Specific steps:
1, first break the egg and separate the yolk from the egg white.
2. Then stir the egg whites with chopsticks, which is more convenient if you have an egg beater at home.
3. After the egg white is beaten for a few minutes, it is probably even. At this time, bubbles will appear. In order to make the cake sweeter, you can add half a spoonful of salt and half a spoonful of sugar.
4. Then continue to stir until the egg white slowly becomes sticky. After about 20 minutes, add another spoonful of sugar.
5, and then continue to fight, almost ten minutes later, the egg white has completely become creamy, and it will not fall off until it sticks to chopsticks. This process is time-consuming and tiring. If you can afford it, you can buy an egg beater, which will be much more convenient.
6. Add two spoonfuls of sugar, three spoonfuls of flour and six spoonfuls of milk to the egg yolk just now, and gently stir a few times.
7. Pour the beaten egg white into about half, gently stir, stir well, then pour the other half of the egg white and stir well.
8. At the same time, power on the rice cooker, preheat it in advance, and after the water in the rice cooker is sucked dry and the bottom of the cooker is slightly heated, pour some oil in it, pour the cake into the pot, and shake it gently for a few times to shake out the bubbles to prevent uneven pits on the surface of the cake.
9. The last step is to steam the cake. Put the cake in the rice cooker, press the cooking button, and it will be cooked in a few minutes. Then cover the ventilated place with a towel and stew it for about 20 minutes.