French fries
By VicentaLakin
French fries are children's favorites! It's not safe to sell them during the epidemic. Make them yourself! It'll blow up more than Kentucky's fries
Recipe Recommendations
- salty fragrance
- fried
- an hour
- ordinary
Steps for French fries
1
Buying a super-grain。
2
There's 900 more after the peel。
3
Potato chops, wash clean starch, and put salt water for about 10 minutes。
4
Half a pot of water is boiled, and a bubbling potato chip is released into the water for about a minute。
5
To be transparent on the potato strips, it's hard to extract dry water。
6
Dry water. It is important that the water is soaked that it can be dried with kitchen paper and blow dry. I'm a natural dryer on a cotton sheet, longer。
7
A thin layer of corn starch is spread evenly with dried potatoes, not too much to bind to one another。
8
The boiler is burned to 80% heat, and a small piece of potato paste is gently put into the pot, so don't flip it, and then move the fries a little bit after 30 seconds to prevent the bonding. Blasted chopsticks when they felt the fries were hardened。
9
In two minutes, when the fire was again in the oil pan for about 30 seconds, the gold-cracked fries were blown up。
10
You can eat the ketchup。
11
And you can put salt on it, and you can taste it. I've added some moisten。
12
The unfried fries can be frozen in the fridge after step 7。
13
When frozen fries are taken out of the fridge and blown directly, there will be moisture, and the sound of beeping in the oil will go up and down, so don't put too much and a few more times。French fries Make Tips
1. The moisture must be dried up and the more dry it is, the better it is. 2. The direct frying of maize starch is better handled when it is flattening, when it is frozen, when it is blown out, when it comes to the casserole, when it comes to the sound of a crumb, when it comes to the oil. So don't put too much, little more than one blow at a time, just put it in there and don't flip it so it's sticky, and then evenly when the bubbles are missing。