1. First separate the egg whites and egg yolks of three eggs (preferably fresh).

2. 7 tablespoons of milk. (If you don’t have milk, you can also use coconut milk.) Add a few drops of salad oil and mix well.

3. Use a soup spoon to add 4 tablespoons of flour into step 2 (low-gluten flour is best, but medium-gluten flour can also be used).

4. Stir evenly.

5. Mix the egg yolk paste and egg white paste evenly. First mix one-third of the egg white into the egg yolk, use a plastic spatula (the kind used to hold rice), stir it up and down without making circles, then pour it into the protein paste and stir it up and down, and mix it in three times.

6. Preheat the rice cooker. In the preheated rice cooker, add a little oil to prevent sticking. Just press to heat. Once you jump up, don't press it again. Plug the air holes on the rice cooker lid and keep warm for 40 minutes.