Salad dressings in restaurants, let's take the Shangri-La Hotel's.
There are generally the following.
1, Thousand Island Dressing
2, Caesar Dressing
3, Oil and Vinegar Dressing
4, Mumei Dressing
5, Cocktail Dressing
6, French Dressing
7, Italian Dressing
8, Balsamic Vinaigrette
9, Blue Cheese Dressing
There are actually a lot of salad dressings, at least There are more than 40-50 kinds. These are just some of the more common ones that can be tossed with fresh vegetables and lettuce.
I would recommend two, one is Thousand Island dressing and the other one is balsamic vinaigrette.
Thousand Island Dressing: As the name suggests, this dressing looks as colorful and rich as many islands in the sea.
How to do it: First of all, you need to have ready-made mayonnaise, which is the usual salad dressing. Supermarkets can buy, "Kraft" "Chubby" can be, but the restaurant is to do it yourself, the method is very simple, but it depends on the technique, huh. Take 3 raw egg yolks, add {french} mustard, salt to take a whisk slowly in one direction, about 3-5 minutes, you feel a little sticky, slowly add oil to the inside (the best oil is olive oil or corn oil) or other oil to beat in there will be a kind of fishy smell of oil. After adding the oil it continues to stir, so that the egg yolks and oil fully absorbed, only to invisible oil yolks and oil fusion slowly thickened. Then continue to add oil, (note) oil can not add too much at a time, otherwise this mayonnaise on the diarrhea. Repeat the above steps. Finally you will see 3 egg yolks into a pot of white sauce and the whisk is difficult to stir, this time the king inside the white vinegar (preferably white wine vinegar Hennessy) and lemon juice. Vinegar is acidic. After adding vinegar, the original sauce will become thinner, and you can continue to stir. At the end you can taste it. Add some salt, white pepper. ok. The salad dressing is basically finished.
With the previous step of the salad dressing, and then we come to do Thousand Island Dressing, the first to do the preparatory work to pull ~ huh (in fact, to do salads and western food is a more enjoyable thing.) Prepare 3 colored peppers, also known as fruit peppers have many colors to find 3 colors on the line. Red, yellow, green. If you don't have it, you can use local red and green peppers, and then pickles (pickle gherkins), canned cocktail onions, and local onions if you don't have them. then~Fanshi, (I don't know what you call this on your side.)
There are a lot of different ways to call it, there is the French cilantro, the coriander, and the parsley.
There are many ways to call it. In English it's parsley.
Then there's sweet paprika, (paprika) chili peppers (tabasco). Tomato salsa.
Cut the above colored peppers, pickles, small onions, parsley, into very small cubes, do not puree, or it will be watery and unsightly. Add the first good mayonnaise inside the mix, add sweet red powder, a little chili boy, and finally add the french toast, the juice of half a lemon. The last color is pink pink~~.
Thousand Island dressing is the ideal dressing for salads. Generally domestic people are more acceptable.
This is the best juice for salads.
The balsamic dressing (Balsamic dressing) is fundamentally different from the Thousand Island Dressing, so I recommend it just because it's very different. It's not a "sauce" as you might think, but an oil. We call it a type of vinaigrette, but balsamic vinaigrette is often thought of in the context of vinaigrettes because of its uniqueness. What's so unique about it? I'll tell you in a minute. First of all, to make this vinaigrette we need a bottle of Italian Balsamic balsamic vinegar, which is the soul of the vinaigrette, and which has been stored and fermented for many years to give this balsamic vinegar a very special flavor. A little sour, but smell a kind of taste buds were opened feeling, oh, you have to try to know. Should be supermarkets sell it, not if you go to the local sell western food seasoning place to buy, a bottle can be used for a long time, do many times. It is a bit expensive huh. But we can enjoy the authentic flavor, we do not lack that two money right. Well, the words return to the right turn. The first is to start!
The first thing you need to do is to prepare a bottle of olive oil or corn oil. 2 bottles of white vinegar. 3 bottles of balsamic vinegar (five years old). 4 bottles of mustard. 5 bottles of onion. 6 bottles of garlic. 7 bottles of salt. 8 bottles of sugar. 9 bottles of white pepper. 9 bottles of balsamic vinegar (five years old). 9 bottles of balsamic vinegar (five years old).
How to do: put all the above ingredients into a blender (except the olive oil and seasoned salt, sugar, pepper) and beat well, then pour it in a container, you will see that it is dark brown, add the olive oil, use a whisk to mix the oil and the contents of the just beaten mix well and slowly, about a minute, and then seasoned, OK. What you see is the oil on the surface and the contents settling on the bottom, that's right. Just shake or stir the juice each time you use it.
This juice is also my favorite. Heh. Suitable for mixing lettuce, cucumber, tomato. Celery and some other fresh vegetables. Very good, feel very appetizing. It's also good as a pre-dinner appetizer.
To do fruit salad with Thousand Island dressing is also a good choice, in fact, fruit salad is the ideal companion cocktail juice. Oh, I'll teach you next time for time's sake.
I hope you can make it. You can share it with your good friends when they come over later. Okay