If you learn to fry french fries, you don't need to order takeout, the method is simple and crispy on the outside and tender on the inside, and homemade snacks are really delicious

Today, I will share the home-cooked method of french fries, the ingredients are simple, the method is simple, it tastes crispy on the outside and tender on the inside, and the fries you make yourself can be as coarse as you want, and it is really enjoyable to eat.  

Ingredients:

2 potatoes, cornstarch, salt, cooking oil

Steps:

1. Peel the potatoes and wash them for later use;

2. Cut the potatoes into long strips you like (I like to eat larger fries, which are delicious with sand in them);

3. Soak the cut potato strips in water for 10 minutes, then rinse them and set aside;

4. Pour boiling water into the potato strips, bring to a boil over high heat, cook until the potato strips change color, take them out and dry them until they are slightly cool;

5. Put a little salt, use your hands and set aside;

6. Add cornstarch in small quantities and mix well by hand, so that each potato strip is covered with cornstarch, and then sieve off the excess starch for later use;

7. Pour oil into a hot pan, the oil is 60% hot, put in the potato strips, fry over medium-low heat for two minutes, fry until one side is set, and then turn the other side;

8. Fry until the surface of the potato strips hardens and shapes, then remove them;

9. Heat the remaining oil, pour in the potato strips and fry them again, the surface of the potato strips is golden, the skin is tiger skin-like, and drain the oil.

The fries are ready, dipped in tomato sauce, and they are more enjoyable than takeout.

Tips:

1. The size of the cut of the potato strips is to your liking;

2. Soak the potato strips to rinse off the starch on the surface;

3. Cook the potato strips in the pot until they change color, take them out and spread them out, and dry them quickly;

4. Add a small amount of cornstarch to the wrapped potato strips, sieve off the excess cornstarch, and the oil is not easy to paste when frying in the pan;

5. The temperature of the first frying oil is 60% hot, put the chopsticks in the pot, and there are dense bubbles around the best temperature;

6. Re-frying is to make the skin more crispy, and the tiger skin shape means that the inside of the potato strips has been fried and the taste is relatively tender.