When frying fries, how do you make them crispy?

Cut the peeled and washed potatoes into strips of equal size. , about the thickness of chopsticks can be. Rinse the cut potato strips twice in cold water, add water to cover the potato strips, and soak in an appropriate amount of white vinegar for 10 minutes.

The fries fried in this way are not easy to break. Peel and wash the potatoes and cut them into strips, the potato strips should not be too thin, and the thickness of a finger is just right. Soak the sliced potato strips in cold water to soak the excess starch out.

Wash and peel the potatoes, cut them into thick strips, soak them in water for 10 minutes to remove excess starch, boil the soaked potatoes in boiling water for two minutes, remove the potato strips, dry the water, put them in the refrigerator and freeze them for two hours, until the potato strips are hard. 1. Choose high-quality potatoes, 2. Pay attention to the width of the potato strips, 3 is to be sure to cook the cut potato strips and cook them, 4 Sprinkle some starch on the cooked potato strips, be sure to control the moisture and then sprinkle them, 5 is to be fried, fry both sides First, if you want the fries to be fried more crispy, then you should bake them in the microwave oven when the fries are like an oil pan, and the fries will become soft and in the best condition.

Sprinkle dry flour on top of the drained potato strips, stirring or turning the container so that the potato strips are evenly coated. Flour is used here instead of starch, and with a small amount of flour you will find more crispy than starch. But not too much, too much will be hard.

Put more oil in the pot and boil to medium temperature, pour in the dried fries, and fry them until they change color slightly (remember, be sure to take out the fries just a little color change, so fine and easy to cook, the color is not good after frying for a long time).

Cook the potato strips in boiling water for 2-3 minutes and add a pinch of salt to cook together. After cooking, scoop up the potato strips to control the moisture, you can use kitchen paper to fully absorb the water or dry for a while, you will ask how to judge the oil temperature? It's very simple, cut a small piece of green onion leaves, put it in the oil pan, and find that the green onion leaves are constantly rotating or swimming, and it is almost eighty percent hot.

And when preparing the potatoes, you should also prepare a larger one, wash the potatoes after they are ready, and then remove the skin of the potatoes, and cut the potatoes into long strips about the thickness of your fingers.

The most important thing when frying the fries is to dip the starch, and the second is to fry them repeatedly with more oil to make the fries more crispy.

If you want to make the potato strips more crispy, blanch the potatoes, then pass through cold water, drain the water, evenly coat the starch, and then put them in the refrigerator to freeze and freeze them, and then take them out and fry them until the surface is golden brown, then heat the oil temperature, and re-fry them again, which will make the potato strips very crispy.

I think when you want to make the fries more crispy, you can boil the oil in the pan and quickly put the fries in it later, and you can take it out after a while, so that it is very crispy.

First of all, we need to peel the potatoes and clean them, and then put the peeled potatoes into clean water, which can effectively prevent the phenomenon of oxidation and blackening of potatoes, and we must pay attention to the fact that after peeling, the potatoes should be immediately placed in the water, and then after we are all peeled, the potatoes will be cut into thick slices first, and then cut into long strips, so that they are put into water after cutting.

Put an appropriate amount of water in the pot, boil over high heat, then put the cut potato strips into the pot and blanch the water, then take out the blanched potato strips and put them in the water for a while, so that the potatoes will be more crisp. Remove the potato strips and put them on a plate, cover them with plastic wrap and freeze them in the refrigerator for two hours, this step is very crucial, and the fried potato strips will be more crispy after adding this step.

When the time is over, we can fry the potato strips in the pan. Sprinkle a layer of starch on the potato strips before frying them, so that each potato strip is evenly coated with a layer of starch, which can ensure that the potatoes absorb less oil, so that the fried potato strips are not only crispy, but also not too greasy.

When you fry the potato strips, it is best to choose the butter mixed with blended oil, so that the fried potato strips will be brighter in color, and the fragrance is stronger, when the oil is burned to fifty percent hot, the potato strips will be put into the pot in turn, until they are golden brown, and then take them out, wait until they are all fried, and then put the fried potato strips into the oil pan and fry them again, so that the fried potato strips are golden and delicious.

Prepare a basin of cold water, soak in it, and add two tablespoons of salt. Change the water every half an hour, and change the water three times. Mainly to release starch.

Cook until it is basically floury (to keep the edges and corners of the fries, not to cook into a cylinder, not too powdery, not chopsticks to break,), scoop up, drain 4, freeze: you can't freeze a bowl of fries together, otherwise they will all freeze to one piece, not one by one.

Heat <> oil pan over high heat until there is a slight oil smoke, then pour the fries into the pan. Fry until golden brown, scoop up, turn off the heat, wait for the fries to cool slightly, then heat the oil and put in the fries to fry and then scoop up. K and M fries are cooked, the regulation is to fry for four and a half minutes, in order to ensure that the fries are not soft, I solve this problem in this way, first fry the fries until they are seven or eight mature, and then fry them again with cold oil, the key is that this time the cold oil is in the pot and the fries are hard to eat.

Cut into strips. Cut the potatoes into long, even, thin strips, preferably no more than a centimeter per strip (if the potato strips are too big, they will be fried like a white sausage, hehe). Wash off the starch from the sliced fries with water and remove them for later use.

Boiled potato fries: Put an appropriate amount of water in a pot, put an appropriate amount of water in a pot, and cover the fries. Boil water for 2-3 minutes, not too long, boil for 7-8 minutes, add a little salt after the water boils.

Take out the potato sticks and stack them neatly on the plate, only one layer, and use a few more plates, so that they are not easy to stick.

After the fries are coated in starch, put the fries in the refrigerator and freeze for more than 1 hour, the fries will be a little hard after freezing, so that our fries are ready, fried and ready to eat! Must be re-fried back to crispy With the above three points, you can also make delicious fries. Then today's fries are done and can be cooked a little more.

After cooling, it is quick-frozen, and it is easy to fry when you want to eat. Of course, fried food should still be given to the baby in moderation, which is not easy to digest.

Before frying the potatoes, soak the potatoes in cold water to soak out the starch, and when frying the potatoes, fry the potatoes over high heat until they are medium-rare, and then fry the potatoes back over low heat.

First of all, it is necessary to choose older potatoes, which have less moisture; Cut the potatoes into uniform sizes and soak them in water to remove the starch; Finally, the potatoes and salt are cooked together.

You can air fryer, if you use oil, cut the potato strips into small pieces, and then the oil must be scalded.

After cutting the potato strips clean, absorb the water, and then go to the oil pan to fry them so that they are very crunchy, and sprinkle with some seasoning powder and deliciousness.

Cut the potatoes into strips, and then put them in the freezer of the refrigerator to freeze, after the potato strips are frozen, they are directly taken out and put into the oil pan to fry, no need to thaw, the oil should be hot when frying, and after frying for the first time, it should be fried again, so that the fried potato strips will be crispy.

Before frying the french fries, add the right amount of starch, oil, and salt. Then stir well with the potato strips, wait for the oil to boil, and then put the potato strips into the pan and fry them until golden brown on both sides, remember to grasp the time, too short or too long will reduce the taste of the potato strips.

If you want the french strips to be crispy and not soft, you can pass the potatoes through water once and then put them in the refrigerator to freeze. Here's how:

Tools Ingredients: 1 cooking pot, 1 colander, 1 kitchen knife, 3 potatoes, 2 grams of salt, a little pepper, an appropriate amount of corn starch, an appropriate amount of cooking oil, and an appropriate amount of water.

1. Cut the potatoes into strips.

2. Bring the water in the pot to a boil, pour the fries into the pot and cook for about one minute, and remove the supercold water.

3. After the potato fries are dried, put them in the refrigerator for about 40 minutes, so that the cooked fries will not be soft and rotten, and the shape will still be well maintained.

4. Take out the frozen french fries, add a little salt, a little white pepper and an appropriate amount of starch, and mix well.

5. Put an appropriate amount of cooking oil in the pot, heat the oil to 7-8 hot, add the french fries, gently turn it over a few times with a colander, and try to separate the fries to prevent them from sticking.

6. Fry until the potatoes are golden brown and the roots are separated and relatively hard.

Ingredients: Potatoes, tomato sauce.

Specific methods: 1. Peel the skin of the potatoes clean, cut the potatoes into thick slices first, and then cut them into potato strips, and put them in clean water to wash off the starch on the surface after cutting, so as to avoid the oxidation and blackening of the potatoes.

2. Boil water in the pot, put two spoons of salt into the bottom taste, after the water boils, put the potato strips into the pot and cook for about 30 seconds, pour out when the surface of the potatoes is slightly translucent, and quickly pass the cold water.

3. Then pour the potato strips on top of the absorbent paper, dry the water for later use, and blow it with a fan in order to make the water dry faster.

4. After the water is completely dried, put the potato fries into a fresh-keeping bag, put them in the refrigerator and freeze them for more than 3 hours, and freeze the potatoes hard, so that the fried fries will not be soft and the outer layer is very charred.

After an hour, take out the potato sticks, pour them into a small basin, and break them up by hand if they are sticky.

6. Start frying the potato strips below, burn the oil in the pot, when the oil temperature is hot, the oil surface is slightly smoking, first pour in half of the potato strips with pure ants, because the oil is relatively small, it can not be fried at one time, gently push it to be evenly heated, keep it fried over low heat for about 2 minutes, take out the potato strips after changing color and shaping, and put the remaining potatoes into the pot for frying.

7. After all the potato strips are fried and set, raise the oil temperature to 60% hot, turn to low heat, put the weight of the potato strips just served into the pot for re-frying, fry until the surface of the potatoes is golden and very crispy, and it can be taken out of the pot with tomato sauce.

Precautions

1. Potatoes must be dried and then frozen in the refrigerator, otherwise they will stick together; After freezing, the fries will not be soft and crispy, and the outer layer will be very charred.

2. French fries must be re-fried twice to make the taste crispy on the outside and soft on the inside.

After the potatoes are cut, soak them in water to remove the starch, cook them for another minute, and then fry them to keep them crispy

Prepare the ingredients: a potato, an appropriate amount of flour, an appropriate amount of salt, an appropriate amount of oil, an appropriate amount of tomato sauce, and a little spicy sauce.

Production steps: 1. Peel and wash the potatoes.

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

3. Wash the cut potato strips in clean water to remove excess dianyan powder.

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

5. Put the potatoes in boiling water and boil for one minute, then remove them.

6. After the potatoes are cooled in water, the excess water is controlled, and an appropriate amount of flour is added to coat evenly.

7. Put an appropriate amount of oil in the pot and boil it until it is hot, put in the potato strips, and fry it over high heat.

8. Fry until golden brown on both sides.

Potatoes are an ingredient that we often eat in our daily diet, and compared with other ingredients, it is not only cheaper, but also its nutritional value is relatively high. There are many ways to eat potatoes, you can fry them, stew them, mix them, and fry them, no matter which method is very popular with people. Today I will share with you the correct way to fry potato fries, master the following 2 tips, and make sure that the potato fries you fried at home are crispy and crispy and not soft, and friends who like it will take a look at it.

French fries are the right way to do it].

Ingredients: 2 potatoes, 500ml of cooking oil, 50g of tomato paste.

Detailed production steps].

In the first step, first prepare two potatoes, peel them off with a scraper, and then wash the potatoes by hand.

In the second step, the washed potatoes are first cut into thin and uniform potato slices, and then the potato slices are cut into potato strips of uniform thickness.

The third step is to put the cut potato strips into a basin and pour in an appropriate amount of water to soak off the excess potato starch. Soak the potato slices to remove the starch, remove them, drain them and dry them for later use.

Step 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.

Step 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.

Step 6: Once the potato strips are frozen until the surface is frosty, they can be removed from the refrigerator for frying. Pour 500ml of cooking oil into the pot, heat the oil to 6 hot, and then put the frozen potato strips into the pot and fry them.

Step 7: Fry the potato strips until they are colored on the surface for the first time, and then remove them to control the oil and set aside. Then when the oil temperature in the pot rises to eighty percent hot, add the potato strips and fry them again, about 30 seconds or so, when the potato strips are fried to golden brown and crispy, you can take them out to control the oil, and finally put the potato strips into the plate and serve them on the table.

2 tips for french fries:

1. After the potatoes are cut into strips, soak the potato starch thoroughly with water, so that the fried fries will be crispy and delicious.

2. After the potato strips are cooked, take them out to control the moisture, and after they are naturally cooled, they must be frozen in the refrigerator for a few hours, and the potato strips will be fried to be more crispy and delicious after freezing.