Ingredients: 20g white sugar, 2 eggs, 200ml whole milk, a little oil.

Practice:

1, break the eggs, pour out the egg whites back and forth, and put them in a bowl for later use (only egg whites are needed);

2. Use an egg beater in the same direction. First, foam the egg whites put into the egg beater bowl (the foam can probably cover the whole egg whites);

3. Add 50ml milk, 5g white sugar and a little oil, and continue to send them in one direction (sugar and milk are added in four times and oil is added in two times);

4, when sent to stir up the cream, the cream will not drip.