This issue of the guide: salad making steps open, 5 tips, teach you to easily make delicious salad!

With the growing importance of health care in China, salad is becoming more and more popular, not only in the restaurant appetizers, in the fast food stores and convenience stores can also see its figure, but when you buy commercially available salad, in addition to the source of the ingredients is not clear, the seasoning is also difficult to do customized. In fact, salads are not that difficult to cook, and you can make your own sauces and toppings at home, and the flavor is delicious.

Salad production steps are open to the public, 5 tips, teach you to easily make delicious salad

Lettuce processing tips

Hand tear instead of knife cut: This brings many benefits, such as a larger section is easier to absorb the sauce, the vegetables will not be stained with other ingredients, and will not be touched by the iron and the lettuce itself is not highlighted bitter taste. If you must use a knife, it's recommended that you use a wooden knife or a knife designed to handle fruits and vegetables.

Dehydrating lettuce: Use a vegetable dehydrator or wrap the lettuce in paper towels and shake the water off the surface by grasping the ends. Dehydrated lettuce will have a crisper texture and will absorb the dressing more easily.

Olive oil dressing: Lettuce lettuce contains fat-soluble beta-carotene and vitamin E. Using olive oil as a dressing or wrapping it around meat makes these nutrients easier for the body to absorb.

The taste of chilled mushrooms: After peeling the leaves and putting them in ice water for 3 to 5 minutes, in addition to the second cleaning, can also make the taste more fresh and crisp and reduce the bitter taste. When chilling, it is recommended to use a separate container to separate the vegetables from the ice to avoid frostbite.

Eat as much as you can: Ideally, peel as much as you can. If you really want to preserve them, you can put the dehydrated ones in a box with enough space, cover them with a dampened kitchen towel, and refrigerate them uncovered to keep them as fresh as possible.

Most of the vegetables on the market are pulled up from the earth and must be carefully cleaned if they are to be eaten raw, but in recent years for the sake of raw food, there are some greenhouse vegetables that are occasionally visible, and they are easier to clean.

The body of the salad

The secret to making vinaigrette

The ratio of oil to vinegar in vinaigrette is about 3:1, but because oil and vinegar don't dissolve, it's easier to make a homogeneous vinaigrette if you don't add an emulsifier:

Add vinegar to the container first.

1 Add a very small amount of a few drops of oil, and then beat it as much as possible, so that the oil molecules are first surrounded by water to avoid mixing with the oil added later. After a few drops are broken up, add a few more, making sure to slow down the steps; this step is the key to success or failure.

2After you have added 1/3 of the oil, you can add the second part of the oil, one spoonful at a time.

3The last 1/3 can be added while stirring.

The use of olive oil is recommended for making vinaigrettes. Whether it is cold-pressed virgin or unrefined olive oil, each will have its own flavor, so if you have the opportunity, you can take your time to experiment and adjust the flavor to your liking; the same is true for vinegar, and vinegar affects the flavor of the sauce more than the oil does. Foreign wine vinegar is usually more acidic, while Taiwan's fruit vinegar is flavored with different fruits, which can be tried according to personal preferences.

Common problems:

Sometimes, after a sauce is made and put away for a while, the oil and water are still separated, so here are two solutions:

One is to make it right away and use it right away

The other is to mix the emulsifier with the vinegar before adding the oil in the first place. We should not be alarmed by emulsifiers, there are many emulsifiers in natural ingredients, such as mustard, egg yolks, soybeans and so on, all of which have emulsifier effects, of which mustard and vinaigrette should be the most compatible with the flavor of the oil and vinegar sauce.