❤perfect Copy of Kfc Mcdonald's French Fries❤
1.
Peel the potatoes and slice them vertically. Grasp the thickness according to your own taste, and cut a bit thicker than your ideal, because it will be "thin" after frying. And the thickness should be even! Focus on it!
2.
Teach a better method: first cut a knife, then put the cut side down, let the potato "sit" on the board, and then cut into slices of the same thickness. Cut all the potatoes into slices and then change the knife into slices. It's easier to cut evenly
3.
Rinse the cut fries with water once or twice to wash off the starch on the surface, and then soak the whole in water for a few minutes. During this time, you can find a pot to boil hot water (*Ü*)ﾉ☀
4.
The amount of water in the pot is subject to all the French fries. Sprinkle a pinch of salt and bring the water to a boil.
Drain the French fries after boiling, boil again for 0.5-1 minutes and remove (according to the thickness of your fries to master the time), let cool and set aside.
5.
Potato chips being cooled. Just remove the fries and let them cool! There is no point in not using too cold water. Because of the heat, the moisture will quickly evaporate and become refreshing.
6.
Put a state of cooked potato chips here. The color becomes slightly transparent, the whole is still hard, but it has a certain degree of flexibility. Be sure not to cook too soft! Focus on it! Too soft and oily after frying! The normal method of French fries at this point is to put them in the refrigerator for quick freezing, but we don’t! It’s a little secret like kfc fries
7.
One more step before we enter the refrigerator: fry it again! The French fries factory uses the oil temperature of 187°. I don't think it needs to be so rigorous. Heat it on a medium-low heat until the chopsticks bubbling and it can be put into the pot, to the degree of bubbling in the picture. Use a small amount many times to make sure your oil can be better than French fries! Focus on it! (Medium and small fire refers to the degree to which the outer flame has just ignited stably)
8.
From the moment the big dense bubbles in the pot slowly become smaller, the French fries will slowly float up, and they can be fished out until the French fries become very hard and hard. (You can feel it when you poke the tip of the fries on the pot wall) The fried fries are as shown in the picture. They have not been colored yet, and many small bubbles have begun to form on the surface. Although it is hard, it will become soft after a while
9.
Let cool after being fried in batches. Then pack it into the refrigerator and freeze. (The French fries factory is stored and transported at -5° after frying and drying, so we don't have to worry about it and just throw it in the refrigerator. At –18°C, it is recommended to eat it within 1-2 months. If it takes longer, there will be no fresh potatoes. That scent)
10.
The preparation work is now complete, and the rest is to eat and fry. The picture shows the semi-finished French fries that have been frozen. (The white on the French fries is frozen frost, not starch!)
11.
Put the oil in the pot and heat it until the chopsticks bubbling, and then put the frozen French fries (no need to defrost), and fry a small amount of times to ensure that your oil can surpass the French fries! Friends who are afraid of getting oily remember the pot cover Dafa! Haha, cover the fries immediately after placing them, and wait for the splashing moment to pass before opening and sorting the fries to make sure that they are not in the oil.
12.
At first the french fries will be soft and fry patiently, and wait until the french fries become hard and hard before coming out of the pan! It must be deep-fried until it becomes hard. If it is unevenly sliced, take the hard one first. The soft French fries will taste oily. Be sure to master the hard state by yourself, don’t force me to drive 😂
13.
Fries fried according to the correct steps will not be oily, and the color will not be dark
14.
After frying, sprinkle with salt, then flip it to make the salt more even. I fry a lot, and I usually do this step in the oil filter haha. Then it can be served with tomato sauce!
15.
Have you learned the little secret? If you don’t understand, you can leave a message and ask me. The fried one is crisper, and even if it is left for a long time, it will be chewy and will not be soft. By the way, ketchup is recommended to taste delicious, which is closer to the taste of fast food restaurants.
Tips:
In steps 9 and 10, the biggest function of freezing is to facilitate storage! If you are in a hurry, you can omit the freezing step, wait until the first frying is finished and let cool, then you can continue frying the second time! The color may be a little darker, but it does not affect the taste and texture.
Tips:
1. Why do I mark a small amount so many times, it's better than French fries. Because the principle of "frying" is to help food slowly push out the moisture and become brittle. The temperature of the oil surface is higher than that of the inside. If the oil does not heat the food, it is called "frying". It is a cooking method that makes the surface of the food crispy but retains moisture inside, similar to frying steak and tofu.
2. The medium and small fire is the degree to which the outer flame has just ignited steadily, and the fire power is relatively moderate. If the fire is low and the temperature is low, the French fries will absorb oil in the opposite direction, and the fries will be very oily. If the fire is high, the oil temperature is high, it will start to color before the moisture is forced out and become brittle, and it will become mushy. So remember to use a medium-to-small heat and wait until the oil is hot before serving the fries.
3. Don't cut the potatoes too thinly. Thicker ones are more delicious. They are crispy on the outside and waxy on the inside. But no matter the thickness, try to cut evenly!
4. During the second frying, it is not recommended to put too much at once, because the frozen French fries are very cold. Putting it in the hot oil will take away some of the heat. If you put too much hot oil at once, it will turn into cold oil. , It won't be crispy!
5. The secret of the same taste as kfc is to fry it before entering the refrigerator. It is important not to omit this step. Not only will the potato chips not stick after freezing, but also save time! When you want to eat it, take it out and sprinkle it with salt. You can get it in a few minutes! Can’t be cooler, just eat hhhh if you want to eat it. The baby who is afraid of oil can fry it and use kitchen paper to absorb the oil and sprinkle salt. ❤ Promise me to read the text description carefully. ❤
Finally, let's list the possibility that it will not be crispy and oily after frying:
Cut too finely and cook for too long. Too soft. When the oil temperature is low, turn off the heat and use the remaining temperature to "soak" the cooked potato varieties. Try not to use the white, soft and waxy potatoes.
