Ingredients: 4 eggs (yolk and egg white are separated), 4 tablespoons of sugar, 4 tablespoons of gluten, 6 tablespoons of milk, seasoning: salt and oil, and auxiliary equipment: 1 ordinary white porcelain spoon and 3 chopsticks.

Exercise:

1, beat the egg white with three chopsticks, and it won't take long to foam (you can add a little salt to highlight the sweetness). Put a spoonful of sugar and beat it all the time, then add another spoonful of sugar until it is a little thick, and then continue beating ... It will turn into cream after about 15 minutes, and the chopsticks will not fall off. This process is more critical, and a little pain can't stop.

2

Put two spoonfuls of sugar, three spoonfuls of flour and six spoonfuls of milk into the egg yolk and stir well.

three

Pour in half the cream protein and stir (stir up and down, not in circles)

four

Stir well, pour in the other half of cream egg white and stir up and down.

five

Press the cooking button, preheat the rice cooker 1 min, and take it out. The pot is a little hot. Pour a little oil into the pan and wipe it evenly to prevent it from sticking to the pan.

six

Pour in the stirred things, then squat a few times to shake out the bubbles.

seven

Press the cooking key, and it will automatically jump to the heat preservation gear after 2 minutes. At this time, cover the vent with a towel for 20 minutes, then press the cooking button, and it will be ok after 20 minutes.

The pan is coated with oil, which can be poured out as soon as it is poured. The bottom of the pan is darker. Editor's Tip: Don't touch a drop of water all the time, and dry all the utensils!