Ketchup: Nervous System Protection

Ingredients

Potatoes 2-3

Fruit Personal Preference

Milk Moderate

Salt Moderate

Oil Moderate

Water Moderate

Tomato Sauce Moderate

Sweet Chilli Sauce Moderate

Sweet Chilli Sauce Moderate amount

Pepper Salt Moderate amount

How to Make French Fries

1. 3 potatoes, preferably choose a larger one. Milk moderate amount.

2. Peel the potatoes, cut them into chunks of uniform thickness and then into strips.

3. Cut the potato strips first rinse both sides, wash away the powder, and then soak in water to precipitate the starch in the potato.

4. Boil the water in the pot, put the soaked potato strips in the pot and cook for about three to four minutes, when the potatoes are almost ripe.

5. Drain the potatoes, using kitchen paper.

6. Put the potatoes in a bowl and pour in the milk to soak them.

7. Put the milk-soaked potatoes in the refrigerator for two to three hours.

8. After chilling, remove the potatoes from the milk and drain again.

9. Place the drained potato strips in a bag and refrigerate until the strips are completely firm. They are usually firm in three hours or more.

10. Put a moderate amount of oil in a pot and heat the oil until it is six or seven times mature. You can add some salt to the oil, so that the fried potatoes have some salty flavor, but also to prevent sticking to the pan.

11. Put in the frozen potato strips deep-fried.

12. Fry until light brown. Fish out.

13.Repeat and fry again until browned.

14. Control oil. Fish out. Plate.

15. Sprinkle with pretzel salt and serve with ketchup and sweet chili sauce. Tasty french fries to eat.

Tips

1, potatoes soaked in water to precipitate excess starch, can ensure that the fried potatoes will not be too sheep.

2, the potatoes must be boiled in water and then frozen, so that the fried potatoes will be crispy outside and tender inside.

3, high heat frying potatoes can keep the potatoes hard and crispy. Keep shaking the pan during frying to make sure the potatoes don't stick to the pan.

4, potato strips must be drained to the refrigerator to freeze, if there is moisture, ice out of the ice will have ice slag, not only the potato strips all stick together, frying time will also noise oil.

5, potatoes can be a little more at a time. Cooked and processed in the refrigerator, when you want to eat directly out of the fried on it, it is very convenient.