1. Beat the egg white with three chopsticks, which is much faster than the two medicines. It won't take long to foam (to highlight the sweetness, you can put a little salt), put a spoonful of sugar and continue to beat. When it is a little thicker, add another spoonful of sugar, and then continue to beat. After repeating this for about 15 minutes, it will become creamy and the chopsticks will not fall off. This process is more critical, a little painful! Need a little patience and persistence! There better be an eggbeater here!
2. Put two spoonfuls of sugar, three spoonfuls of flour and six spoonfuls of milk in the egg yolk and mix well.
3. Pour in half of the cream protein and stir (stir up and down instead of in circles). Pay special attention to this.
4. Stir well and pour in the other half of the cream egg white and stir up and down.
5. Press the cooking button, preheat the rice cooker for 1 min, and take it out. The pot is a little hot. Pour a little oil into the pan and wipe it evenly to prevent it from sticking to the pan.
6. Pour in the stirred things, and then squat a few times to shake out the bubbles.
7. Press the cooking button, and it will automatically jump to the heat preservation file after 2 minutes. At this point, cover the vent with a towel for 20 minutes, then press the cooking button, and it will be ready in 20 minutes.