2. Take out three chopsticks to foam the egg white, add a little salt, add a spoonful of sugar, and then continue to beat. Add another spoonful of sugar when it is a little thick, and then continue to beat 10 minutes or more. It's very painful, and when it's creamy, chopsticks can stand up (it saves a lot of time and effort if there is an egg beater). All right!
3. Add two spoonfuls of sugar, three spoonfuls of flour, twelve spoonfuls of milk or half a bag to the bowl with egg yolk, and stir it up and down.
5. After stirring well, pour half of the creamy egg white into the egg yolk and stir well, then pour the other half into the egg yolk and stir well.
6. Take out the rice cooker (or electric cooker), plug it in, press the cooking button, heat it for 30 seconds, and then put a layer of oil on the cooker to prevent it from sticking.
7. Pour in the stirred things, squat a few times, shake off the bubbles, and press the cooking button for 2 minutes. At this time, put the towel on the vent for 20 minutes, press it for another 20 minutes, and then jump the button.