Raw materials of sesame crisp: 60g of white sesame (figure 1), 20g of black sesame (figure 2), egg white 1 piece (figure 3), 3 tablespoons of vegetable oil (figure 4), 4 tablespoons of sugar powder or white sugar (figure 5) and 45g of low-gluten flour (figure 7). Practice: 1, stir-fry black and white sesame seeds in a wok with low fire; (No oil in the pot) 2. Add sugar to the egg white until it bubbles (Figure 6); 3. Add vegetable oil and sesame seeds to the protein, sieve the flour into it and stir it evenly with a rubber scraper; 4. Put the mixture on a baking tray with tin foil with a spoon, dip it in water with a fork and flatten it. The shape may be irregular and uneven, but it will not affect the taste. 5. Preheat the oven, keep the middle layer at 150 degrees for 4 minutes, turn off the fire, bake on the fire until the cake surface is golden, take it out while it is hot, and let it cool to experience the crispy taste. Note: Be sure to fish it while it is hot, or it will be difficult to take it off when it is cold.