2. Soak the millet one night in advance, separate the egg yolk and protein, drain the millet, and put it into the juicer with the egg yolk and corn oil to make a paste.
3, add lemon juice and sugar to the egg white, low-grade and medium-speed, and pour the millet paste into the egg white three times and stir well.
4. Pad the pot with silicone paper or brush oil, pour in the batter, shake out excess bubbles, steam the water for 25 minutes, and turn off the fire for 3 minutes.