Cooking Steps

1. 

   Step1:First, there should be a dry basin without oil and water. The most important point of the egg white is to use a clean and dry basin as a container. You should also be very careful when beating out the egg white. Do not mix in the yolk. Otherwise, the egg white will be affected.

2. 

   Step2:The way to knock out the protein - first knock out a small crack in the egg, and then use two thumbs to gently open it outwards. This action should be slow and light. Students with long nails should pay attention to it. Don't let their nails pierce the yolk

3. 

   Step3:When you break it, go to one side. Let the protein flow out. Leave the yolk in one side of the eggshell

4. 

   Step4:At this time, it should be operated by two hands, because one hand is used for photo taking. Pour the two eggshells back and forth. Try to keep only the yolk each time. Pour the protein into the basin. Pour it 23 times. Not too many times, lest the yolk be scratched. The yolk of fresh eggs is very strong. It's not easy to break.

5. 

   Step5:So the yolk stays in the shell. Pour it into another bowl. Set aside.

6. 

   Step6:Add 12 drops of lemon juice or white vinegar to the protein. The purpose of this is because the protein is alkaline. Adding some acidic substances such as lemon juice or white vinegar can increase the stability of the protein. Don't overdo it. Now weigh out the sugar.

7. 

   Step7:Next, I'm going to start beating egg whites. For tools, I use an electric egg beater. The price is about 100 yuan. If I'm going to bake this pit, it's a necessary tool. It's labor-saving and time-saving. I used two albumen. It's better to pass. Because of the small quantity, I tilted the basin a little. This way, the albumen can be fully contacted with the egg beater to pass.

8. 

   Step8:Because there is less protein, I use level 1 all the way. With the increase of protein content, the power and time of egg beater need to be adjusted. This one needs to be tried several times to get experience. Beat the protein to the blister, as shown in the figur

9. 

   Step9:Add a third of suga

10. 

    Step10:Continue to open the egg beater to kill. Slowly, the protein will have lines. In the process of beating, the eggbeater should circle continuously in the basin to make full contact with the egg beater. In particular, do not be afraid of the contact between the beater and the basin. Of course, it is not necessary to use the beater to touch the basin. Only the egg liquid at the bottom of the basin should be taken into consideration. It is necessary to contact the protein in all directions to make qualified one

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