What should I do if the old buckwheat crisp triangle crisp is not crisp?

The raw materials are fried with low oil temperature for a short time and then taken out, and then fried again with high oil temperature. The oil temperature is 70% to 80% hot, and the re-frying time is 30 seconds, so that the crispy effect can be achieved.

The time-honored buckwheat crisp is a famous folk snack producing area in Weining Yi, Hui and Miao Autonomous County, Guizhou Province. This kind of cake is famous all over the country because of its unique raw materials and long history of making. The cakes are mostly made of tartary buckwheat powder, with vegetable oil, sugar, eggs and other ingredients, crisp and loose, fresh and sweet, and refreshing.