First of all, the choice of potatoes, this is the key to frying good potatoes, we have to choose the potatoes with moderate starch. Containing too much starch a fried batter, texture and appearance are not good, and fried finished product back to soften very quickly, can not eat two bites into the potato poop. For example, the Green Potato No. 9 potatoes on the market are typical high-starch potatoes, which are not suitable for making potatoes. The first one takes longer to fry and has a whitish color, and the texture is only crispy but not crunchy, which makes it hard to eat. So which kind of potato is suitable for making potatoes? Veterans after dozens of experiments, summarized findings. Yunnan Lijiang 88 red skin yellow heart potatoes, the most suitable for potatoes, because it contains starch and water content are relatively moderate. Frying don't easy to color, and not easy to paste, the finished product skin crispy, inner flesh soft and tasty , is the best potato varieties fried potatoes.
The second step of the specific production process, will be 2 kilograms of potato peeling. Then use the wave knife cut into 2.5 cm x 2.5 cm cubes. Then put into the water, rinse water for about half an hour. In order to remove part of the skin of the starch, is fried out of the finished product more golden and beautiful.
The third step, on the fire burning soybean oil 4 kilograms, when the oil temperature burned to 170 °, will be two kilograms of peeled potatoes drained, under the pot to fry for about six minutes, fried to the heart of the cooked, and then take off the pot for air. Here it should be noted :Some home production of the first course to put him to steam the potatoes, this can also be, but is not suitable for commercial operations, because the tools used are more, the process is more cumbersome. Into the second deep-fried, the oil temperature system 170 °, the first deep-fried potatoes, and then deep-fried to 3 to 4 minutes, the purpose of this two-way is to make the skin crispy, followed by locking the internal moisture of the potato, can not let the potato inside the excessive loss of water, if the potato inside the internal loss of water, then fried potatoes inside the flesh, powder, but not glutinous, the texture is not good. The final result we want is crispy on the outside and sticky on the inside. If you are doing catering, this time you can plate to do pre-sale, to customers in the 170 ° oil temperature deep-fried to two minutes, you can sell, more time-saving. If it is home for your own use. Directly fried third, mixing can
So how to test the potatoes the best potatoes fried other results? Golden color, crisp skin outside sticky, and the thickness of the potatoes in 1mm for the best.