1. Wash the black rice. If you have enough time, let it dry naturally. I put it in the oven and heat it up and down for 15 minutes at 100 degrees.
2. The black rice is put into the wall-breaking machine to be powdered
3. Three eggs, separated from the egg white and the yolk, put them into two containers with no water, no water and no water (the important thing is said three times)
4. Stir three egg yolks with 80g milk thoroughly
5. Sift the black rice noodles twice (be sure to sieve, otherwise it will affect the taste) into the egg yolk milk liquid in the previous step, and stir evenly
6. Add two drops of white vinegar and 8g of white sugar to the egg white. Use an electric whisk to beat until the bubble is large. Then add 8g of sugar and continue to beat. When there are fine lines, add the remaining sugar, and beat until the egg is lifted. It’s okay when the egg won’t drip
7. Quickly mix the whipped egg white and black rice, pour the egg white into the black rice two or three times, and mix the two evenly in a bibimbap method. Do not use a circle method.
8. Sprinkle a few dried cranberries or raisins, put them in the oven at 160 degrees, and bake for 30 minutes.
