How to control potato chips from being greasy? Soak potato chips in cold water and a small amount of alum for about 10min, drain the water, put them in a pot and fry them at medium temperature (50-60% oil temperature), then take them out and put them in a dish with paper towels for a while. I think everyone should cut the potato chips thicker first, then rebuild the dry starch, put them in the freezer for 24 hours, and then fry them in cold oil for about 15 minutes, so that the added potato chips will be crisp and delicious.
The best way is to put the oil and potatoes in the pot together. Only fried potatoes and peanuts (washed) are also effective. When oil and food are heated together, the food will be cooked from the inside out, not only without splashing oil, but also without burning the surface. This is my own summary of the restaurant kitchen exercise tips. You can try. Wash the potatoes, cut them into strips, then soak them in cassava starch, fry them in oranges, and add salt to finish the oil. It is not easy to spill, but it may stick to the pot.
Soak potatoes in cool and dry water before frying. Adding a little salt to the oil can also avoid splashing oil. The type of potato is also important for frying delicious French fries. There are two kinds of potatoes on the market now, one is Spanish potato and the other is local potato. The former is more expensive, but it tastes crisp and sweet and is suitable for making potato chips.
First of all, we plan to clean the skins of several potatoes, cut them into planes, increase the total contact area with the chopping board, and prevent them from turning over when cutting, then cut them vertically into potato chips with uniform thickness to ensure the consistency of raw and cooked degree during frying, and then soak them in clear water to prevent the air from oxidation and blackening after cutting. First of all, we plan to clean the skins of several potatoes, cut them into planes, increase the total contact area with the chopping board, and prevent them from turning over when cutting, then cut them vertically into potato chips with uniform thickness to ensure the consistency of raw and cooked degree during frying, and then soak them in clear water to prevent the air from oxidation and blackening after cutting.
The pot consumes oil. When the temperature is 60% hot, drain the potato chips and pour them into the pot. High temperature can make potato chips expand rapidly and float in shape, so they will be more brittle when fried and it is not easy to absorb too much vegetable oil. Keep using a spoon to make the potato chips heated evenly, and the potato chips will be fried. When frying oranges, pour them out to control oil and replenish water, and finally put them on a plate and sprinkle with spicy and delicious food.