Ingredients

Main ingredients: two eggs, half a bowl of low-gluten flour

Accessory ingredients: appropriate amount of white sugar, half a bowl of corn oil

1. Prepare two eggs and take two clean bowls! Separate egg whites and yolks. Put a spoonful of sugar into the egg yolks and beat well.

2. Heat an appropriate amount of corn oil in the microwave for one minute.

3. Add low-gluten flour and stir into a paste. The amount of oil determines the amount of flour. If it feels thin, add more.

4. Then pour the batter into the egg yolks and stir into egg yolk paste. Stir up and down, remember not to use chopsticks to make circles, otherwise there will be bubbles. After mixing, set aside.

5. Start beating the egg whites until it stops flowing when you turn the bowl over and the chopsticks stick out.

6. Pour one-third of the meringue into the egg yolk paste, and stir it up and down too!

7. Dig in some more and continue stirring.

8. Finally, pour the beaten egg batter into the remaining meringue and continue to stir. Be sure to stir it up and down, like stir-frying.

9. This is what it looks like after mixing. After shaking it gently for a few times, there will be no bubbles.

10. Pour the egg batter into the paper cup, about two-thirds of the way.

11. Heat the air fryer at 160 degrees for ten minutes.

12. Finished product.