LOADED FRENCH FRIES STICKS HOMEMADE RECIPE

 LOADED FRENCH FRIES STICKS

PREPARATION PROCESS

INGREDIENTS

• Cooking oil 2 tsp Chicken boiled + shredded 1 & ½ Cup (Ginger garlic paste) ¼ cup (Salt) ¼ cup (Red chili) ¼ cup (Jalapeño) 2 tablespoons Olive Oil 4 carrots onion 6 cloves of garlic 1/2 tsp (Paprika powder) 12 fresh chili 1 tsp (Ginger Garlic Sauce) 8 fries (Toppings, Onion and cheese) 7 ounces shredded chicken 3 tablespoons olive oil 2 tablespoons butter 3 cups corn tortillas or flour tortillas Corn flour 2 tablespoons butter salt 1 teaspoon cumin (Salt) Salt 1 cup mashed potato fry according to the size of your fries on high flame with the lid off 8 tablespoons cooking oil ¼ cup vegetable stock (Corn or Potato) corn tortillas corn tortillas

• Corn flour 2 tablespoons butter 2 tablespoons cooking oil 15 tablespoons butter 1 teaspoon pepper 3 tablespoons corn flour 2 tablespoons corn starch 6 tablespoons finely ground corn 2 tablespoons corn starch 5 tablespoons finely ground corn 1 tablespoon wheat gluten 2 teaspoons yeast 2 teaspoons soy sauce ½ tsp black pepper 6 tablespoons corn meal 4 tablespoons corn meal 2 tablespoons coarse corn meal 3 tablespoons corn bread 3 tablespoons corn flour 1 teaspoon honey 2 tablespoons corn flour 6 tablespoons flour 4 tablespoons corn gluten 1 teaspoon ground corn 2 tablespoons corn dough powder 2 tablespoons corn bread flour 4 tablespoons corn flour 9 tablespoons corn flour 10 tablespoons corn bread flour 12 tablespoons corn flour 12 tablespoons corn bread flour 11 tablespoons corn flour 11 tablespoons corn bread flour 10 tablespoons corn flour 13 tablespoons corn gluten 1 teaspoon paprika powder ½ tsp (Ginger garlic) 1/2 tsp (Salt) 1 ¼ cups barbecue sauce 1 ½ tsp Potato fries as desired Jalapeno chopped

DIRECTION

Step 1: Heat the frying pan over medium heat and add the oil, chili powder the chili powder, and ginger-garlic (Ginger garlic) paste a few drops of water. Stir well and bring them to a simmer, adding a scantle of garlic butter. Reduce heat and stir in vegetable stock and corn tortillas, along with 2 tablespoons of butter on low flame for five minutes.

Step 2: Now add salt and saute for another two minutes, then add the corn flour, corn milk, and cornbread flour. Stir and cook for one minute at medium flame then add corn flour, corn milk, cornbread flour, corn flour, corn milk, cornbread flour, corn flour, corn milk, cornbread flour, corn milk, and cornbread flour. Stir. Stir again and reduce flame under medium flame until it gets to a boil and then let it boil until all the cornmeal is melted in the pan.

Step 3: Then add the corn flour and corn dough powder to the pan. Stir and cook till it gets thick and lightens gradually, stirring frequently.

Step 4: Finally, reduce cornbread flour and cornbread powder with 1/2 tsp of corn flour, corn milk, and corn dough powder to a thick smooth liquid, stirring constantly. This liquid should not be so thick that you can’t eat it but thick enough that you could eat it.

Step 5: Add the cornbread flour and corn flour mixture as well as the corn dough powder to the pan. Stir well and allow it to get thick before leaving. Then add cornbread flour, corn dough powder, and corn flour to the pan. Mix well. And leave to cool; set aside.

Step 6: When the first side is cooked and becomes sizzling and the second side is done, take off the lid from the pan and continue cooking on high flame. As soon as the first side is done, take off the lid and start stirring continuously. The second and third sides are done after 30 minutes. If the third side gets golden brown and crispy, it can be finished by stirring once again and simmering for a little time; if it gets soft it may be cut into small pieces right away.

Step 7: Make sure the cornbread flour and corn dough powder mixes well and combine with cornbread flour and corn flour. After making sure the bread flour is mixed well, return to the pan and stir. Set aside for about 15 minutes.

Step 8: Then make a thin layer of cornbread dough and cornbread flour using corn dough powder and corn flour. Cover it with 2 tablespoons of cornbread flour and set aside. In a deep-pan and heat the oil on a low flame, gently stirring each dish until they come to a boil together. Continue simmering on high flame as slow as possible.

Step 9: It can be done so early the next day, preferably around the 15th day.

Step 10: Take out the cornbread formula, cornbread flour, and cornbread flour from the pan. Use cornbread flour and cornbread flour mixed with corn flour to make a thick liquid and put it back in the pan. Keep stirring and allow it to melt. Return to pot and cover. Start stirring continuously and keep simmering until it rises. You can check how your cornbread becomes and when the whole is done.

Step 11: Once both sides are cooked and risen, you should put back the lid and proceed to slice the meat into long strips. Put the sliced meat into the pan. Stir and simmer gently. If it gets too thick, reduce the quantity of cornbread and corn flour. But if it gets very thick, you may cut the length of the slices into a few lengths.

Step 12: Sprinkle corn flour and corn food on top of the meat. Fry the steak pieces on high flame. Let the fries get hot through the smoke and add a couple of tablespoons of corn flour for the crusty texture. Serve the fries with bread dip. A serving of cornbread or potato fries

SERVED WITH FRIED ONIONS AND CHEESE WILL COST BETWEEN $4-$6 RESPECTIVELY

I HOPE YOU LIKE THIS RECIPE