Homemade salad dressing

Homemade salad dressing

Introduction:

"I made my own salad dressing in order to make bread with meat floss. The front failed, but timely remedy, and finally succeeded. You can't eat the salad dressing you bought outside. There are too many additives. You can make it safely and safely, but you should finish it as soon as possible

Production steps:

Step 1: all materials are ready. Use a 5g spoon to scoop oil and 1g spoon to scoop vinegar. It is strongly recommended to lay eggs by hand, which is more uniform and has a high success rate.

Step 2: first, manually whisk the yolk, the whiter the better, the yolk is thick. My first pot failed because the electric egg beater was too big to beat the eggs completely. As a result, it became thinner and thinner. The remedy is to have another yolk.

Step 3: use 5g spoon and half a teaspoon. Be patient. The pot that failed in the front, too, was half a spoonful and half a spoonful added to the new mayonnaise. Remember, add half a teaspoon and stir once. Repeat until there is resistance to stirring.

Step 4: when there is resistance to stirring, half of the oil has been used. At this time, you can use a 1g spoon to add half a spoon to the sauce. At this time, the sauce becomes thinner.

Step 5: add oil when the sauce is thin and vinegar when the sauce is thick until all the oil and vinegar are added. Finally, according to their own taste, add salt, stir well.

Materials required:

Corn oil: 100g

Egg yolk: 1

Powdered sugar: 10g

White vinegar: 10g

Salt: right amount

Note: it is strongly recommended to beat the egg manually and whisk the yolk. Egg yolk whipping is very important. This step fails, but it can't be done later. The mark of yolk dispersion is that the yolk is very thick and the color is very light. Refuelling is also crucial. The amount of refuelling is less than 5g at a time.

Production difficulty: unknown

Technology: Sauce

Production time: one hour

Taste: sweet and sour