1. Separate the egg whites and yolks, and put them in a water-free and oil-free bowl, preferably in a large bowl. Add vegetable oil, milk and a little sugar to the egg yolks, about one spoonful, and spread evenly. Sift in the sifted flour and stir it up and down until there is no dough
2. Add ginger juice to the egg white, add a spoonful of sugar, and stir until large bubbles resemble fresh soapy water, add a spoonful of sugar, and continue to beat the egg whites; continue stirring until the egg whites are beaten until the egg whites are thick and wet, like thick soap Soak, continue to add sugar to beat the egg whites; beat the egg whites to dry foaming, the inverted egg whites will not fall off and there will be obvious sharp corners (if you don't have an electric whisk, you can use three chopsticks or a manual whisk)
3. Take a tablespoon of egg whites and add them to the batter. Stir up and down with a spoon. Don't change the direction! After stirring, add a large spoonful of egg whites, stir up and down, stir to play, coat the rice cooker with oil, preheat for one minute, pour the cake batter into the rice cooker to shake away the bubbles; the cooking button will automatically jump to In the heat preservation state, cover the vent with a wet towel for 20 minutes; the cooking button again, then jump to heat preservation, and cover the wet towel again, and it will take another 20 minutes.
4. finished
5. It's done, it's delicious
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
