Provide an exercise:

1. Beat eggs according to the quantity. I used four eggs. Is the egg white separated?

2. Put the salt and sugar into the egg white and start stirring.

3. Keep playing, keep playing, keep playing?

Add a spoonful of sugar when it is a little thicker, and keep beating. It would be better if there is an egg beater. Labor-saving and unified.

4. After about 15 minutes, it will become creamy, and the chopsticks will not fall off?

This process is more critical, 15 minutes of continuous playing, not for fun, very painful?

5. Put two spoonfuls of sugar, three spoonfuls of flour and six spoonfuls of milk in the egg yolk and mix well.

6. Pour half the cream egg white?

Note: stir up and down, don't turn around.

7. Stir well, then pour in the other half of the cream egg white and stir up and down.

8. Press the rice cooker to preheat 1 min and then take it out. Can the pan be warmer?

Pour a little oil into the pot and wipe it evenly to prevent it from sticking to the pot.

Pour in the stirred things, then squat a few times to shake out the bubbles.

9. Press the cooking button, and it will automatically jump to the heat preservation file in about 2 minutes. At this time, cover the vent with a towel and stuffy for 20 minutes?

Then press the cooking button, and it will be ready in 20 minutes?

I hope I can help you ~