Peel the eggs in an enlarged bowl, stir them with chopsticks until they are foamed, and stir them with young sugar to dissolve the sugar in the egg liquid. Then slowly pour in the flour and stir it slowly (don't stir the flour in one direction, otherwise it will affect the fermentation speed of the flour) until the flour and eggs are mixed together and oily.

Prepare a piece of white paper, oil it, spread it on the bottom of the cake basin, then pour in the egg powder, put it in a boiling pot and steam it for about 50 minutes. When steaming the cake, cover the lid tightly and pay attention to whether there is enough boiling water in the pot (boiling water can also be prepared and injected at any time). Foam the egg mixture, add thirteen spices, a little oil, a little salt and chopped green onion. Want to eat tender omelet, add more water and put it in the steamer to see the time, and the egg liquid will be formed.