French fries
By VicentaLakin
Fries, whether for snacks or staple foods, and perfumes, are not just for children, but for adults and even for the elderly. Although it is known that it is not healthy to eat frequently and to eat fried food, it is not the same for children who are able to control their purchases, who want them, who know that they are not healthy or who have to buy them. Today you're lucky to teach you the simplest French fries, to make them at home, to feed one dollar of children, to eat two dollars of the whole family, and to eat with great relief, not with long meat, because it's non-fried food, to prepare the food, to throw it into the air, to eat the fries, to feel better, to eat them。
- sweetening
- burn
- ten minutes
- ordinary
Steps for French fries
1
Potatoes go and wash their skins, and they're so cheap and cheap, they can't be missed, and they're more expensive to buy, and the whole family eats fries and chips。
2
Washed potato strips, width and thickness around 1 cm, not too thin, or tasted bad。
3
Cut potato bars immersed in cold water for more than 10 minutes, best for about half an hour, sowing starch from the surface。
4
It is best to drain the water from kitchen paper by extracting the French fries。
5
Recently, a large toy, an air oven, a very hot fire, with no need to be too hot, and the French fries coming out just right, will be used today to feel the fast French fries. Blue sheets of tin paper, coded fries, and a thin layer of oil for all fries。
6
They are sent to the air-battered oven at 175 degrees for 10 minutes, with one blow, one take, one turn and another blow for 10 minutes, with one flip in the middle or with some more oil, so that the fries are evenly heated, depending on the size of the potatoes。
7
175 degrees, 20 minutes, and it's blown up, and it's charred, and it looks like it's eating, my little friend's favorite。
8
Out of the stove plate. Simple, oil-efficient, healthy, good taste, and impeccable ketchup。French fries Make Tips
1. Like salted mouths, you can sow salt when you're immersed in potatoes. The timing of the blast depends on the thinness of the potatoes and the different brands of the frying pot。