1.

Beat 4 eggs and separate the egg whites from the yolk.

2.

Break up four egg whites, that is, there is a layer of small bubbles on the egg whites.

3.

Add a little salt, a drop of white vinegar and a spoonful of sugar (the spoon is an ordinary small iron spoon) and continue to beat the egg whites.

4.

When it is a little thicker (that is, it feels like the egg white you beat is like a dog in shower gel), add a spoonful of sugar and continue beating.

5.

When you feel thicker than the egg white in the fourth step, add a spoonful of sugar and continue beating.

6.

After step 5, play 10 for about 0 minutes. Try to stir your egg whites with an egg beater. If the egg white can stand up, it means that your cream has been beaten.