When it comes to french fries, never blanch them and fry them straight! KFC uses this 1 trick for crispy, not soft fries

2020-07-05

Hello, I'm the first gourmet A Fei, concerned about A Fei has more home cooked food for your reference!

Since learning this 1 trick, my family has never bought fries again. Every time I eat a burger combo, I think the fries are the most profitable item in it, and the price has gone up even though it's half the amount of potatoes! Several times, it was a bit expensive and pitiful. Many of you may have tried it.home fryingBut I can't seem to get that crispy outside and tender inside.It's always soft when it comes out of the pan.I'm sure.You definitely blanched and fried it.!

Actually.That's the problem with this step, french fries should never be blanched and then deep fried!Today, I'm going to reveal to you1 trick commonly used by KFC to ensure that the fries are crispy at the root and notlimp on one's stomach[french fries]

[ French Fries ]

1.First of all, we peel the skin of the potatoes and cut them into thick slices before cutting them into potato strips.

2.After cutting, put them into water to wash off the starch on the surface to prevent the potatoes from oxidizing and turning black.

3.Boil water in a pot, put two tablespoons of salt into the bottom flavor, after the water boils, put the potato strips into the pot and cook for about 2 minutes, when the potatoes are browned and the surface is slightly translucent, pour it out and quickly go through the cold water.

4.Then pour the potato wedges on top of absorbent paper and dry the surface for later use, in order to dry the moisture faster, we use a fan.

5.After the moisture is completely dry, put the potato fries in a Ziploc bag and put them in the freezer for more than 3 hours to freeze the potatoes hard, so that the fries will not be soft and the outer layer is very crispy.

6.After 3 hours we take the potato fries out and pour them into a small bowl, any that stick together break them up with your hands.

7.Next, we started french fries, pot of oil, oil temperature fifty percent hot (oil surface slightly smoking), first pour in half of the potatoes, because the oil is less than a fry is not finished, gently push to make it evenly heated, keep a low flame frying about 2 minutes, the potatoes brown, shaped after fishing out.

8.Then put the remaining potatoes into the pot for frying, potato strips all fried after the shape, the oil heat up to 60% hot turn down the heat, the just Put the potatoes back into the frying pan and fry them again until they are golden brown and very crispy. Serve with tomato sauce and enjoy, crispy on the outside and tender on the inside.

Fei has this to say.

1. boil the potato strips with a little salt for the bottom flavor.

Potatoes must be dried and then put into the freezer, otherwise they will stick together; frozen and then fried, French fries will not be soft lying! with a very crispy outer layer.

3. the fries must be re-fried twice for a crispy outside and tender inside.

Well, this crispy fries on the outside and tender on the inside is ready, do not blanch them and do not fry them directly in the pan.

Follow Fei for simple and practical home cooked meals every day for your reference, we'll see you next time!


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