1. Prepare the container and let it dry for later use
2. Separate the egg white from the egg yolk, there must be no egg yolk mixed in the egg white
3. Add a pinch of salt to the egg white, add a spoonful of white sugar, and keep stirring in one direction until the effect shown in the picture below appears (a whisk is recommended, otherwise it will have to be stirred for several hours)
4. Add a spoonful of white sugar on the basis of the picture below and continue stirring until it becomes creamy and can stand the chopsticks.
5. Stir 4 spoons of flour, 12 spoons of fresh milk, 4 spoons of white sugar, 4 egg yolks together
6. Stir constantly, and then add the mixed egg whites into a container with egg yolks in two times. Stir evenly (Stir up and down, don't turn in a circle, to prevent the foam from disappearing)
7. Add a little cooking oil to the rice cooker, pour the mixed ingredients into the hot pot, press the cooking key, and block the vent for 20 minutes after the rice cooker jumps, and then press the cooking button again. After the jump, it will become stuffy again for 20 minutes. Can be cooked in minutes, sweet and delicious
Tips:The egg whites are best to be beaten with a whisk, or it takes a few hours
