(I) Materials

1, the main ingredients: 4 eggs;

2, auxiliary ingredients: a small amount of salt, a small amount of white vinegar, a small amount of sugar;

3, utensils: egg beater.

(2) steps

1, 4 egg whites beaten, beaten like this (that is, there is a small layer of egg whites above a small bubble).

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

3, beat until a little thick (that is, you feel like you beat the egg whites like body wash foam), add a spoonful of sugar, continue to beat.

4, after, feel than the third step in the egg white more thick when adding a spoonful of sugar, continue to beat in the fourth step after beating for about 10 minutes, try to use a whisk to pick up your beaten egg white, if the egg white can stand up means that your cream has been well beaten.

(3) Tips

1, the production method is very simple, just have to be patient

2, the production of cream, try to choose a large bowl, because the egg whites will slowly come out of the top of the egg whites a lot of small foam, that is, the more the cream will be more and more

3, the amount of cream out of the beating will be relatively large, a time may not be able to use it all, so the pro You can put the rest of the cream into a sealed plastic box (must have a lid) or into a plastic bag and then tie the bag mouth and put it into the refrigerator. The next time you use it, you can pour it out, and this time the cream will turn into egg white, and then you can use the whisk to beat it for about 3 minutes, and then it will turn into the previous cream (this time, you don't need to add anything)

Two, Cream (Cream), or known as Ki, Lime, Cream, is a yellow or white fatty semi-solid food extracted from cow's milk, goat's milk, and the milk is also used to make the cream. food. It is not homogenized before the top layer of raw cow's milk milk milk fat content is higher layer of dairy products.

Three, nutritional composition

Butter is quite greasy, its calories are very high, 62% of the fat is composed of saturated fatty acids. It contains cholesterol, which ranges from 10 to 38 milligrams per 30 milliliters of cream, depending on its fat content. Per 30 milliliters of light cream, 77.5% water, another 0.8 grams of protein, 4.6 grams of fat, 1.2 grams of carbohydrates and 16 milligrams of cholesterol; per 30 milliliters of whipped cream, 59.6% water, another 0.6 grams of protein, 10.6 grams of fat, 0.8 grams of carbohydrates and 38 milligrams of cholesterol.

Four, the main effect

1, the cream can supplement the lack of vitamin A, more suitable for the lack of vitamin A people and children to eat.

2, contraindications and side effects

A medical journal reported: If you want to stay away from enlarged prostate, you should avoid excessive intake of cream and margarine, because these two foods may lead to enlarged prostate in men.

Butter also contains many saturated fatty acids, which are harmful to blood vessels and should be eaten sparingly.

Coronary heart disease, hypertension, diabetes, atherosclerosis patients should not eat; pregnant women and obese people try to eat or not eat.