Homemade salad dressing(zi zhi sha la jiang )

Homemade salad dressing

Introduction:

"Salad dressing is a general term. The salad dressing we introduce here is the most commonly used one in baking, especially in bread. It is called mayonnaise in Taiwan. The salad dressing we usually eat is hamburger and bread with meat floss. This kind of salad dressing is often used in fruit salad and vegetable salad

Production steps:

Step 1: put the yolk into the bowl, add sugar powder and beat with the egg beater. When the yolk is puffed, the color becomes light and thick.

Step 2: at this point, add a little oil and beat with an egg beater. Blend the oil and yolk completely. Continue to add a small amount of oil. In the beginning. It's better to be patient. You must not add too much oil at a time. Stir with an egg beater while adding. You will find that with a little bit of oil added, the yolk will not become thinner, but will become thicker and thicker.

Step 3: continue to add a small amount of oil and stir. Please pay attention to the picture, at this time the yolk paste is getting thicker and thicker. Just after adding 60 ~ 70g of oil, the mayonnaise (which can be called salad dressing at this time) is thick enough as shown in the figure

Step 4: at this time, because the sauce is too thick. Not very good stirring, we add a small spoon of white vinegar into (not too much), stir well. After adding vinegar. The sauce in the bowl will become thinner. At this time, we repeat the process of adding a small amount of oil many times and stirring.

Step 5: as the oil continues to be added, the sauce thickens again. The yolk is getting thicker and thicker.

Step 6: when the sauce is thick. Add a little more white vinegar. Repeat the process. Until the oil and vinegar have been added.

Step 7: stir and the salad dressing is ready.

Materials required:

Egg yolk: 1

Vegetable oil: 225 g

White vinegar: 25g

Powdered sugar: 25g

Note: Tips 1. The vegetable oil used in salad dressing, either choose light and tasteless corn oil, sunflower seed oil, or choose healthy olive oil. Don't choose peanut oil, camellia oil and other heavy flavor oil, which will make the salad sauce taste impure (olive oil also has a special flavor, if you can't accept this flavor, please use olive oil with caution). 2. Add a small amount of oil for many times to make the oil and yolk completely emulsified. Especially at the beginning, you must not add more oil at one time. If you find that after adding the oil, the sauce becomes thinner and thinner, it means that the oil has failed to emulsify with the yolk. The remedy is to take a new yolk into a new bowl and send it away. Just like the first step of making salad dressing, pour the failed bowl of mayonnaise instead of oil into the new yolk bit by bit, and then you can remedy it. (the most important thing of salad dressing is that the oil and yolk are completely emulsified, only the oil and yolk are completely emulsified. To present the texture we want. If the oil is not completely emulsified, the sauce is relatively thin, and it tastes greasy and inedible. 3. To change the white vinegar into the juice squeezed by the same amount of fresh lemon can make the salad sauce full of the fresh flavor of lemon. 4. When adding white vinegar for the last time, first observe the consistency of the sauce. White vinegar doesn't need to be added completely. You can adjust the consistency and acidity of the final product according to your preference.

Production difficulty: simple

Craft: Skills

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Zi Zhi Sha La Jiang