Supplementary ingredients: white vinegar, sugar, oil

1.Prepare the ingredients.

2. Separate egg whites and yolks.

3. Add oil to the egg yolks and whisk with water. I didn't have milk at home, so I added some water.

4. Add flour and baking powder.

5. Stir into a grain-free batter.

6. Add a few drops of white vinegar to the egg whites and add all the sugar at once.

7. Whip the egg whites with a whisk.

8. Whip until the whites will not fall when you lift the whisk.

9. Oil the rice cooker and preheat it in advance.

10. Beat the egg whites into the egg yolks.

11. Stir well, not in one direction, to cut up and down mixing, frying the way.

12. Mix the batter, all poured into the remaining egg whites.

13. Mix well.

14. Pour the stirred batter into the rice cooker.

15. Press the fine cooking button on the rice cooker and add a damp cloth over the air vent.

16. After jumping the button, insert a toothpick to see if it's wet, then cook it again. I used a toothpick inserted, or wet, I pressed the fast cooking button, after the jump, do not rush to open the rice cooker, keep warm for five minutes.