The pancakes we ate on the street would not taste so delicious if they were less crispy. There are many ways to fry thin and crispy. The raw materials for frying thin and crispy are very important, and the proportion of raw materials should be well controlled. First, make full preparations. First, mix wheat flour, hair powder, oil and salt into a smooth paste in a basin, pave the fresh-keeping bag, and wait for 30 minutes. The following strongly recommends a delicious and crispy method:
 raw material:
 200g wheat flour, 0.5 teaspoon fat flour, 100ml cold water, 2 teaspoons oil, and a small amount of salt.
 Procedure:
 1. Take down the thin crisp batter and roll it into a symmetrical circular sheet, the thinner the better.
 2. Use a knife to cut several holes on the surface of a thin piece of face, first horizontally and then vertically, to cut a whole piece of face into several small pieces of similar size, which can be prismatic, square or square. This is the thin and crisp embryo.
 3. Pour a certain amount of cooking oil into the pot and burn it until 70% hot, that is, until the oil in the pot smokes slightly. Then put thin and crispy seeds into the pot and fry them in a medium fire to orange yellow. After scooping up and draining the oil, they become thin and crispy.
 Say more:
 1. The longer the baking time of the thin and crisp batter is, the better the extensibility of the batter is. The easier it is to roll the batter thin, the thinner and crispier the final fried batter will be.
 2. The temperature of water when the thin and crisp raw embryos are put into the pot is very important. It cannot be too high or too low. It is best to put them into the pot when the water temperature is 70% or 80%. If the water temperature is too low, it is very easy to bubble when frying, and will digest and absorb a lot of oil. If you find that the bubbles are thin and brittle, you should puncture the convex bubbles and release the oil inside.
 3. In order to prevent the thin crisps from rolling and deforming in the whole process of frying, when they are just put into the pot, you can use several pairs of wooden chopsticks to hold the two sides of the thin crisps respectively, flatten them, and then loosen the wooden chopsticks after frying to the basic shape, so that the thin crisps can be flattened.
 4. Rolling the thin and crisp batter into thin pieces requires a relatively smooth and clean case, such as natural marble case, stainless steel plate case or laminated glass case, which can be applied. In the case of "rolling", the case should also be smeared with oil, so that it is not easy to touch.
 5. The thin crisps will become slightly yellow when fried in oil, and they will have to be pulled out when they are close to golden yellow. The oil on the surface will continue to heat up, so the tone and crispness will be just right. If you fry until the tone is golden yellow or even close to yellowing, and then pull out again, the tone will become dark brown after a while, which is similar to paste!
 6. After frying, put it upright for a while, which is good for draining oil, otherwise it will be very oily.
 7. The thin and crisp pancakes complement the soft pancakes and fruits, which are very refreshing. It can also be crushed and put into porridge. The tender and viscous porridge is delicious with crisp and fragrant crispness. It can also be broken into stuffing such as dumplings or meat dishes.