Egg yolk and egg whites are separated in two containers. If you are not skilled, the easier way to learn is to break the egg in your hand and put your hands upside down to let the egg white leak through your fingers. Be sure not to mix the egg yolk into the egg white, or it will be slower to deliver the egg white later.

Mix egg yolk, 10g sugar, milk, salt and edible oil, and stir well. After the sugar is dissolved, add the flour and stir well. In order to taste softer, you can stir in a cross way, that is, cross the container with a stirring rod.

Beat egg whites. If it is sent by hand, the process will be longer, but if it is sent by electric egg beater, it will be quick. Add 10g sugar and two drops of vinegar in the middle, and continue beating until the protein is all hard and foaming. Protein's hard foam is poured on the container, and protein won't fall out.

Put the beaten egg whites into the yolk batter twice and stir slowly and evenly. It is recommended to stir in a cross way. Then pour the batter into the paper cup, which is about 3/4 of the cup.