Why don't French fries suck so much oil?

Children's love for French fries is difficult for us to understand. My daughter is a "family with difficulty in getting up" and tries her best to get out of bed every time. After listening to French fries this morning, I dressed myself, washed my face and brushed my teeth, and consciously sat at the table and waited. My five-year-old nephew heard on the phone that he made French fries and immediately asked to come to my house as a guest. Looking at the children's contented expressions, I feel how happy cooking is.

French fries are a favorite snack for many people. Every time you go to McDonald's or KFC, it is a must. Sweet and crisp French fries dipped in sweet and sour tomato sauce are really delicious. Not to mention children, even many adults can't resist its temptation. Many people think that French fries bought outside are more delicious, but considering food safety and price, it is more hygienic and cost-effective to cook at home.

The process of making French fries is not troublesome, but you should pay attention to certain skills. Bian Xiao couldn't help thinking of his previous experience of eating French fries. The fried French fries are soft every time they come out of the pan, or they taste bad because they absorb too much oil, or even a lot of them are burnt. After many experiments, I found that these two steps are missing. Add these two steps to the French fries. French fries are golden, crisp and do not absorb oil, so that the French fries we make at home can be as delicious as those we sell.

1 potato, a little starch, half a spoonful of salt, and proper amount of cooking oil.

1. Wash potatoes, peel them and cut them into strips with uniform thickness. The thickness of the belt can be determined according to your preference. After cutting, put it in clear water, which can not only prevent the potato from oxidation and discoloration, but also remove some starch, so that the fried French fries taste better.

2. After adding water to the pot and boiling, add half a spoonful of salt, and put the potatoes in the pot and cook for about 2 minutes. Cooking time should not be too long, otherwise the potato chips will be easily broken and will also affect the taste. After the potato chips are cooked, take them out and rinse them quickly with cold water. The cooling of cold water can make fried potato chips taste crisper. Then dry the water, or you can use kitchen paper to absorb the water. Be sure to suck up the water, otherwise it will nourish the next operation.

3. Coat potato chips with a layer of starch evenly, not too thick, just a thin layer. Potato chips must be dried, otherwise the starch will turn into paste.

4. Pour the oil into the pot and heat it to the oil level. When small bubbles appear around the inserted chopsticks, turn to medium heat and add French fries. Don't turn the French fries over at this time, they are easy to break. After about half a minute, when the potato chips are hard, turn them gently, fry until the surface is slightly Huang Shi, and take out the oil control. When the oil temperature rises to 70%, add French fries and fry for 20 seconds. Take out the oil control.

There are only two simple steps to remember when making French fries: first, cut the French fries, cook them for two minutes, and then cool them to dry; Second, wrap a thin layer of starch before cooking. Just add these two steps to ensure that the fried French fries are crisp and do not absorb oil. Let's try it together.