1. white mayonnaise
Ingredients: egg yolk, French mustard, white vinegar, salad oil, salt, white pepper, plum juice and lemon juice.
Making:
(1) Beat the egg yolk well, add mustard and stir well.
(2) Slowly drench the salad oil into the beaten egg liquid, while drenching the oil, beat the egg liquid with an egg beater at a uniform speed in the same direction, so that the salad oil dissolves into the egg liquid until the egg liquid expands and turns yellow.
(3) Add a proper amount of white vinegar, gently stir to dilute the egg liquid to white, and finally add salt, pepper, plum juice and lemon juice to taste.
Tip: To prevent the juice from boiling, the yolk can be whipped for a long time.
thousand island
Ingredients: mayonnaise, tomato sauce, onion, boiled egg, pickled cucumber, green pepper, red bell pepper, milk, salt, pepper, plum juice, pepper juice and lemon juice.
Making:
(1) Cut the cleaned and disinfected onion, green pepper, red sweet pepper, boiled egg and pickled cucumber into fine particles.
(2) Add the cut particles into the mayonnaise, then add the tomato sauce, and stir evenly to make pink juice.
(3) Dilute the mixed juice with milk to a proper consistency, add salt, pepper, plum juice, pepper juice and lemon juice, and stir well.
Tip: Don't taste too sour, and control the amount of ketchup.
3. Cocktail cocktail sauce
Ingredients: mayonnaise, spicy juice, brandy, tomato sauce, salt, pepper, plum juice, lemon juice.
Making:
(1) Add tomato sauce to mayonnaise and stir until pink.
(2) Add spicy juice, salt, pepper, brandy, plum juice and lemon juice to taste.
Tip: Brandy should be added at the end to avoid the volatilization of wine.
4. Tartar sauce in Taitai sauce
Ingredients: mayonnaise, onion, boiled egg, pickled cucumber, watermelon willow, plum juice, salt and pepper.
Making:
(1) Onion, boiled egg, pickled cucumber and watermelon in Liu Qie.
(2) Add the chopped particles into the mayonnaise and stir well.
(3) Add plum, salt and pepper to taste.
Tip: The juice should have a certain concentration. Usually served with fried seafood.
5. Caesar dressing
Ingredients: egg yolk, mustard, minced garlic, whitebait fillet, minced onion, watermelon fillet, spicy juice, lemon juice and olive oil.
Making:
(1) Mix the egg yolk and mustard, add the silver fillets cut into paste, slowly pour in the olive oil, and beat the egg liquid in the same way with an egg beater until it swells.
(2) Add lemon juice and dilute the juice to a suitable concentration.
(3) Add minced garlic, chopped green onion, watermelon willow and spicy juice for seasoning.
Tip: Mix Caesar juice with lettuce, add Bamison cheese slices, bacon slices and croutons to make Caesar salad.
6. French dressing
Ingredients: mayonnaise, dried onion, onion, green pepper, red sweet pepper, cold beef soup, salt, pepper, mixed spices (dandelion, hyssop, etc. ) and garlic.
Making:
(1) Cut the dried onion, onion, garlic, green pepper and red bell pepper into pieces.
(2) Add the cut pieces into the mayonnaise and stir well.
(3) Slowly add beef soup, gently stir to dilute it, and finally add salt, pepper and mixed spices to taste.
Tip: Don't make the juice too thick.
7. Sabah Central Juice Sauce
Ingredients: egg yolk, sugar, Masala wine.
Production: Put the egg yolk into a container, then put this container into another larger container filled with warm water, add sugar and Masala wine, and heat while stirring until the egg yolk swells and thickens.
Tip: Sabah central juice can be made into salty juice (sugar is changed into salt, and Ma Sala wine needs to be changed into red wine).
Second, vinegar juice
1. Red sauce (Italian sauce)
Ingredients: mustard, green pepper, red bell pepper, onion, olive oil, red wine, red wine vinegar, white vinegar, hyssop, salt and pepper.
Making:
(1) Low-fire concentrated red wine.
(2) Cut the green pepper, red persimmon pepper and onion into sections.
(3) Slowly stir mustard with olive oil in the same direction, and add red wine vinegar, white vinegar and concentrated red wine.
(4) Finally, add chopped grain, salt, pepper and hyssop.
Tip: Generally, red vinegar juice can be used in any dish.
2. White vinegar (French vinegar) French sauce
Ingredients: mustard, green pepper, red bell pepper, onion, olive oil, white wine, white wine vinegar, hyssop, garlic, salt and pepper.
Making:
(1) Low-fire concentrated liquor.
(2) Cut the green pepper, red pepper, onion and garlic into pieces.
(3) Slowly stir mustard with olive oil in the same direction, and add white wine vinegar, white vinegar and concentrated white wine.
(4) Add chopped grain, salt, pepper and hyssop.
Tip: The ratio of vinegar to oil in general vinegar juice is 1: 2.
Third, mix fruit juice.
1. guacamole
Ingredients: avocado, onion, pepper, celery, salt and pepper.
Making:
(1) Avocado is peeled and pitted, and mashed with a pulverizer. Onions, peppers and celery are all cut into fine powder.
(2) Mix avocado puree with fine powder, and add salt and pepper to taste.
Tip: Avocados should be hard and green, and black avocados should not be used.
2. Tuna beef sauce Tuna and beef sauce
Ingredients: veal, celery, carrot, onion, canned tuna, cream, white wine, salt, pepper and fragrant leaves.
Making:
(1) Put veal, celery, carrot, onion and fragrant leaves in water, add Chinese liquor and cook until the beef is soft.
(2) Take out the cooked beef, put it into the meat grinder together with vegetables, tuna and cream, add salt and pepper, and grind it into mud.
Tip: Tuna juice can also be made from tuna (canned), watermelon willow and white juice.
3. Horseradish sauce and horseradish sauce
Ingredients: wasabi (bottled), cream, lemon juice, salt.
Production: Stir horseradish slowly with cream, dilute to a suitable thickness, and add lemon juice and salt to taste.
Tip: Generally used for cooking fish.
Mustard sauce mustard sauce
Ingredients: French mustard, honey
Production: slowly add honey into French mustard and stir evenly in the same direction until the thickness is suitable.
Tip: If it is too thick, you can also add milk.
5. Blue cheese sauce with blue cheese sauce
Ingredients: French juice, blue cheese
Production: Cut the blue cheese into small pieces, add French juice and break it.
Tip: Blue cheese is rich in flavor and can be quantified according to personal taste preferences.