How to fry fries to make them crispy It s very simple

First, select the larger potatoes, cut them into strips of uniform thickness and length, and put them in ice water. This has two advantages: one is to wash away the starch on the surface, which helps to form a "smooth" surface; The second is to avoid contact with the air to avoid the polyphenols of potatoes in China being oxidized and blackened.

In order to fully "protect the color", you can also add a little lemon juice to the water, or add a piece of VC directly.

Then, burn the oil to about 160 degrees. Before frying, remove the fries and drain the water. This time the frying is to cook the fries thoroughly, and it takes 6 to 8 minutes.

This time the fried fries are just cooked and not crispy. Remove them and let them cool, wait at least another 15 minutes after they have cooled, and if they don't fry right away, they can be refrigerated or even frozen. The second frying requires a higher temperature, usually around 190 degrees.

At this time, the starch in the ripe and cooled potatoes has gelatinized into glue, and the water in them is difficult to flow. At high temperatures, the surface water is quickly lost, and the water inside is difficult to flow in time, so the surface of the fries becomes brittle. This time it only takes 2 to 3 minutes to fry it, and the surface becomes clear and crispy.

It should be noted that no matter how well they are fried, the crispiness of the fries will not last long. If you don't eat it as soon as possible, it won't be crispy after twenty or thirty minutes.

The first frying can also be boiled to replace part of it. For example, heating hot water at 77 degrees for 15 minutes, and then frying it for the first time does not take 6 to 8 minutes, but tens of seconds to a minute is enough. As for why it is 77 degrees here, it should be the result of repeated exploration by predecessors.

In addition to gelatinizing the starch, this temperature is said to activate pectinase, an enzyme that allows calcium and magnesium to "lock" the pectin, which helps the fries retain their shape later in high-temperature frying.

Hello! The ratio of starch to flour is 2:1, so that the fried sweet potato fries have a crispier texture and are not easy to soften.

Ingredients: Prepare two sweet potatoes, 50 grams of flour, 100 grams of starch and one egg white.

Production method: 1. After washing the sweet potato, cut it into thick slices and then cut it into sweet potato fries with the width of a little thumb, not too thick, otherwise it is not easy to fry thoroughly. After cutting, put it in clean water to wash the starch on the surface, and then change the water and soak for a while.

2. Then pour the starch and flour into the same basin, add 3 grams of baking powder to increase the fluffy taste, add 2 grams of salt, pour in the egg whites and stir the egg whites first. Then add an appropriate amount of water in batches to make a delicate batter that can be drawn, and then pour in a little vegetable oil and mix well for later use. Then drain the sweet potato fries and sprinkle evenly with a thin layer of dry starch.

3. Heat the oil to fry the french fries, heat the oil in the pot, and when it is hot, wrap the sweet potato fries in batter and put them in the pot and fry them over low heat. The oil temperature should not be too high, so as not to appear that the surface is scorched and the inside is still sandwiched, fry for about 3 minutes, and the sweet potato fries are fried and fried until golden brown.

4. Then raise the oil temperature to 6 heat, re-fry the french fries, put in the sweet potato fries and quickly re-fry for 30 seconds, and remove the sweet potato fries immediately after they are fried. After the french fries have been oiled, they are placed on a plate and served with tomato sauce to eat sweet and sour and appetizing.

Peel the potatoes and cut them into strips and wash them.

Cut the peeled potatoes into strips with a knife, put them in clean water after cutting, wash them several times to wash off the excess starch, and take them out for later use.

Boil water in a pot and blanch the potatoes.

Boil the water, put in the appropriate amount of salt after the water boils, put in the potatoes, blanch the water for two minutes, and when the time is up, take it out and put it in a bowl.

Sprinkle with cornstarch and wrap well.

Use a colander with a fine mesh to add cornstarch to the potatoes, not too much flour, a thin layer is fine, shake a few times, and put the potatoes evenly on the starch.

Potatoes refrigerate overnight.

After mixing, put it in a plastic bag and tie it, put it in the refrigerator and freeze it overnight, pour the frozen potato strips into a bowl and shake it a few times to shake off the ice residue inside.

Burn wide fried potatoes.

Heat the oil, put the potato strips in the hot oil temperature, don't put too much at a time, slide with chopsticks, fry slowly over low heat, fry until the potatoes float, fry until slightly yellow, and then take them out.

Re-fry the potatoes until golden brown.

Raise the temperature of the oil to 60% hot, add the potatoes and fry them for another minute, turn them frequently with chopsticks, fry them until golden brown, put them on a plate, add tomato sauce and eat.

French fries that you want to make crispy and delicious can be made in the following way:

Ingredients: potatoes, cooking oil, ketchup, plates, etc.

1. First prepare two potatoes, peel off the skin of the potatoes with a scraper, and then clean the potatoes by hand.

2. Cut the washed potatoes into thin and uniform potato slices, and then cut the potato slices into potato strips of uniform thickness.

3. Put the cut potato strips into a basin and pour an appropriate amount of water to soak off the excess potato starch. Soak the potato slices to remove the starch, then remove the starch and drain the water for later use.

4. Pour an appropriate amount of water into the pot, boil the water over high heat, then pour the potato strips into the pot and cook for about 2 minutes, and cook until the potato strips are broken.

5. After the potato strips are naturally cooled, put them in a plastic bag, and then put them in the refrigerator for about 2 hours. Once the fries are frozen until frost has formed on the surface, they can be removed from the refrigerator and fried. Pour an appropriate amount of cooking oil into the pan, and when the oil temperature is 6 hot, put the frozen potato strips into the pan and fry them.

6. Fry the potato strips for the first time until the surface is colored, and then take them out to control the oil and set aside. Then when the oil temperature in the pot rises to 80% hot, add the potato fries and fry them again, about 30 seconds, when the potato fries are golden and crispy, you can take them out to control the oil, and finally put the french fries on the plate and serve them on the table.

Here's how to fry French fries to be delicious and crispy:

Ingredients: fresh potatoes, cornstarch, salt, cooking oil.

1. Peel the potatoes and wash them and cut them into potato strips of the appropriate width. The fries sold outside are 5 mm wide, and I usually like to cut them 1 cm wide, which has a great taste and tastes better than narrow fries. It can also be cut into wavy shapes, which is beautiful and delicious.

2. Pour some water into the pot, add a spoonful of salt, bring to a boil over high heat, pour in the cut potato strips, turn off the heat after boiling until slightly transparent, remove and pour into cold water to cool, and then drain the water.

3. Pick and drain the potatoes and put them in a basin, sprinkle some cornstarch, pick up a dustpan, let the surface of the potato strips be coated with a thin layer of starch, and then put them in the refrigerator freezer for at least 2 hours.

4. Packed the frozen fries in a plastic bag, put them in the refrigerator for preservation, and they can be taken out and fried at any time.

5. Pour an appropriate amount of oil into the pot, turn to medium heat after burning to 60% heat, pour in the frozen potato strips, fry them until the color is golden brown, remove them, sprinkle them with salt after draining the oil, mix well, and the french fries are ready.

Here's how to make french fries crispy:Ingredients: 1 potato, appropriate amount of oil, appropriate amount of salt, appropriate amount of salt and pepper to drink.

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2. Preheat the air fryer, 190 degrees for 20 minutes, take it out and stir-fry every 5 minutes.

3. Remove from the pan and put on a plate.

1. Peel the potatoes and cut them into long strips of uniform thickness. Soak the chopped potatoes in clean water and rinse them several times until the water is clear. Put the soaked potato strips in boiling water and boil until they are seven or eight ripe, and the potatoes become transparent, and the boiled potatoes are soaked in milk for at least 30 minutes.

2. The next step is one of the keys to frying crispy fries: drain the soaked potatoes and dip them with a thin layer of starch before frying.

3. Put oil in the pan and wrap the starchy potato strips at an oil temperature of about 80 degrees. (Test the oil temperature method: take a chopstick and stand in the pot, and the oil temperature is just right when the oil flower is turned up along the chopsticks.) ）

4. The second return to the pot is also the key to frying crispy fries: fry the fries until they are yellow, take them out, let them dry for a while, and after the oil temperature is slightly hotter, put the fried fries into the pot for the second time, and quickly remove and drain the oil after the color is golden brown. When returning to the pot for the second time, the oil must be hot, the action must be fast, and the fries should be taken out after rolling in them, and do not fry them for too long, otherwise they will be scorched.