Hello, I'm a happy Ting Jie, and I love food. First of all, I'm glad to answer this question. The answer to this question is to add a few drops of lemon juice or white vinegar, which is beneficial to remove the fishy smell of eggs and send them away. If you don't add more sugar, you can also cover the fishy smell of eggs, which is also beneficial to send them away. Therefore, if you don't have lemon juice or white vinegar, you can add two drops, and if you add sugar, you can put 2g less. I think it is better and healthier to add two drops of lemon juice and white vinegar and 2g less sugar.

white vinegar, tartar powder or lemon juice are all used to balance the PH value of egg white, accelerate the inflation of egg white and stabilize the inflation of egg white! Increase the stability of protein cream and make it easier to send it away; Generally, there may be no professional raw materials when cooking at home, and most of them are replaced by white vinegar or lemon juice! The cake made of lemon juice smells a little like lemon. Used to reduce protein alkalinity. 2. Egg white is easier to foam quickly and save time. Tatar powder is used in professional chain stores or bakeries.

eggs should be fresh. Stale protein will soon collapse when mixed with other materials, so it will not swell when baked in the oven. Put the eggs in water containing a small amount of salt. If the eggs sink, it means they are fresh. The faster they sink, the fresher they are. If the egg floats, it means that the egg is bad. Acidic substances such as tartar powder, egg white stabilizer' lemon juice, white vinegar, etc. should be added to beat egg whites, all in order to balance the PH value of egg whites, speed up the inflation of egg whites and stabilize the bubbles of egg whites!

To make the protein structure more stable, the protein is weakly alkaline, and the longer the eggs are stored, the more alkaline the protein is. Too strong alkalinity will make the foam formed by protein initial dismissal more fragile, and it is difficult to form a stable foam structure. Adding a few drops of lemon juice or white vinegar or tartaric acid (tartar powder) to the protein can change the pH of the protein and reduce the alkalinity. For fresh eggs, it can help to send away, and for stale eggs, it can play a certain saving role.