Why are fried foods such as French fries and fried dough sticks so popular?

The scientific explanation is that when frying food, the food comes into contact with hot oil, the surface temperature of the food rises rapidly, and the water evaporates, forming a brittle and porous dry hard shell. The temperature in the hard shell gradually tends to 65438 000℃. Due to caramelization reaction, protein denaturation and decomposition of other substances on the surface, it produces a unique fried flavor. The dry skin formed on the surface of food can prevent the evaporation of water inside the food, increase the steam pressure, accelerate the maturity of the food, make the thick fried pasta (or meat) tender outside, and make the thin fried pasta very crisp, so most foods are delicious after oiling.