Just add this step before frying, potatoes quickly cook crispy crunchy, aromatic

Brine

Pickling is one of the first tricks to remember.

Potatoes are prone to browning after peeling, so when slicing potatoes, you immediately drop them in a brine broth for about 15 minutes to prevent this. The salt on the outside of the potatoes also makes them delicious and more tasty when fried.

Soak with vinegar

Similar to how to brine. You mix a little vinegar in water and then cut the potatoes into soak about 20 then take out to apples and fry. Note, do not give too much vinegar because it will change the taste of the food.

Blanching hot water

Blanching with hot water is also a way to help the potatoes cook faster and more crispy.

You can add a pinch of salt to the pot of water. When the water boils, put the potatoes into the blanched quickly, no potatoes will be broken or boiled, eaten delicious.

Then remove the potatoes, rinse immediately with cold water, drain and fry on high heat.

Put in the fridge

You need to fry through potatoes and only slightly yellow on the outside, let cool, put in the refrigerator compartment. If you make large quantities, you can place the potatoes in the freezer for longer storage. When eating, bring the potatoes to fry.

Powder coated

Potatoes are drained, then covered with a layer of fried flour on the outside, shake well to cover the dough and then fry.

The outer batter gives a crispy crust. With this method, you may not have to fry twice, but you should still blanch the potatoes from the inside.

Fry twice

This is the most important secret of the restaurant makes the chips are always crispy.

When frying for the first time, make low heat and cook the potatoes. Note to fry quickly, when the surface is cooked, take it out, let it drain for 5 minutes.

Then, you continue to fry the second time. This time, you have to set high heat. When the yellow, hard shell is poured out immediately to avoid being scorched, unsightly.

In addition, if you want crispy, golden potatoes, you always have to submerge the oil.