My kids like to eat pork floss. I happen to have a can of seaweed-flavored pork floss at home. Let’s make it. Ingredients: low-gluten flour, white sugar, corn oil, milk, Eggs, salad dressing, seaweed and meat floss. Steps: Step 1. Prepare the required materials and quantities. Step 2: Find a clean basin, pour milk, corn oil and 10 grams of white sugar. Step 3: Stir the liquid thoroughly to emulsify the liquid. Step 4: Sift and add 50 grams of low-gluten flour. Step 5: Mix the batter in a Z-shape. Step 6: Add egg yolks to the batter. Step 7: Mix the batter evenly and set aside for later use. Preheat the oven at this time. Step 8: Add the sugar to the egg whites in three batches and beat the egg whites until the egg beater becomes a big hook when you lift it. Step 9: Put one-third of the egg white into the egg yolk paste and mix evenly using a J-shaped technique. Step 10: Pour the egg yolk paste back into the meringue and mix evenly using the same technique. Step 11: Pour the cake batter into a baking pan lined with greaseproof paper, and lightly shake the baking pan twice to remove air bubbles in the cake batter. Step 12: Put the cake batter into the oven, raise the heat to 120 degrees, and bake at 150 degrees for 20 minutes. Step 13. After baking, take out the cake and let it cool. Step 14: Use the mouth of a bowl to press out the shape and take out the cakes separately. Step 15. Cut a round cake slice into 2 equal parts. Step 16: Spread an appropriate amount of salad dressing on the bottom of the cake and place seaweed and meat floss on one side. Step 17: Coat the outer layer of the cake with salad dressing and wrap it with seaweed and meat floss. Step 18: Take a group photo with all the seaweed and meat floss. Tips: 1. If you don’t have the right tools to cut cake slices, you can pour the cake batter into a piping bag and directly squeeze out a round cake shape of suitable size on the oil paper. 2. Seaweed meat floss can be replaced with original meat floss. Works by Chen Nuo, Long Baobao from the food world.