1, 3 potatoes, peeled and washed, cut into strips with a width of 6cm and a width of 1cm, and soaked in clear water until the water turns white. The purpose is to remove starch and prevent French fries from blackening when exposed to air.

2. Pour the soaked potato chips into the pot, cook for about 2 minutes, remove and drain to cool.

3. Add 2 tablespoons of raw flour to the cooked potatoes. Throw it away, let the corn starch evenly wrap the potato chips, and then put it in the refrigerator for about 30 minutes. Raw flour can absorb water, so that French fries can be frozen quickly. After freezing, the French fries are fried with clear roots, crisp outside and powder inside.

4, frozen hard bags, when you want to eat and fry, no need to thaw, it is very convenient. Make sure there is no water before you put it in the refrigerator.

5, put the right amount of oil in the pot, burn to 60% oil temperature (try the temperature with a French fries, and the French fries will bubble immediately after they are out of the pot, indicating that the oil temperature is suitable).

6. Fry all the French fries in the pan for 2 minutes, and then take them out when they become Huang Shi. Cool slightly, then fry the French fries 10 second. The first time the French fries are fried thoroughly, dry and cooked thoroughly, and the second time they can be fried crispy and fragrant, which looks perfect. 10 seconds later, take out the French fries immediately, and take out the golden crispy French fries.

7. Fry until golden brown, remove and drain the oil.

8. Sprinkle a little salt and dip it in ketchup when eating.