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The making of McDonald's fries

2018-03-21 16:00:32

Holiday at home, idle boredom at home to make snacks ~ girls are probably afraid of fat, but love to eat French fries, today served homemade French fries, for you to see the official solution

Food ingredient
1

Potatoes 500g

2

Salt 10g

3

Oil 500ml

Methods/Steps
1

First, prepare the main ingredient potatoes. It is best to choose a slightly long oval potato, this way cut out the potato sticks are longer, and enjoy eating them

2

Then peel the potatoes, pay special attention to safety, do not be cut by the paring knife, children pay attention to safety. If you really do not use a paring knife, you can use a stainless steel spoon with a thin edge to slowly scrape the skin, although the efficiency is not high but it is safer

3

The next important thing is to cut the potatoes into strips. A lot of people think it's okay to just cut. There's a trick to this, too. Cut the potato in half vertically, then slice it, and then cut it into strips. This way the potato strips are longer, easier to eat, and easier to store.

4

Put in a small bowl, add a tablespoon of salt and stir gently to dissolve the salt. Soak the potatoes. The soaking time does not need to be long

5

When the water boils, pour in the potatoes. Add half a teaspoon of salt. This is to raise the boiling point of the water and also to ensure that the potatoes do not stick. Soak the potatoes for about the same amount of time it takes to prepare the water, less than ten minutes

6

Just cook the chips medium rare. At this point the potato will change color, in order to let the viewers see more clearly, the last two pictures. Be careful not to overcook, or the chips will break. If you can't handle it, put the lid on the pan and cook for 3 minutes

7

The kitchen paper is used to soak up the water, and when the chips are done, remove them with a slotted spoon. Drain on kitchen paper until cool through. Be careful not to burn the hot potatoes in this process. If there's no kitchen paper. Put it in a small basin to cool on the line, pour potato sticks into a storage bag after cooling, in order to prevent potato sticks from breaking, you can put it in a direction of the small basin as far as possible do not have water

8

Freeze in the freezer until the potatoes are firm. If you're in a hurry, it takes a few hours, if you're not in a hurry, it's usually done at night and frozen the next morning. The fries you take out of the fridge look like this. Some observers say the fries freeze, but in my experience they should just go in the fridge

9

The fries don't need to be defrosted, and it doesn't matter if some of them stick together, they don't need to be defrosted. Clean the pan and fire. Until the water in the pan is dried in a clean pan pour oil, the amount of oil is also according to the amount of frozen French fries, but note that we are frying, so the amount of oil must be sufficient. The fries must be on fire and the oil hot. If you do not see how hot the oil temperature is, you can wait for a short while, take chopsticks to try, and wait for the chopsticks to appear oil bubbles on the French fries must be large fire, the oil temperature should be hot. If you do not see how hot the oil temperature is, you can wait a little while, take chopsticks to try, so that the chopsticks appear oil bubbles can be placed on the French fries, put the French fries in the fire, because it has been frozen so there will be oil stars 漰 out. You can cover the pot at this time and remove the lid later

10

Fry until golden brown and remove. Many people grasp the golden color of this process must be fire, otherwise French fries absorb too much oil will be very greasy. Almost floating up can be fished out, must control the oil

11

Sprinkle with a little salt while it's still warm, trying to be as even as possible. According to personal preferences can also put less pepper, personal recommend white pepper, a little bit can finally, with tomato sauce, you can enjoy it happily must be hot oh

Matters needing attention

Control the timing of the blast

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