Soy Sauce French Fries
by Food·Color
Favorite
Difficulty
Easy
Time
1h
Serving
5
Imagination is always very beautiful. I thought that the tool could cut out wave flowers, but I didn't expect that the thing was too weak, and it was too rough to talk about it, so I just tried it and gave up decisively. It's better to use a kitchen knife. It's straight and easy, but it looks a little ordinary.
Using an air fryer instead of an oil pan to make deep-fried food is how much I want to eat but I am afraid of sticking to the oily fat. . . However, can the air fryer really replace the oil pan? At least, the French fries fried with it are still different from the oil pan. As soon as the fries enter the oil pan, they are immediately surrounded by hot oil. By controlling the oil temperature, the fries can quickly achieve a crisp and refreshing taste that is colored on the outside and just broken on the inside. However, it took 20 to 30 minutes for the air fryer to make the fries slightly colored, and the inside was already soft and boneless. Not only did you want to eat the crispy and refreshing cone, you had to pull it aside, but you also had to accompany you when you mixed the fries. Be careful, maybe it will become broken pieces. Maybe it would be better to be thicker? However, that would be too rough. . .
Although it did not achieve the desired effect, it was a little surprise to use Laoganma's spicy tempeh as a seasoning and the flavor was quite satisfying. . . .
Using an air fryer instead of an oil pan to make deep-fried food is how much I want to eat but I am afraid of sticking to the oily fat. . . However, can the air fryer really replace the oil pan? At least, the French fries fried with it are still different from the oil pan. As soon as the fries enter the oil pan, they are immediately surrounded by hot oil. By controlling the oil temperature, the fries can quickly achieve a crisp and refreshing taste that is colored on the outside and just broken on the inside. However, it took 20 to 30 minutes for the air fryer to make the fries slightly colored, and the inside was already soft and boneless. Not only did you want to eat the crispy and refreshing cone, you had to pull it aside, but you also had to accompany you when you mixed the fries. Be careful, maybe it will become broken pieces. Maybe it would be better to be thicker? However, that would be too rough. . .
Although it did not achieve the desired effect, it was a little surprise to use Laoganma's spicy tempeh as a seasoning and the flavor was quite satisfying. . . .
