deep frying)

Practice:

1, the pot on the fire heating, pour in the right amount of oil, into the potatoes deep-fried in medium heat for two minutes, and then a minute of high heat can be

2, out of the drain

3, put into a bowl, sprinkle a little fine salt and mix it (action should be fast, after the potatoes are cold, it will become soft, the shape will not look good)

The second practice:

Raw materials: potatoes

Seasoning: salt

Preparation: Peel the potatoes and cut them into julienne and wait for the use of

Practice: 1, the pot on the fire heating, pour in the right amount of oil

2, the oil is hot, the potatoes are cut into the julienne and wait for the use of

Practice: 1, the pot on the fire heating, pour in the appropriate amount of oil

2, the oil is hot pour into the shredded potatoes, the first large fire for a minute, and then medium-low fire for about five minutes, and then large fire for a minute (to see if the shredded potatoes are browning)

3, fished out and drained

4, put into a bowl, sprinkled with fine salt and mix can be

Note:

1, the second practice is suitable for the thought of that is to do, the first practice is to think of doing it can be slowly The first is to take your time if you want to do it. The first is to take your time to prepare it. When Wenwen comes home and says she's hungry for French fries, I have to use the second method to make them for her.

2. The first method is easier to cook because it is soaked. And the second one just takes longer to fry.

3, to see whether the fried, of course, the easiest way of method is to take one of the thickest eat eat to see. There is also with the eyes to see, whether the shredded potatoes change color.

4, potatoes should not be cut too thick, of course, not too thin. Too thick is not easy to fry, too thin is easy to soften.

5, the first one has a little creamy flavor, very good.

6, potato strips into the refrigerator before freezing, be sure to thoroughly dry the surface of the water before. You can use kitchen paper.

Tips, this before you can do some more frozen in the freezer, want to eat when you take the appropriate portion out of the fried on the line.

7, when frying, do not put too many fries at a time, so as not to stick. The amount of oil is better than the fries.