After this the fries Zhashu surface does not become crisp. Remove and let cool them - after the col

Almost around the world, potatoes are common foods. Eat a variety of fried probably unique attraction. On the Sichuan area, weddings and marriage feast, first to the last round snack or hors d'oeuvres. I was young, fried shrimp was very popular piece, can be regarded as "high-end atmosphere on the grade of" cold cuts. Later, the villagers found that potato chips is also good, you need to save money for other people to use it to replace it. In the summer, the potatoes and cut into thin slices, scalded with boiling water, and then dried in the sun. No refrigeration, no preservatives, famous food of india can also be long-term preservation. When they have to do feast, when a bomb out of oil, sprinkle with sugar, it can be on the seats up.
Was able to deep fry crisp taste scented potato chips, potatoes are mainly high starch content. After heating, the starch molecules cross-linked to each other, the occurrence of "paste." After drying under the pan, the temperature can easily reach more than 150 degrees. In this temperature, the starch sugar molecules occurs called "caramelization" reaction. On the one hand, starch dehydration condensation to form caramel. Caramel content is not high, it presents an attractive Cheng yellow - of course, if the content is too high, or overreact famous food of india carbonation occurs, would not be able to eat. On the other hand, will release some degradation of small volatile molecules, bring frying unique flavor.
First, the selection of the head is relatively large potatoes, in order to cut the length of uniform thickness strip - if they eat, whether it would not be uniform so important, but it will affect the "sell" to win the admiration of the guests, a knife will very important. Then the fries into ice water, first wash away the surface starch, the second is to avoid contact with air. Wash away the surface of the starch, contribute to the formation "smooth" surface. After being cut potatoes, polyphenol oxidase which will be released to the oxidation of polyphenols dark brown pigment, resulting in "black potatoes." Blackened fries naturally lack marketable. Fortunately, this reaction requires the participation of oxygen, the absence of air bubbles in the water helps to reduce oxidation. famous food of india However, the water still has some air, in order to further inhibit this reaction, you can add a little lemon juice in the water - the VC lemon juice can inhibit this reaction is carried out. Of course, plus a direct Vc, can also play the same role. In the commercial fries, and will add other additives to "protect the color."
After this the fries Zhashu surface does not become crisp. Remove and let cool them - after the cold to wait at least 15 minutes, while the fast-food famous food of india restaurants are shipped frozen to the various stores. Second fried require higher temperatures, usually around 190 degrees. French fries cooked cool change after which gelatinized starch gelation has put a lot of water, "fixed" to live, it is difficult to easily flow. At high temperatures, the surface of the water loss quickly, and the internal and difficult to timely flow of water over the surface to become brittle so the fries. The fry 2-3 minutes long, the surface famous food of india becomes Cheng Huang attractive, while caramel reaction at high temperatures quickly, releasing the fragrance. Pan fries if not eaten, until the aroma cleared, and the internal surface famous food of india of the water finally arrived late, no longer crisp, insipid up.
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