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How to make salad dressing? why is it different from what you buy in the supermarket and what you eat in the restaurant?

1. Stir the sugar, flour, mustard powder and chili powder in the container, then add the egg yolk and beat. Put the milk into the pot, boil it over low heat, gradually put the milk into the egg mixture, beat it constantly, and then heat it in the pot. Stir and beat over low heat until you can't see the raw flour. Leave the fire, add butter and white vinegar to make salad dressing, then put it in a stainless steel container for use.

2. Add milk powder, milk, sugar and pepper to the blender and beat well. (2) then slowly add vegetable oil while stirring. The amount of oil depends on the consistency, and the more the oil is, the thicker it is. (3) finally, add lemon juice and mix well.

3. Make your own salad dressing at home, and you must add orange juice to the ordinary salad dressing bought in the supermarket. Be sure to use concentrated salad dressing. And add a small amount of salt, if not, the taste is not very good.

How do you make salad dressing?

Here's the basic recipe for different kinds of salad dressings: Mayonnaise: the main ingredients are vegetable oil, egg yolk and lemon juice / white vinegar. Break the egg yolk and add the right amount of salt and lemon juice, stir well, slowly drop in the vegetable oil, stir while refueling, and finally form a thick mayonnaise sauce. French mustard (Dijon Mustard): the main ingredients are French mustard, olive oil, white vinegar and salt.

Put all the ingredients into the wall breaker and mix well, and add the right amount of salt to season. Tips salad dressing must be refrigerated. It is best to put it in a bottle and put it in the refrigerator and finish it within 2-3 days.

Step 1: put the egg yolk into a bowl and add powdered sugar. Use an egg beater. The volume of the egg yolk expands and the color becomes lighter and thicker. At this point, add a little salad oil and beat with an egg beater to make the oil and egg yolk blend completely. Step 2 continue to add a small amount of oil. Do not add too much oil each time. Stir with an egg beater while adding.

Salad dressing: beat the egg yolk into a bowl, add powdered sugar and beat with an egg beater. The volume of the egg yolk expands and the color becomes lighter and thicker. At this point, add a little oil and beat it with an egg beater to make the oil and egg yolk blend completely. Continue to add a small amount of oil. At the beginning, it is best to be patient enough to add not too much oil each time. Stir with an egg beater while adding.

The practice of homemade salad dressing

1. Mix the original salad dressing 1 / 2 cups with 25 grams of horseradish sauce.

2. Egg yolk 1 seasoning vegetable oil 225 grams white vinegar 25 grams sugar powder 25 grams homemade salad dressing egg yolk into a bowl, add powdered sugar, use an egg beater to beat the volume of the egg yolk to expand, the color becomes lighter, click on the input picture to describe at this time, add a little oil, and beat with an egg beater to make the oil and egg yolk completely fuse and continue to add a small amount of oil.

3. The finished product diagram of 20-30g homemade salad dressing for condensed milk. One medium-sized egg, yolk instead of egg white, about 25g. Add sugar and salt. Beat with an electric egg beater to a thick state where the volume is dilated and the color becomes lighter. Add vegetable oil in stages, using a small spoon, one spoon at a time, each time stirring with a manual egg beater until absorbed before adding the next spoon.

4. The method is to mix grape paste, grapefruit vinegar, wine and sesame oil, then garnish with green onions. This kind of salad dressing is mainly suitable for dipping in hot pot or dipping sashimi. Raw materials of French salad dressing: 20 grams of salad oil, 15 grams of red wine vinegar, 10 grams of French mustard, 8 grams of onions, 5 grams of red pepper, 5 grams of parsley, and appropriate amount of beef broth (can also be replaced by other stock).

5. practice: first pour the ingredients into the juice machine and beat for 1 minute, then slowly pour in the salad oil, wait for the oar paste, pour in the lemon, mix well to make the homemade egg-free salad dressing. Note: ① salad oil is soybean salad oil, lemon juice can be changed to white vinegar. ② must be poured into the salad oil in a small amount, slowly and not too fast, otherwise it will not set. ③ salad dressings are usually made from egg yolk. ④ homemade salad dressing can be refrigerated if you can't use it all at once.

6. The formula of self-made salad dressing is as follows: 6 egg yolks, 24 grams of sugar, 50 grams of salad oil, 16 grams of white vinegar and 200 grams of milk. Accessories: 20 grams of low-gluten flour. Step: add sugar to the egg yolk and stir well. Then add the salad oil, white vinegar and milk and stir well. Sift in the low gluten flour and stir well. Just boil over low heat until sticky. The finished product drawing.