Cooking Steps

1. 

   Step1:1. Separate the yolk and the egg white. Pay attention to keep the container of the egg white free of oil and water. 2. Add milk into the container containing the yolk, sift in the flour and stir until it is smooth without particles. 3. Whisk the egg white until it is dry. In the process, add a little lemon juice to remove the fishy smell of egg, and add the sugar twice. 4. First, add 1 / 3 of the whipped egg white cream into the egg yolk paste and stir evenly. Then, pour all the egg yolk paste into the remaining egg white cream and stir evenly. So far, shuflei batter has been finished. 5. Brush a small amount of oil in the non stick pot. Spoon a spoon of batter into the pot. Add another spoon of batter (larger). Add a small amount of water and simmer for two minutes, then open the lid and turn over. Add water and simmer for another two minutes. Repeat this step to finish the soft shuflei