1, choose potatoes
It is very important to make the fried potato chips crisp and hard for the selection of potatoes. It is recommended to choose old potatoes, because the water in the old potatoes is less, and the fried potato chips will be brittle, while the tender potatoes have more water and are not easy to fry.
2. Cook and fry
The sliced potato chips should be soaked in clear water for 30 minutes, so as to prevent the potatoes from being too powdery. Then, appropriate amount of water should be poured into the pot to boil, and then potatoes and salt should be poured in. After the potatoes are cooked, they should be taken out and drained, and then a starch pen should be sprinkled and frozen in the refrigerator, so as to prevent the potatoes from caking and absorb the excess water on the potato surface.
3. Repeat the bombing.
After the oil is poured into the pot and burned to 60% heat, it is poured into the frozen potato chips and fried for 3 minutes, and then the potato chips are taken out. When the oil temperature rises, it is poured into the potato chips and fried again, and the potato chips will become brittle and golden in color.
The origin of potato chips
The inventor of potato chips was an American Indian named George Garin.
/kloc-one day in 0/853, George Garin, a chef in a restaurant in the eastern tourist resort of new york, made French fries as usual. A guest thought his French fries were thick, but he was still not satisfied after Garin sliced them. In a rage, Garin simply sliced the potatoes and put them in the pot.
He thought, potato chips are crisp and thin after being fried, so they must not be eaten sideways, so they can make things difficult for his guests. Who knows, after the potato chips were served, the guest ate them up quickly and was full of praise.
Since then, potato chips have become a famous dish in this restaurant. The restaurant also packs potato chips for customers to take away. Of course, because potato peeling depends on hand-made, potato chip production is extremely limited.