1. Separate the egg yolk from the egg white, and remember that there can be no water on the plate!

2. Mix the egg yolks well, first add one spoonful of sugar, then three spoonfuls of oil, and then add flour.

3. add milk and matcha powder to the batter, and do not beat in circles when stirring, and stir left and right, back and forth.

4. Add sugar to the egg white for three times in the whole process, until the plate is turned upside down, and the protein will not fall off.

5. This is the batter, and then add the beaten egg whites separately for three times. Remember not to circle, and mix them gently to avoid the bubbles of the egg whites disappearing. I forgot to take a mixed picture. After mixing, pour it into the preheated and oiled rice cooker. Press the cooking button, wait until it is cooked automatically and then stuffy for 2 minutes!

6. Turn the rice cooker upside down on the plate and you're done!

7. The faint matcha smell masks the fishy smell of eggs, which is very soft and delicious.