> Beat the egg whites with an egg beater, and start to add a little salt. In order to highlight the sweetness, add a spoonful of sugar and continue beating. When the egg white is beaten to the concentration shown below, add the second spoonful of sugar and continue beating.
> If you don't remember the time accurately, it should be 4 or 5 minutes. When the egg white concentration basically meets the requirements, stir it clockwise with chopsticks for 2 or 3 minutes, and it will become creamy, and the chopsticks will not fall off.
> Add 2 tablespoons sugar, 3 tablespoons flour and 6 tablespoons milk to the egg yolk.
> Stir for a while and become a paste.
> 06 Put the creamy egg white in and stir it up and down to make the egg white and yolk fully blend.
> Put a little oil at the bottom of the electric pressure cooker, pour the stirred paste into the electric pressure cooker, and shake the cooker to make bubbles escape. Press the cooking button, and after 25 minutes, mine didn't automatically jump to the heat preservation, so I turned off the power manually and turned it on after waiting for 4 or 5 minutes.