How to make fried potatoes delicious and crispy

Deep-fried potatoes are a dish made with potatoes as the main ingredient.

Peel the potatoes and cook them.

2.Fry in oil until the shell turns golden brown, and be careful not to burn.

3.Add salt, chili oil.

Sesame oil, shallots, sesame seeds.

When frying shredded potatoes, do not soak them in water! There is one key step to remember to refresh and refresh.

Once the shredded potatoes are cut, we all know that we have to remove the starch before frying. Most people remove the starch by soaking the potato fragments in clean water, which cannot be said to be incorrect, but soaking in water only removes the starch indicated by the potato fragments, which is still far from enough to remove completely. So, when we soak the shredded potatoes, we can add an appropriate amount of white vinegar, stir well, and then add the shredded potatoes.

Vinegar softens the starch in the potatoes, so frying the shredded potatoes will be crispier.

After soaking for 10 minutes, drain the shredded potatoes and set aside. Pour the oil into the pan. When the oil is hot, put the prepared minced garlic and dried chili peppers in a pan, stir-fry the spices, and then pour in the shredded potatoes and green peppers.

At this point, the heat should be turned up to high and stir-fried with a spatula until the shredded potatoes begin to soften. You can add salt and white vinegar to the right amount, stir well, and remove from the pan.

We need to remind everyone here, except for frying shredded potatoes.

In addition to adding some vinegar, the timing of adding salt and vinegar is also very important. Most people habitually add salt, vinegar, and other spices to french fries, thinking that it will eat faster, but this is not the case. Seasonings are put early, especially vinegar.

Long-term high temperature will volatilize a large amount of vinegar flavor, which will directly lead to the fried potato shreds not being sour or crispy. Therefore, we must remember that when frying the shredded potatoes, salt and vinegar must be added when the shredded potatoes are almost ready to be fried.

How to make fried potatoes delicious and crispyIf you want to eat fries, you cut them into thumb-sized strips. It must be made of water and soaked in powder.

Then wrap her in a layer of flour and fry it in high oil. Smash the mouse once, smash it again. It's nice to be complicated two or three times.

If this is potato chips, then it is easy to say that the starch is washed out and then made into starch. Powdered face. It's okay to fry it in a high pot, because he's a liar and is particularly willing to accept it.

Leave it to cool.

First, cut the potatoes into thin slices and soak them in water for half an hour, you can add a drop of white vinegar to the water, so that the potatoes will be more crispy when fried.

If you want to make fried potatoes that are both edible and crispy, first cut the potatoes into evenly sized strips, put them in the refrigerator to cool them for a while, freeze them for a while, and then put them in the oil pan for frying, and the fries that come out are delicious and crispy

How to make fried potatoes delicious and crispyCut the potatoes into strips. Water use. Wash well. Use some corn flour. Egg. Chicken essence monosodium glutamate. 13 incense. Mix well. Fry well in hot oil. It's delicious.

Mashed potatoes are made first and then tied into balls, which makes them crispy.

Slice the potatoes, wash them twice with water, and fry them in a pan until they are crispy and crispy.

How to make fried potatoes delicious and crispyDeep-fried potatoes can be made in dry sautéed potato strips to make them delicious and crispy.

Here's how to fry potatoes to be delicious and crispy:

Deep-fried potato chips, which are crispy and not soft, are charred and delicious, and are very delicious. So let's take a look at the specific steps of this very delicious fried potato chips.

Deep-fried potato chips.

Cooking ingredients: potatoes, salt, cooking oil, cumin powder, chili flakes.

Cooking steps: 1. Deep-fried potato chips, crispy and not soft, charred and delicious, very delicious. Let's prepare the ingredients for the cooking of fried potato chips.

Let's first prepare a larger potato, an appropriate amount of salt, cooking oil, cooking oil, as much as possible, and then prepare cumin powder and chili noodles that suit your taste. That's all there is to the cooking ingredients for the fried potato chips, and once they are all ready, let's start the cooking steps together.

2. Take out the potatoes we have prepared first, fully clean the potatoes, peel the skin after cleaning, and then put it in the water to rinse it after peeling, this time you can cut it after rinsing it, let's take it out and drain the water on the surface, and then put it on the cutting board, cut it into slices first, and put it in a bowl for later use after cutting. Next, add a spoonful of salt to the potato chips, grasp them well, and marinate for 10 minutes to remove the moisture from the potato chips.

3. Why do you want to marinate the water in potato chips? Because pickled potato chips will taste better, be more crisp, and be more resilient. After the 10 minutes are up, we can see that there is a lot of juice in the bowl.

4. After marinating, pour in water, clean all the salt on the surface of the potatoes, after cleaning, we control the water and take it out, then put it aside to drain the water, then put the potato slices into a small plate, and then take a kitchen paper towel to wipe the water on its surface, so that the oil will not splash when the pot is finished.

5. After the potato slices are processed, let's start the pot, pour more oil, heat the oil to 50% hot, and then put the potato slices into the pot one by one and fry them. When frying potato chips, turn them with chopsticks from time to time, which can not only prevent sticking between potato chips, but also prevent potatoes from sticking to the pot.

6. Keep it on low heat and fry it slowly, until the skin of the potato slices is slightly yellow, and remove the oil. Continue to heat the cooking oil in the pan, wait until the oil temperature rises further, then put the potato slices in and fry them for another minute, which will make the potato slices more crispy and tastier.

How to make potato chips].

Step 1: Prepare the ingredients.

The potatoes are peeled, cleaned and then sliced.

Article**2 When cutting potato slices, you should also pay attention to cutting the potatoes out of a flat surface first, increasing the contact area with the cutting board, so as not to roll when cutting, and then cut the knife vertically into thin and uniform potato slices. In this way, when frying, the degree of raw doneness can be guaranteed.

Article **3 Cut potato slices soaked in clean water.

Tip: After cutting, soak it in water to avoid oxidation and blackening.

Boil half a pot of boiling water, drain the potato slices and pour them into the pot to boil the water, remove the excess starch on it, so that it will be more crispy when fried, blanch for about 30 seconds, pour out the potato slices when they are slightly transparent, quickly rinse them with water and control the water.

Drain the potatoes and avoid frying them in the pan.

When the oil temperature is 60% hot, pour the drained potato slices into the pot, the high oil temperature can make the potato slices expand quickly and float up, and the oil temperature is high to fry more crispy, and will not inhale too much oil.

Article **6 When it is fried to golden brown, you can take out the potato slices to control the oil, and then put the potato slices on a plate. Sprinkle with salt and pepper when it is hot, and the potato chips will be crispy and delicious when they are cold.

1.The potato slices must be thin and even, so as to ensure that the color is consistent when fried, and the thinner the cut, the crispier the fried will be.

2.Potato chips must be boiled in advance to remove excess starch, otherwise they will not be crispy enough to be fried.

3.When frying, the oil temperature should be a little higher, so that the potato slices can quickly set and float, so as not to inhale too much fat, eat greasy, and not enough burnt crispy.

How do you fry potato wedges to be crispier? If you fry the potato cubes, it is impossible to lose the cui, how do you fry the potato cubes? He won't be able to output, if you say fried potato chips, you can fall asleep, easier, the potato chips are just a little bit of water directly to give him a little soft, after the dry is a little sticky starch, that is crispy and crispy.

It's not easy to say, think about it, the potato cubes are already thick, and there is a lot of moisture in them, and there is starch, if you want to fry them very slowly, you can only look crispy on the outside. You've probably been to a burger. It's full of chefs making french fries, which are just crispy on the outside, but not crispy on the inside.

Wrap in breadcrumbs and fry several times.

Deep-fried for a crispier finish. You can also use the test.

Step 1: Peel, wash and dice the potatoes, put the starch in the slag water, and then drain the water. Put the canola oil that can cover the potatoes in the pot and boil until it is seven or eight minutes hot, and pour in the diced potatoes with drained water.

Step 2: At the same time as the key of the fried potatoes, Ruliang is washing and chopping the houttuynia cordata, washing and cutting the coriander, washing and chopping the chives, and chopping the shallots for later use.

Step 3: Fry the potatoes until golden brown.

If you have potatoes at home, you can make simple fries, which are crispy and not soft and have a little trick.

French fries two spikes of absolute detail:

French fries should be frozen and shaped after being coated in starch.

The temperature is related to guessing the posture, and if the fire is too low, it is easy to collapse and soften. If the temperature is too high, it will be mushy.

250 grams of potatoes, cheese powder, eggs, salt, sugar, starch, tomato sauce.

1. Peel the potatoes, wash and cut into strips, put them in a bowl, add salt, egg yolk and custard powder and mix well and set aside.

2. Fill the pot with oil and boil until it is 50% hot, add the french fries, fry slowly over low heat, fry until golden brown, take out and put on a plate.

3. Leave a little oil in the pot, put tomato sauce and sugar, stir-fry a few times, hook with water starch, put it in a dish, and eat it with French fries.

Potatoes, oil, salt, starch (flour).

1.Wash the potatoes and cut them into strips for later use.

2.Coat the sliced potato strips with a small amount of starch.

3.Pour oil into the pan. When the oil is hot, place the potato strips in the pan. Potatoes are golden brown and are served.

4.Turn up the heat and when the oil is 10% hot, then put the potato strips in the pan and fry again. Serving.

5.Place the potato strips in a larger container, sprinkle with salt and stir quickly. Can.

Peel the potatoes, cut them into strips, coat them with a little salt or other seasonings, and place them in an orderly microwave-ready plate. Heat over high heat for four minutes. (Note: The power of various microwave ovens is different, so be careful not to burn the paste.)

Ingredients: 500 grams of potatoes (yellow skin), seasoning: 30 grams of vegetable oil, 5 grams of salt.

1.Peel and wash the potatoes.

2.Use the tool of a flower cutter to cut into fancy potato strips.

3.Wash the sliced potato strips in clean water.

4.Put an appropriate amount of water in a pot and bring to a boil, adding an appropriate amount of salt.

5.Boil the potatoes in boiling water for one minute, then remove them.

6.Remove the potatoes from the cold water and control the excess water.

7.Add an appropriate amount of flour and coat evenly.

8.Put an appropriate amount of oil in the pot and boil until it is 50% hot.

9.Add the potato strips and fry over high heat.

10.Fry until golden brown on both sides.

11.Dip it in tomato sauce and eat it, I like the spicy one dipped in spicy sauce, spicy and refreshing <>

1. Wash the potatoes and do not peel them first.

2. Put it in the steamer and steam it over high heat.

3. Press the steamed potatoes with a spoon into a puree, and then shape them into the size of a lantern festival.

4. Put oil in the pot and boil until it is ripe.

5. Put the pinched potato balls into the pot and fry them, and remove the oil.

6. Sprinkle with salt and other condiments after cooling.

Cut the peeled potatoes into square strips, wash them with clean water and dry them with a colander spoon. Put the wok on the heat, heat the vegetable oil, fry the potato strips over medium heat until golden brown, remove them, control the dry oil, and sprinkle the salt evenly.