Ingredients: 2 eggs, 20g fine sugar, salt 1g, 33ml corn oil, 33ml water, 33g low-gluten flour, 2 tablespoons curry powder, 26g onion, a little salt and a little chopped black pepper.

Wash and chop onions. Put a little oil in the pan, stir-fry onion, add salt and chopped black pepper and mix well for later use. Pour 6 grams of sugar and salt into the egg yolk and stir well. Add oil and water and stir well. Mix curry powder with flour, sieve into egg yolk liquid, and stir irregularly to form a uniform batter. Pour in the fried onion and mix well.

Beat the egg whites into coarse bubbles. Add the remaining sugar in three portions and stir. Into a small hook nine distribution state. Take one third of the egg white and mix well. Pour back the egg whites and mix into a uniform batter.

Pour a 6-inch round bottom movable mold, shake the surface flat and knock out big bubbles. Bake in the oven at 150℃ for about 40 minutes. Back-buckle immediately after taking out the furnace. Cool thoroughly and turn over. Demoulding, and cutting into pieces for eating.

This taste is so unique. . .