Ingredients: 4 eggs (yolk and egg white are separated), 4 tablespoons of sugar, 3 tablespoons of flour and 6 tablespoons of milk.

Seasoning: salt and oil,

Auxiliary equipment: an ordinary white porcelain spoon and three chopsticks.

Exercise 1. Beat the egg white with three chopsticks, and it won't take long to foam (you can put a little salt to highlight the sweetness). Put a spoonful of sugar and keep beating. When it is a little thick, add another spoonful of sugar, and then continue to stir ... it will turn into cream after about 15 minutes, 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 stir 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 fry up and down.

5 Press the cooking button, preheat the rice cooker 1 min, and take it out. The pot is a little hot. Pour in a little oil and spread it evenly in the pot to prevent it from sticking to the pot.

6 pour in the stirred things, then squat a few times and shake out the bubbles.

7 Press the cooking key, 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, and it will be ok after 20 minutes.

The pan is coated with oil, and it can be poured out as soon as it is poured. The bottom is darker.

skill

Don't touch a drop of water all the time, and dry all the utensils!