Air-free fries
By VicentaLakin
French fries are a small snack that many people like, and I'm good for being a young man. Traditional high-temperature fries are not healthy, not only ingestion of too much grease, but also making their oil unmanageable. It's too much oil to blow up; it's too much oil to blow up again and again; it's too wasteful to use it! It's coming up, and it's getting popular. It uses the principles of the hot wind cycle to keep food evenly warm. Instead of fried, they achieve a state and taste very similar to that of the fried, but they are healthier than the traditional ones; and they reduce the length of time compared to the traditional top-down bakery. I've grown more fond of it since it was used, whether it's fries, or chicken wings, or chicken and rice, and I'm "fried in the air." Why do I have to use old methods? Air fried fries are still different from the traditional ones. McDonald's fries pick special-supplied potatoes, which we don't normally buy. Second of all, we can use soft potatoes with yellow hearts. You don't need a drop of oil. You can still blow up the chips. Long story short, go straight to fries. There are two approaches in the middle, which, through a small comparison, are better and can be seen。
Recipe Recommendations
- Yellow heart potato of 2
- tomato sauce appropriate amount
Steps for Air-free fries
1
Yellow-heart potatoes cut their skins, go to the buds, clean up。
2
Cuts into thin little thumbs; not recommended too thin, because when blown up, the water will become more thin; if too thick, it will take longer。
3
Potato paste is immersed in cold water for five minutes, which removes starch from the surface, absorbs some moisture and can form a brittle skin while roasting, and does not make the fries black。
4
A comparative test is conducted using two treatments: split the potato strips in half, half of them boiled with open water for one minute and then “air blow” for one minute, and half of them extract the asphalt from the cool water and then “air blow”。
5
The chips are evenly spread in the air basket, the light on the left is raw and the yellow on the right is cooked。
6
(b) To push a basket of fries into the oven, without preheating, directly using the “air blow” function, 190 degrees, 18-20 minutes, to adjust the time to the fine size of the fries; it would take about 190-200 degrees and 25 minutes to use the top-down roast function。
7
This is a fast-cooked French fries, which can be seen on the edges, and it is clear that almost all of the five-minute raw fries immersed on the left have been drummed, while the cooked fries on the right have been reduced。
8
Take it out and compare it with: the left-born French fries are full of emptied roots, the top color is heavier, while the right boils again, the size is smaller, the paint is slightly lower, while while the hot eats, the two are slightly different, the left has a soft skin and the right skin has no visible stratification。
9
"Airfried" French fries, healthy and oily, with a hard-eared skinAir-free fries Make Tips
French fries are made by the choice of yellow-hearted potatoes that are soft in their mouths, most of which are soft, and which are more suitable for making potatoes; 2. A comparison of the two treatments shows that the effects and tastes of raw fries are better than those of boiled water; 3. “air-fried” fries are corrugated and soft when they come out of the oven, so that they are eaten while they are hot; salted flowers or tomato sauce。