Why are my french fries so soft?

Many people like to eat French fries, but they don’t know how to make the most delicious ones. Sometimes when we try to make French fries at home, we find that they are very soft. This is usually caused by an unscientific production process. We can make dishes through some special steps on the Internet to eliminate many unfavorable factors. So, why are French fries so soft?

1. First of all, the potatoes bought outside can be divided into two categories. One is relatively long, with a light yellow and relatively smooth skin. That kind is an imported variety and is very suitable for making French fries and potato shreds.

2. The other type is larger in size and a little muddier. It is a local variety and is not suitable for frying French fries because it is too powdery, but it is suitable for making roasted potatoes and the like.

3. Then peel the potatoes and cut them into long strips about one centimeter wide. Then boil a pot of water, put the potato strips in and cook them until they are 50% cooked, which means they are a little soft but not broken, and half-cooked. Then take it out, find a dustpan or something, spread it out, and dry it in the shade.

4. Wait until the moisture on the surface of the potato strips has dried in the shade, then put the potato strips in a large food bag. It is best to leave as much air and space as possible in the bag, and put it in the freezer. Since you cannot eat so much at one time, you can fry them in two or three times.

5. Wait until the potato strips are frozen hard. There is no need to thaw them, just separate the ones that are stuck together.

6. Heat the oil pan to 60% hot (frying this requires a lot of oil, so don't be too frugal). Put the potato strips directly in. Because there is a little frost on the potato strips at this time, oil may splash, so be careful. Then fry until light golden brown, drain the oil, take out the potato strips, set aside, and turn off the heat. Wait until the French fries have cooled down a little, then turn on the fire and heat the oil to 80% hot, then put the French fries in and fry them again. When you see the color turn into a beautiful golden yellow, you’re done!

7. However, this thing must be eaten within 15 minutes, otherwise it will become soft.

Tips

1. Cut the potatoes into strips and blanch them in hot water until they are 80% cooked.

2. After blanching, cool and drain the potatoes, then roll each one in dry starch and pat it to coat it evenly.

3. Fry in hot oil twice. Fry at 120 degrees for 2 minutes for the first time until the surface is slightly yellow. Remove from heat and fry French fries.

Exploded and rose at the same time. Put them all together when frying, just cover the entire surface of the pan. It is better to have less rather than more, so that every French fry is soaked in it, and it is also easier to control the heat. When the French fries turn golden brown and can be scooped out, you must move quickly, otherwise they will be over-fried with black heads and black faces. Then scoop it out with a strainer.