Cooking Steps

1. 

   Step1:Separate the yolk and egg white, add milk and salad oil to the yolk, mix them with low gluten flour, sift them, turn them into yolk batter, put a few drops of lemon juice into the yolk batter, add sugar three times to beat them until they are wet foaming, take a third of the beaten egg white, turn them into yolk batter, mix them back into the batter, scrape them, put them into the baking tray, preheat them to 175 degrees, bake them for 20 minutes, use a knife to draw out the small ones Put the cubes on the side of the salad dressing, knead the surface and put the salad dressing on it. Dip the meat floss on it and serve in summer. Put it in the refrigerator for preservation. In winter, it can also be stored and eaten at room temperature. The taste is better after cold storage.