The french fries in the fast food restaurant, the semi-finished products shipped from the distribution center, are almost cooked, but they need to be placed in the refrigerator, and the bags are packed in paper bags. When they need to be fried, they are poured into the basket. In the fryer, the automatic order button is 2 minutes and 45 seconds at a time. When 2 minutes and 15 minutes, the fryer will be called to remind you to shake the basket So that the fried chips will not stick together. The time is up in the French fries tank, sprinkle with salt, pick blackheads with tweezers, and scrape once in 7 minutes.
The fries in the fast food restaurant are basically soaked in milk (resh milk or pure milk, yogurt is useless) the night before. Wash with a low concentration of salt water before soaking milk.
On the second day, the taste of the French fries that had been soaked in milk was almost the same as that of the fast food restaurant.
Raw fries supermarkets have to buy. Find a fried basket and pour the raw French fries. The oil temperature of the French fries is about 170 degrees. Since the French fries are frozen, the fried basket should be lifted when the French fries are fried for about 1 minute and 30seconds. Remove from the oil surface, shake about 5 times, fry in the oil pan, fry for 2 minutes, then control the oil, put the French fries into the vessel, spread the salt at high altitude, and then repeat the fries in a waterfall-like way. From this vessel, it is 3-4 times in another dish, the fries can be done well, but the oil in the fast food restaurant is palm oil, not the cooking oil in the home.