2, take out three chopsticks to beat the egg whites into foam, put a little bit of salt, and then put a spoonful of sugar, and then continue to beat continue to beat. A little thick, and then put a spoonful of sugar, and then continue to beat continue to beat, and then beat more than 10 minutes, very painful drops, beat into a creamy, chopsticks can stand up (if you have a whisk will save a lot of time and effort) on the OK!
3, will be placed in a bowl with egg yolks with two spoons of sugar, add three spoons of flour that rises to the top, add twelve spoons of milk or half a bag, up and down.
5, whisk well, pour half of the creamy egg whites into the yolks, whisk well, then pour the other half of the egg whites into the yolks and whisk well.
6. Take out your rice cooker (or rice cooker), plug it in, press the cook button, and heat it up for 30 seconds, then coat the pan with a layer of oil to prevent it from sticking.
7, pour in the stirred stuff, squat a few pots, shake out the air bubbles, press the cook button, 2 minutes is good, at this point, put a towel over the vent for 20 minutes, and then press the button for another 20 minutes, jumped the button is good.