Chinese Food

Cooking Steps

1. 

   Step1:First, get all the materials read

2. 

   Step2:Make sure there is no oil, water or any dregs in the bowl where the egg white is put

3. 

   Step3:Separate the egg white from the yol

4. 

   Step4:Mix the yolks and pour in the corn oil (if there is no corn oil, use blended oil instead

5. 

   Step5:Mix and pour in milk to continue mixin

6. 

   Step6:Sift in the low powder and mark the Z-shape and stir evenly to avoid circl

7. 

   Step7:No dry powder. The egg paste is finished

8. 

   Step8:Drop a few drops of lemon juice into the egg white. If you don't have a special one, you can use fresh one or a few drops of white vinegar or a pinch of salt

9. 

   Step9:Start beating with the eggbeate

10. 

    Step10:Pour the white sugar into the egg white three times. Keep stirrin

11. 

    Step11:When it's dry foaming, the egg white will be ready

12. 

    Step12:Take one third of the egg white and mix it evenly in the yolk paste. Be sure to turn it over. Never circle it

13. 

    Step13:Pour all the yolk batter into the remaining egg white and mix well. It must also be turned over

14. 

    Step14:After mixing, pour into the membrane and shake out big bubble

15. 

    Step15:Put it in the middle of the oven. Heat up and down for 135.1 hours and 30 minute