Crinkle fries recipe: simple and quick
Potatoes are beneficial. No matter how you cook them, they are delicious. They can be fried, steamed, stewed, stewed fried, and matched with different ingredients. Each taste has its advantages. French fries are one of my children's favorites; they will order them every time they eat.
Everyone knows that french fries need to be coated with flour, but what kind is suitable? In the beginning, I did too. After doing it repeatedly, I slowly found a way. Master these points. The fried fries are crispy and delicious.
- corn starch
Prepare a peeling knife, remove the skin of the potato, and wash the peeled potato with water; after washing, put it on the chopping board and use a knife to cut it into slices, then cut it into strips. Potatoes need to be fried in a pot, and the volume will become smaller after frying, so don't cut them too thin when cutting them, and put them in a pot for later use.
Potatoes are rich in starch. If you fry them directly, the fried potatoes will be soft and not fragrant. So before frying in the pan, you must dilute the starch. Put the cut potatoes in a pot, and add an appropriate amount of water. The water should cover the potatoes, and add two tablespoons of salt.
Soak the potatoes in salt water for 30 minutes, drain the soaked fries, and put them in the refrigerator for quick freezing for 30 minutes. After quick freezing, take out the fries and sprinkle them with an appropriate amount of cornstarch.
Toss them well by hand so that each fries are evenly coated with cornstarch.
Drain the oil in the pot and add the right amount. The oil should be relatively more. After waiting for the oil in the pot to be 70% hot, put the starch-coated fries into the oil pot. And push carefully to prevent them from sticking together. Don't flip it during subsequent frying. The fries will soften during re-frying and will easily break if flipped again. (Fry in hot oil, don't spend too much at one time)
During the frying process, the fries will gradually become brittle and shrink slowly until both sides are browned, and then take them out first with a crisp sound when flipping. The frying process will take a little longer, about 15-20 minutes, so be patient.
But it's not over yet, so the fried fries are not crispy enough; put the fries out again and fry for 1-2 minutes. When frying the fries, use a medium-high fire; the fries are crispy and do not absorb oil. (Second frying, using medium fire during frying)
french fries can be fished out when fried in this state. Put them in the pot, and they are crispy. It is much more delicious than the ones sold outside.
- Potatoes are rich in starch, which will become soft after preheating, so when frying french fries, don't rush into the pot, peel them and soak them in salt water to dilute the starch inside.
- After the potato is soaked in starch, put it in the quick freezer for 30 minutes, then take it out and sprinkle it with an appropriate amount of cornstarch.
- In the process of frying, use medium and high fire, low fire, and slow frying, the cooked fries absorb oil, and if you don't eat two, you will be tired.