1. Thawing French fries Frozen French fries in the supermarket must be thawed before frying, and they need to be placed in a normal temperature environment for 1 to 2 minutes before they can be put into the pot. The purpose of thawing is to drain water, so that a large amount of oil will not be spilled during frying, and the oil temperature will not be affected.

2. The fryer needs to be preheated to 2 degrees. At this time, you can stir the French fries with a little cooking oil. When the preheating temperature reaches, pour the processed French fries into the pot, spread them evenly in the pot, and fry them with quick fire. During this time, shake the pot a few times to avoid the phenomenon of French fries sticking to the pot.

3. When the French fries are fried to a yellowish color, you can take them out of the pot and scoop them to the plate, sprinkle a proper amount of refined salt, and shake the plate up and down to make the refined salt stick to the surface of the French fries evenly. When you scoop the French fries, you should use chopsticks as much as possible, so that there will be less oil hanging on the French fries, thus reducing the greasy feeling.