Ingredients: 40g corn oil /40g milk/40g low-gluten flour/4 eggs/40g sugar/a little lemon juice/appropriate amount of floss/salad dressing?

Exercise:

1.40 grams of corn oil and 40 grams of milk, stir until there is no oil flower.

2. Sift in 40 grams of low-gluten flour and start to stir in a zigzag shape.

3.4 Separation of egg white and yolk, adding the yolk into Mianxiang Lake, and the egg white container is water-free and oil-free.

4. Start stirring the Z-shape and mix thoroughly.

5. Add 40 grams of egg white and sugar, without adding a few drops of lemon several times. The eggbeater is at medium and high speed.

6. Beat to a hard state, take one-third of the egg white and egg yolk paste and mix them evenly in a zigzag shape, and then pour them back into the egg white bowl and mix them evenly.

Put the noodles in a paper bag and squeeze them into a baking tray.

7. Squeeze it higher to avoid being flattened. The middle layer will be baked at 150 degrees for 25 minutes.

8. Squeeze the salad dressing and loosen it with meat.