1. First of all, there must be an oil-free and water-free dry basin. The most important thing about egg whites is to use a clean and dry basin as a container, and be especially careful when beating egg whites. You can't mix egg yolks, otherwise it will affect the egg whites.

2. How to knock out the protein: First, gently knock out a small crack in the egg, and then gently open it with two thumbs. This action should be slower and lighter. Students with long nails should be careful not to let their nails poke the yolk ~

3. when you break it, lean to one side, let the protein flow out and leave the yolk in the eggshell on one side.

At this time, you should use two hands to operate, because you can use one hand to signal when taking pictures. Pour the two eggshells back and forth, leaving only the yolk at a time, and pour the egg whites into the basin. Pour it 2-3 times, not too many times, so as not to scratch the yolk. The yolk of fresh eggs is strong and not easy to break.

In this way, the yolk is left in the eggshell and poured into another basin for later use.

6. Pour 1-2 drops of lemon juice or white vinegar into 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. Not too much. Now weigh out the sugar.

7. Next, I will start to beat the egg whites. As a tool, I use an electric eggbeater, and the price is about 100 yuan. If you are going to jump into the baking pit, this is a necessary tool, which saves labor and time. I used two egg whites, which was easier to send away. Because the amount was small, I tilted the basin a little, so that the egg whites could fully contact with the eggbeater.

8. Because there is less protein, I use the 1 file all the time. With the increase of protein, the power of the egg beater and the beating time need to be adjusted. You need to try this a few more times to get experience. Beat the protein to coarse bubbles first, as shown in the figure.

9. Add one-third sugar.

10. Continue to turn on the eggbeater, and slowly the protein will have lines. In the process of beating, the egg beater should circle in the basin constantly, so that the egg whites can fully contact with the beating head. In particular, don't be afraid of the contact between the egg beater and the basin. Of course, it is not hard to touch the basin with the egg beater. It is only necessary to consider the egg liquid at the bottom of the basin and contact the protein in all directions to produce qualified protein.

1 1. Lift the egg beater with a soft tip.

12. Add13 sugar at this time. At this time, the protein can bear the weight of sugar, and will not be crushed by sugar (as shown in the figure), so that the egg beater can contact the protein in all aspects. It must be comprehensive, which is the key. If there is more protein, you need to rotate the basin when operating. The rotating basin is opposite to the direction of the eggbeater.

13. The lines are getting clearer and clearer. Stop and lift the egg beater. There are small curved tips on the protein. At this time, it is wet foaming. If some formulas need this level of protein, it is enough. * If you only need wet foaming, please note that the amount of sugar is changed to 1/2.

14. Pour in the remaining sugar and continue to send it away.

15. I gradually felt a little resistance when I hit it, which was compared with the beginning.