How to make fried sweet potato fries, sweet and delicious on the outside and crispy on the inside, c

In the early years, there was no good habit of growing watermelons in many areas in the south, and even if there were, the total number would not be too large, because the production was not as high as that in the north, so when everyone loved to eat French fries, most people chose locally produced sweet potatoes, and the specific method was also very similar to potatoes, the only feature was.

Eating is more delicious and delicious, and at the same time, the relativity of nutrients will be more colorful. [Food seasoning]: sweet potato, vegetable oil, tapioca starch, salt. [Production process]:

First of all, prepare 2-3 sweet potatoes in advance (the lower the size, the higher the sugar content, the type is crucial), clean them first, and then peel them and cut them into small strips, arrange them and set them aside, as shown in the picture above.

Boil the water out of the pot, at the same time, add an appropriate amount of salt (to avoid the oxidation and blackening of the sweet potato air), after boiling over high heat, pour in the sweet potato fries that have been changed in advance, boil for 2-3 minutes, remove them, control the moisture, and put them in a pot for reservation.

Then, put an appropriate amount of dry starch in the basin, grasp them enough and mix them evenly (all the sweet potato fries are packaged in powder), and then put them in a sealed jar, at the same time, after sealing a layer of fresh-keeping bags on the surface, store it in the freezer compartment of the refrigerator and freeze it for 3-4 hours (this step is very important, and the principle of fried potato strips is the same, the effect of that frying must be crispy and fragrant).

Pour an appropriate amount of oil (wide oil) into the pan, wait for the temperature to rise to 5-6, then pour the frozen french fries into the boiling oil, first turn on the simmer and fry them until they are golden and crispy on the surface (gently roll them with a spoon several times halfway), and then you can put them on the plate.

The "fries" fried out of that way are: crispy on the outside and fragrant on the inside, sweet and delicious, and not easy to steam soft after cooling, to ensure that adults and children love to eat, the method is simple, the nutrition is comprehensive, it is delicious, and it has the effect of promoting digestion, friends who like it, immediately take a look at it on Sunday!

Warm reminder]: When you choose sweet potatoes, don't choose which size is too big, most of them are used in the production and processing of tapioca starch, the sugar content is relatively low, I recommend that you give priority to the choice of red skin, small varieties.

Pour oil into the pot, when the oil temperature is hot, put in the sweet potato fries, fry the sweet potato fries over low heat, so as not to burn, and wait until it turns golden brown to remove the oil. The crispy and delicious fried sweet potato fries are complete, charred on the outside and tender on the inside, and adults and children alike rush to eat them.

Cut the sweet potato fries into water, coat them with egg starch, then let them stand for 10 minutes, put them in a pan of oil, and fry them over high heat until golden brown and remove them.

If you want to fry sweet potato fries to be delicious, it is recommended to use an air fryer to make them, not only will they not be very greasy, healthy, but they are also very reassuring for children to eat.

When frying French fries, most people know that they need to filter out the tapioca starch in them enough and put it in the refrigerator, not everyone knows this method, in addition, how long is the best time to freeze? It usually takes 4-8 hours, so I recommend that you make a little more at a time, store them in the refrigerator, and then take them out and fry them when you want to eat them. 【Food Seasoning】:

Potato, salt, (spicy), tapioca starch, vegetable oil, tomato sauce (or hot sauce). [Production process]:

First of all, go to the market to select 3-5 fresh potatoes, peel and wash them first, excite them and then cut them into thick slices, and then cut them into small strips (the size should be as uniform as possible), and then, pour them into clean water and wash them 1-2 times, filter out the remaining tapioca starch in them, and then drain the excess water and put it on a plate for reserve.

Put an appropriate amount of water in the pot, at the same time, add a little salt (it can prevent oxidation and fading), boil the water until it burns, and then put in the french fries prepared in advance, blanch for 1-2 minutes and scoop them up (do not take too long, otherwise it will affect the taste), and immediately pour it into cold water to wash again, control the moisture, and put it in a basin for reservation.

Then, sprinkle the appropriate amount of tapioca starch (a prerequisite for a crunchy skin) evenly in the basin, thoroughly encapsulate the powder, then seal a layer of fresh-keeping bag on the surface of it, and at the same time, put it in the refrigerator and freeze it for 4 hours (the best time, only after the surface moisture is completely frozen, they will not peel and stick during the frying process, and at the same time, can maintain the crispy texture to the greatest extent), this step is very important, and it is an important part of the success or failure of the french fries.

Pour an appropriate amount of vegetable oil into the pot, boil the temperature for 6 into heat, and then put the frozen fries into the boiling oil one by one, fry them to the shape when they become popular, and then change to simmer and fry, fry them thoroughly and then catch the key quietly (the judgment criterion is: light yellow color, float down), control the dry oil, wait for the temperature to rise again, and then put them in and fry them again, so that the fried fries have a sweet and crunchy taste, and there is zero failure.

Finally, go to the top of the fried fries, sprinkle in the appropriate amount of salt or spicy, eat salty and crispy while hot, and dip some tomato sauce or hot sauce to taste better, to ensure that adults and children like it.

Warm reminder]: When most people fry French fries, they will choose to fry again to improve their crispy taste, in fact, there is another way, we are also very common, everyone only needs to immediately rise to 8 percent of the temperature after the initial frying can be (distinguish whether the temperature is timely: when you put the chopsticks in, there are a large number of lead slag bubbles up and down, and there is a relatively loud sound).

Peel the potatoes, cut the potatoes into long strips, wash the starch of the potatoes with cold water, wipe the moisture of the potatoes with kitchen paper, fry them in the oil pan when the oil is 5 hot, fry them until they are set, and then re-fry them twice, and then sprinkle them with Nianku condiment.

Peel the potatoes, wash them and cut them into potato strips, add cornstarch to wrap the potato strips in the stove, put an appropriate amount of oil in the pot and burn them until they are 60% hot, fry the french fries in the pan, fry them until they are golden brown, and then fry them again at a temperature of 80% hot, and add tomato sauce to control the dry oil. Morning round dress cavity wheel.

French fries can choose an air fryer, the failure rate is definitely great, it is reduced and there is not so much fume, and the child is healthier to eat.

If you want to be delicious with french fries, it is better to buy semi-finished products and fry them yourself at home, such fries are no different from the fries sold outside, and they will be more delicious with tomato sauce.

When frying French fries, it is best to use the kind of pan that specializes in frying things, because then the taste is the best, and the fire must be placed on medium heat, so that the fried taste is more crispy, and it is better to squeeze some tomato sauce.

After washing the potatoes, cut them into strips, put them in a pan of oil to fry, and sprinkle a little salt and pepper after frying, which will be delicious.

It is first formed over a fierce fire, and then fried thoroughly over a slow fire.

Cook it, dry it in the refrigerator for three hours, and then take it out and fry it.