厨师用牛肉脂肪和三次的方式来制作脆片. Chef reveals method for crispy chips using beef fat and triple cooking.

一位厨师透露了一种使用牛脂和三次的脆片方法. A chef revealed a method for crispy chips using beef fat and triple cooking. 和白化后,Agria土豆冷却并炸两次:首先在低温下煮熟,然后在高热中用牛脂进行脆口. After peeling and blanching Agria potatoes, they are cooled and fried twice: first at a low temperature to cook through, then at high heat with beef fat for crunch. 的香料, 在热的时候创造了最后一道菜. Seasoning with salt while hot creates the final dish.