Chinese Food

Cooking Steps

1. 

   Step1:Separate the eggs. There should be no oil, no water or yolk in the bowl. Egg yolks break up.

2. 

   Step2:Pour in milk and oil to break up. Stir well, then pour in low powder and draw the Z-shaped shape to avoid cramping.

3. 

   Step3:Electric egg beater.

4. 

   Step4:White sugar for the first time in the shape of fish eye bubbl

5. 

   Step5:Fine foam, put sugar second times

6. 

   Step6:Sugar for the third tim

7. 

   Step7:I'll have a hook when I lift it. I'll have a small sharp corner. Insert chopsticks and finish.

8. 

   Step8:Pour the egg white into the yolk three times. Mix well. Do not circle. Add it in three times. Each time, mix it quickly and evenly. Gently.

9. 

   Step9:Don't dip into the pan, heat it up on a low heat, and put it on oil, so as not to dip into the pan. Pour in the batter, and make it into a circle. You can also put it into a mounting bag. I'm trying to save time. Pour in a little water. Cover the pot and let it have steam. Simmer for 23 minutes.

10. 

    Step10:Fat. It's not round. Eat while it's hot. It will shrink when it's cold.

11. 

    Step11:Add fruit, nuts, yogurt, cream and so on. Add a glass of milk. Perfect.

12. 

    Step12:All material