Homemade salad dressing (mayonnaise)(zi zhi sha la jiang dan huang jiang )

Homemade salad dressing (mayonnaise)

Introduction:

"Usually we use salad dressing when we make salad, bread and so on. Salad dressing is widely used in Western food. In fact, salad dressing is a general term. The one I want to make is also called mayonnaise. In baking, it is often used on cakes or bread, such as hamburgers, Ham Bread, omelets, etc. in Taiwan, it is called mayonnaise. The mayonnaise made by ourselves tastes fresh and smooth, which is more delicious than those bought outside. Moreover, it is more healthy without preservatives and additives. Mayonnaise is made of very simple and cheap materials. It is often baked. Salad cones really need to try their own making. Make sure it's delicious. It's 350 grams here. "

Production steps:

Step 1: get all the materials ready.

Step 2: separate the egg yolk.

Step 3: add sugar to the yolk and beat with a beater.

Step 4: beat the yolk until it is bulky and thick, then add a spoonful of oil.

Step 5: beat with an egg beater to blend the yolk and oil.

Step 6: continue to beat the oil spoon. After complete fusion, continue to add the next spoonful of oil. As the oil increases, the yolk will become thicker and thicker.

Step 7: when you add one third of the oil, the mayonnaise is too thick to stir.

Step 8: at this time, add a small spoonful of white vinegar.

Step 9: after adding white vinegar, the sauce becomes thinner.

Step 10: add oil and stir again, then you can add a little more oil at a time.

Step 11: wait until the oil becomes very thick again, then add white vinegar, so repeat the process until all the oil is added.

Step 12: when the oil is finished and the yolk and oil are completely blended, the salad dressing is ready.

Materials required:

Egg yolk: 1

Corn oil: 250g

White granulated sugar: 25g

White vinegar: 25g

Salt: 0.5g

Note: 1 to make this salad dressing with oil, should choose tasteless corn oil, sunflower seed oil, etc., don't choose peanut oil those heavy flavor oil. At the beginning of refueling, you should add a small amount of oil. I add it one by one. When the oil is more than half full, you can slowly increase the amount of oil. If you add too much oil, you can't make the egg yolk and oil fully blend and emulsify. If you add oil, it becomes thinner and thinner, that is, there is no emulsification. 3 white vinegar does not have to add all, depending on the situation. 4. The salad dressing just made will smell a little sour. Put it for a while and let the vinegar volatilize. Because the salad dressing made by ourselves has no preservatives, it should be stored in the refrigerator and eaten as soon as possible.

Production difficulty: simple

Process: mixing

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Zi Zhi Sha La Jiang Dan Huang Jiang