Cooking Steps

1. 

   Step1:Prepare materials.

2. 

   Step2:Soak millet in clear water for 24 hours (put it in refrigerator in summer for cold soak). Wash and drain.

3. 

   Step3:Prepare two oil-free and water-free containers. Separate the yolk from the egg white.

4. 

   Step4:Pour millet, egg yolk, corn oil and condensed milk into the blender. Beat into millet paste. Sift through the sieve.

5. 

   Step5:Drop 3 drops of lemon juice into the egg white. Beat with the eggbeater for more than 10 seconds until the fish is in the eye bubble state. Add about 10g of sugar.

6. 

   Step6:When the fish's eye blebs disappear, add about 10g of sugar.

7. 

   Step7:Beat until the egg beater is picked up. No matter how it shakes, when the cone is downward wet foaming, add about 10g of fine sugar.

8. 

   Step8:Until you pick up the eggbeater, the short sharp cone will not bend the dry foaming.

9. 

   Step9:Take half of the protein cream and pour it into the millet paste. Mix it from the bottom to the top (2:00 to 7:00) evenly.

10. 

    Step10:Pour the mixed millet paste back into the remaining protein. Stir until it is completely uniform.

11. 

    Step11:Pour the mixed egg yolk paste into the 6-inch mold with release paper. Shake out the bubbles gently and cover with the fresh-keeping film.

12. 

    Step12:Put the mould into the pot. Cover the lid. Heat the pot. When the water is boiled, turn the medium heat to steam for 40 minutes. Turn off the heat and keep it cool for 5 minutes. Remove the preservative film. Shake it slightly. Turn it upside down and let it cool for a while.