First, put two raw eggs in the bowl, and use the egg white and yolk separation equipment to really separate the egg white and yolk, and leave the transparent egg white like this in the bowl first. 2. In a bowl filled with egg yolk, add 6 ml of milk, stir well with an egg beater, and then pour in more than 1 grams of corn flour to make it so fine and sticky without particles. 3. Everyone then pours the egg white liquid into a bowl, and then pours a spoonful of white rice vinegar into the bowl. protein is an alkaline substance, and adding some vinegar chemicals can make it foam easily. Pour in more than 3 grams of white sugar, and beat the egg whites with an egg beater. Add white sugar for three times to continue beating the egg whites. When the egg beater beats protein into a fish's eye bubble shape, it will be beaten to protein again and gradually become sticky until it becomes coarse foam. Then add 1/3 sugar again. When the protein is sticky and the surface is textured, add the remaining 1/3 sugar, and protein can pull out a large standing bevel, indicating that it has already worn out to a dry foaming state.

4. We can put half of the beaten protein into the corn batter and mix it well. After mixing, we can pour the whole corn batter into the beaten protein bowl and mix it well again. 5. Then brush the baking tray with a layer of vegetable oil, pour in the well-mixed corn batter, slightly tidy it up, preheat it in the electric oven, put it in the electric oven, and bake it for about 3 minutes at 15 degrees. Wow, I can already smell the aroma of corn and egg crisp! 6. It's time. Let's take a look at it. It can be said that the stick noodles are made of coarse grains, which are very nutritious and delicious. The corn made is sweet and crisp, with a strong aroma of egg cakes!

food list: 1g of noodle, 2 raw eggs, 6mL of milk, 1 spoon of white rice vinegar and 1g of sugar. Cooking tips: 1. Pour a spoonful of white rice vinegar into the bowl, because protein is an alkaline substance, adding some vinegar chemicals can make it foam easily. 2. When mixing the egg whites with the corn paste, the posture should be lighter to prevent the egg whites from demulsifying. 3. The temperature and time of entering the oven need to be kept, and the corn crisp is golden and crisp, and it will not be cooked easily.