Ingredients: 4 eggs (yolk and egg white are separated), 4 tablespoons of sugar, 4 tablespoons of medium-gluten flour, 6 tablespoons of milk, seasoning: appropriate amount of salt and oil, and auxiliary equipment: an ordinary white porcelain spoon and 3 chopsticks.

Exercise:

1, beat the egg white with three chopsticks, and it won't take long to foam (a little salt can be added to highlight the sweetness). Put a spoonful of sugar and beat it all the time, then add another spoonful of sugar until it is a little thick, and then continue beating ... After about 15 minutes, it will become creamy and the chopsticks will not fall off. This process is more critical, and a little pain can't stop.

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

3 Pour in half of the cream egg white and stir (stir up and down instead of in circles).

4 Stir well, 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 in a little oil and spread evenly in the pot to prevent it from sticking to the pot.

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 time, cover the vent with a towel for 20 minutes, then press the cooking button again, and it will be ready after 20 minutes.

The pan is oiled and can be poured out as soon as it is poured. The bottom is darker.