【やみつきフライドポテト】失敗しない！ちょっと一手間でお店の仕上がり！サクサクほくほくなフライドポテトがおうちで簡単に作れます。-How to make French Fries-【料理研究家ゆかり】

Today I made fried potatoes. Hello, I'm Ikari, a cooking researcher. This channel is a channel that introduces various cooking recipes and useful information. Please subscribe to the channel and enjoy it. Today I would like to make fried potatoes. This time, the surface is crispy and the inside is fluffy. I will introduce a delicious fried potato recipe. I would like to introduce how to easily make it crispy at home. The ingredients are easy and the method of making them is very easy. There are points in some places, so please enjoy it until the end. Then please. Then I will introduce today's ingredients. Here are the ingredients. Potatoes, garlic, rice flour, chicken soup base. And I will use frying oil when frying. Please use your favorite potatoes. I have some fresh potatoes left, so I will use them. And garlic. I will use it with the skin on. The amount is about 3 for large grains and 4 for small grains. And flour. This time I will use rice flour. Using rice flour will give you a more crispy finish. If you don't have it, mix cake flour and potato starch in 1 to 1. And I will use chicken soup base for seasoning. If you don't have chicken soup base, you can use chicken bouillon. So I will make it right away. Then I will make it right away. First of all, this time I will make it with the skin on, so please wash the potatoes once. After washing the potatoes like this, wipe off the water. Then I will remove only the eyes of the potatoes. Please be sure to remove this. OK. Then I will cut the potatoes to a width of about 1 cm. It's a little wobbly, so be careful not to get hurt. Then I will cut it. I will cut this in the same way. After cutting it like this, I will cut it again with a width of about 1 cm. It's about this. I will cut it like this. Let's cut the rest in the same way. OK. Please cut the potatoes like this. Then put water in a bowl and put the potatoes in it. Then I will remove the starch from the potatoes. By removing the starch from the potatoes, it will be easier to get a crispy finish. If there is any starch left, it will be a little sticky, so soak it in water and remove the starch. Rub it lightly like this and wash it off a little. Then soak it in water for an hour as it is. By doing so, you can remove the starch from the potatoes. Then I will leave it as it is. While the potatoes are left, I will crush the garlic. This time, as I mentioned in the material explanation earlier, I will use the whole skin. Please crush this with the belly of a knife. Be careful not to hurt your hands at this time. If you overdo it, it will become powdery, so it's okay if it cracks lightly like this. By doing this, you can get a strong garlic aroma. Then I will crush the rest in the same way. This is ready for garlic. Next, I will combine the rice flour and the chicken soup base. First of all, it is rice flour. Then add the chicken soup base. Then mix well. This is ready for the powder. Yes, it's been an hour. Then, please wash this potato once. Yes, it's okay. Then put a lid on this bowl. Then lightly cook the potatoes. By doing so, you can shorten the time to fry. Then heat this in a microwave oven at 600W for 5 minutes. Yes, it's been 5 minutes. Remove the wrap so that it does not burn. It's like this now. It's about 80% cooked potatoes. Then put the potatoes on the kitchen paper. Please be careful not to get burned. Now cover it with paper again and wipe off the water. Please wipe it off firmly. Spread the wiped potatoes on the bat like this once. Spread it on the bat so that the potatoes do not overlap like this. And leave it like this for about 30 minutes. By drying it well and removing the water, the outside is crispy and the inside is fluffy. Then I would like to leave it as it is for 30 minutes. Yes, it's been 30 minutes. This is okay if the surface is dry. However, there are times when there is water on the bottom, so wipe it off. Then prepare a plastic bag and put the potatoes in it. Potatoes are heated once, so if you cut them too thinly, they will break at this time, so it is also a point to cut them a little thicker. Yes, I put it in like this. Then put the rice flour in this. And hold your mouth and lightly let the air in and sprinkle it all over. If you do it too much here, the potatoes will break, so please sprinkle it gently like this. It's about this. If you sprinkle it lightly, it's OK. Then I will fry it from now on. Then please prepare a frying pan. Pour about 1 cm of oil from there. And here, please put the garlic first. It is not yet on fire. Then turn on the fire. Then leave it as it is. Warm it up once until the oil is about 160 degrees. If you put the garlic in from the beginning, the smell of garlic will be reflected in the oil, so please put it in from the beginning. Yes, then I will fry it because it is appropriate temperature. The garlic is already juicy like this and the aroma has come out. As a guide, when you put the chopsticks in, the tip of the chopsticks will make a fine bubble. That's about it. Then put all the potatoes in. Please be careful not to get burned. I will spread it out like this. It's okay if the potato head comes out a little. Just spread it out like this so that it doesn't overlap too much. When you put the potatoes in, the temperature drops, so please reduce the heat to medium heat. The oil temperature is about 170 degrees. Fry until the surface is crispy. As for the garlic, I put it in from the beginning, so please take it out on the way so that it does not burn. Yes, it's been about 2 minutes now. After about 2 minutes, the surface will be a little crispy. Then increase the heat a little more and fry at a temperature of about 180 degrees. After about 2 minutes, please fry while letting the potatoes touch the air a little. By doing so, it will have a frying effect and a very crispy finish. It's time to let it touch the air, but please bring the potatoes to the edge a little and let them touch the surface. At this time, let's just be careful not to get burned. When the garlic is a little browned, take it out. Yes, it's okay. I fried it for about 7 minutes in total. It's okay if the surface is crispy. Then take it out. It's okay to turn off the heat. Then take it out. Yes, it looks delicious like this. The potatoes are crispy like this. Then, please drain the oil for about 3 minutes as it is. Yes, this completes the crispy fried potatoes. It was finished like this. The surface is crispy like this and the inside is fluffy. This is complete. Then I would like to have it immediately. Then I will excuse myself with a hand grab. I'll enjoy having this. The outside is crispy and the inside is fluffy and very delicious. And it has a garlic flavor and has a very fragrant finish. Yes, it was delicious today as well. This is the point of this fried potato. First of all, cut the potatoes a little thick and then soak them in water for 1 hour. By soaking it in water properly, you can remove all the starch from the potatoes. If you fry it with the remaining starch, it will not have a crispy finish when you fry it. Soak it in water properly and remove the starch before frying. And after soaking it in water, wash it lightly with water and then heat it in the microwave for about 5 minutes. Depending on the thickness of the potatoes, the heating time may vary. So heat it for about 3 to 5 minutes. As a guideline, it is okay if the potatoes are 80% cooked. If you heat it too much, the potatoes may break, so be careful. And after that, make sure to wipe off the water and leave it for about 30 minutes to dry the potatoes. By doing so, it will be shorter to fry by wiping off the water properly without oil splashes. And when frying, this time I added chicken broth to the rice flour. For this chicken broth, you can substitute it with consomme or salt. This time I'm using rice flour, but if you use rice flour, it will be easier to get a crispy finish. If you don't have it, try using flour and potato starch in a one-to-one ratio. And as for garlic, this time I fried it with the skin on. If you fry it without the skin on, the garlic will burn a little, so this time I fried it with the skin on. By adding this together with the oil at room temperature, you can properly add the aroma of garlic to the oil. I think this garlic is going to burn on the way, so take it out of the oil before it burns. And the point when frying. When frying, warm the oil to about 160 ° C and then add all the potatoes. At this time, the temperature of the oil will drop at once, so I think it would be good to increase the heat a little. After that, fry until the surface is crispy. The thickness of the potatoes and the amount of time to fry may vary slightly, so please adjust the time to fry while looking at the situation. However, if you fry for about 2 minutes, the surface will become crisper and crisper, so please fry while letting it touch the air. By doing so, it will have a double frying effect and a crispier finish. Finally, if you fry it at a temperature of about 180 ° C, I think it will have a crispier finish. After that, when the surface is crispy, take it out. This time, it has a slight taste of chicken broth, but since it is lightly seasoned, I think it would be good to eat it with salt or ketchup. You can enjoy the sweetness of the potatoes, so you can eat it as it is and eat it deliciously. Please eat it in your favorite way. The ingredients are easy to make and the method is very easy. It's very delicious, so please try making it. Yes, so today I made fried potatoes. There are many other videos on my channel. 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