Cut the potatoes into strips and wash them with water to remove the starch; boil the water, add the potato strips, boil the water again and take them out; drain the removed potato strips and cool them, then wrap them in Uniform cornstarch (if you can’t finish this step, you can freeze it later); we need to use shortening when frying, so that the fried French fries will be golden and crispy. If you don’t have it at home, you can also use soybean oil or blended oil. , because the stability of these two oils is relatively good, and it is also the key to whether the French fries are fried until crispy. The first time we fry the fries, and ensure that the long heating will not cause the fries to color too quickly. The second time we fry them until they are crispy. The high temperature makes the outside of the fries crispy. This is how French Michelin restaurants make their own French fries, and all other extra steps are redundant. Step 1: The ingredients we need to prepare are one potato. You can choose a slightly larger potato to make it taste better. There's also white vinegar, salt, custard powder, tomato paste and vegetable oil. We're ready to go.

Boil a pot of water and add an appropriate amount of salt to adjust the base flavor so that the French fries are more delicious. After the water is boiled, put in the potato strips and cook them (it will be enough for the potatoes to become transparent when they are seven or eight years old. Do not cook them for too long. If cooked, they will rot easily) Quickly heat the pot with cold water and try to choose longer potatoes, then peel them. Cut the knife into wide slices first, then cut into strips. As for the thickness of the fries, it depends on your preference. If you like thicker fries, just slice them into strips.

Drain the soaked potato strips. Add an appropriate amount of water to the pot, bring the water to a boil over high heat, add the potato strips and cook over low heat for 2 minutes. Drain into cold water, drain and set aside. Add two tablespoons of starch and mix well. Add an appropriate amount of cooking oil to the pot. Wait for the oil to heat up and fry the potato strips. Stir constantly with chopsticks. After frying for two minutes, take out the potatoes. Let the removed potato strips cool and then put them in the pan. Fry again in the pot until slightly charred and golden brown, remove and control the oil. Soak in water and set aside. First blanch in boiling water for about 30 seconds, take out, mix with a small amount of starch and fry over low heat with salad oil.