1. Three or four eggs, egg white and yolk separated. Be sure to wipe the water off the bowl with a paper towel.
2. Add three spoons (just the right size spoons) of low-gluten flour, six spoons of milk and two spoons of sugar to the egg yolk and mix well. You can also add some baking soda to make it softer.
3. Add a little salt and a spoonful of sugar to the protein. Use three chopsticks to hit in one direction, and hit hard. You can also use an egg beater (electric) until it turns into a white foam. Just put one chopstick in, and don't pour it. It is recommended to use an egg beater, otherwise it will take a long time.
4. Add the beaten egg whites to the egg yolks twice and stir them up and down evenly.
5. Pour some oil into the rice cooker to prevent it from sticking to the pot. Preheat the rice cooker for about two minutes and pour in the egg yolk and egg white. After two minutes, automatically jump to the heat preservation state, seal the exhaust hole with a towel, and keep it stuffy for more than 10 minutes.
5. Press the cooking button again, and let it sit 10 for more than 0 minutes.