Ingredients: eggs, sugar, salt, flour, milk, vegetable oil tools: chopsticks or egg beater (preferably egg beater) method 1, take out three eggs, separate the egg whites and yolks, and put them in two bowls respectively, without touching a drop of water in the process. 2. Take out three chopsticks to foam the egg white, add a little salt, add a spoonful of sugar, and then continue to beat. When it's a little thick, add another spoonful of sugar, keep beating, and beat 10 for more than 0 minutes. It's very painful to beat until the chopsticks stand up (if you have an egg beater, it will save a lot of time and effort). 3. Add two spoonfuls of sugar to the bowl with egg yolk, three spoonfuls of flour, twelve spoonfuls of milk or half a bag, and stir up and down. 5. After stirring well, pour half of the creamy egg white into the egg yolk, stir well, and then pour the other half into the egg yolk and stir well. 6. Take out the rice cooker (or rice cooker) and plug it in, press the cooking button, heat it for 30 seconds, and then apply a layer of oil to the pot to prevent it from sticking. 7. Pour in the stirred things, squat a few times, shake out the bubbles, and press the cooking button for 2 minutes. At this time, put the towel on the vent for 20 minutes, then press it for 20 minutes, and then jump the button.