How to beat egg whites into white foam when making cakes in a rice cooker

When it's time for dinner, I stare at the menu in a daze. I eat fast food every day and want to eat home-cooked meals, but time often doesn't allow and I'm not motivated. The method of beating the egg whites into white foam in a rice cooker to make cake is extremely simple. It is a very simple and easy dish to learn. In less than half an hour, the delicious food can be presented to you.

1. Break seven eggs, put them into a bowl, separate the egg whites and set aside

2. Put the egg white into a large container, add 3 grams of salt, 5 drops of vinegar, and 2 spoons of sugar.

3. Use a manual egg beater to stir clockwise. The effect after three minutes is as follows

4. Continue stirring clockwise for five minutes, and the egg white will gradually turn white. The effect is as follows

5. Continue to stir clockwise at the same speed for ten minutes. White bubbles appear and the egg white liquid decreases. The effect is as follows

6. Continue stirring clockwise for about 12 minutes until white foam appears.

7. After stirring in the same direction clockwise, the volume will be 2 to 3 times the original volume, and white foam will appear completely.

8. To check whether the egg white is fully whipped, you can use a chopstick to stick it into the white foam and let it stand upright. If the chopstick does not fall over within one minute, it means that the egg white is whipped into white foam successfully. Otherwise, continue to stir clockwise.

9. If it doesn’t fall, then you have succeeded.

How to beat the egg white into white foam when making cake in a rice cooker. During the cooking process of this dish, you should pay attention to the seasoning. After adding soy sauce, do not add too much salt, otherwise it will affect the taste.