1

Egg white separation, 4 eggs. Beat the egg white into white foam with three chopsticks, add a little salt, a spoonful of sugar and another spoonful of sugar.

2

Beat it until it's creamy and you can't fall off the chopsticks. The whole process needs 15 minutes of continuous beating.

three

Beat it until it's creamy and you can't fall off the chopsticks. The whole process needs 15 minutes of continuous beating.

four

Add three spoonfuls of flour, one spoonful of sugar and six spoonfuls of milk to the egg yolk, and stir half of the egg white cream evenly. 6 Add the remaining half of the egg white cream.

five

Add three spoonfuls of flour, one spoonful of sugar and six spoonfuls of milk to the egg yolk, and stir half of the egg white cream evenly. Add the remaining half of the egg white cream.

six

After the electric cooker is plugged in for 1 min, take out the inner core. Pour a little oil evenly around the country.

seven

Pour the mixed raw materials into the oil pan. 10 Shake off the bubbles in the pot and put them into the rice cooker. 1 1 Press the cooking button for 2 minutes.

eight

Pour the mixed ingredients into the oil pan, shake off the bubbles in the pan and put them into the rice cooker. Press and hold the cooking button for 2 minutes.

nine

Cover your eyes with a towel while keeping warm, keep it stuffy for 20 minutes, take off the towel and press the cooking button to jump up automatically, then let it stand for 20 minutes.