Salad dressing, also called mayonnaise, is an emulsified condiment based on vegetable oil.

In the United States, Europe, Fuso and other countries, it is as popular as our noodle sauce and bean paste. Salads in Western food are absolutely indispensable.

Mayonnaise originated in the United States.

In 1912, a man named Rikado Halluma was the first to sell his wife's handmade mayonnaise on the market. It was known as "Horuma" mayonnaise. It had an elegant taste. After several evolutions, it became what it is today.

The world-famous mayonnaise.

Mayonnaise comes in many forms, including semi-solid, salad, emulsified, and separated liquid forms. It can not only be used to spread bread, but can also be used as cooking oil or soup seasoning. It has a mellower taste than ordinary oils and is richer in protein, lecithin, etc.

Substance and therefore highly nutritious.

Making mayonnaise is very simple, and the tools are not complicated. The ratio of raw materials is: vegetable oil 75%, egg yolk 9%, white vinegar 10%, sugar 2.5%, salt 1.5%, condiment 2%. Don’t be too strict, it’s almost enough. Vegetable oil

Use peanut oil and corn oil without peculiar smell, and the best is colorless and odorless salad oil. The egg yolk must be fresh, because the lecithin inside the yolk of old eggs has decomposed and cannot emulsify oil. The acetic acid content of white vinegar is higher.

Reach 4.5%. If there is no white vinegar, use citric acid instead. Sugar, salt and condiments should be delicate and tasteless. The choice of condiments depends on your taste. When preparing, pour everything except vegetable oil into the container.

Stir with chopsticks to form a uniform mixed liquid, then slowly pour in the vegetable oil and continue stirring. The speed of adding the oil should be slow rather than fast. The faster the speed, the faster the layering speed of the product will be. It cannot become mayonnaise. Also, when stirring, be sure to

Always stir in one direction until it becomes a thick paste. Delicious salad dressing can make ordinary fruits and vegetables suddenly colorful and change into a variety of attractive flavors.

However, Japanese nutritionists point out that these seemingly healthy foods contain extremely high calories and can cause harm to health if eaten in excess.

Currently, the salad dressings sold on the market mainly include mayonnaise, Thousand Island dressing, etc. Studies have proven that mayonnaise contains the highest calories among all salad dressings.

Experts believe that this is mainly because more than half of the raw materials of mayonnaise come from cooking oil, followed by egg yolk, plus a little sugar, salt and vinegar.

One tablespoon of mayonnaise contains 110 calories and 12 grams of fat, which is higher than the same amount of chocolate.

Experts also pointed out that in order to cater to consumer tastes, most salad dressings on the market use a large amount of cooking oil, resulting in more and more calories contained in them.

In 100 grams of salad dressing, the calories often account for more than 1/4 of the entire nutritional content.

If you add 3-4 tablespoons of salad dressing to a vegetable salad, the calories will exceed 300 kcal, which is equivalent to the calories contained in a meatloaf.

Excessive intake of calories and fat will undoubtedly lead to obesity, high cholesterol, diabetes and heart disease.

Adding yogurt and white wine can reduce calories and fat. Because salad dressing contains too many calories, nutritionists call on everyone to eat less mayonnaise; secondly, they advocate reducing the calories of salad dressing by yourself.

Famous Japanese nutritionist and weight-loss expert Fukiko Takeuchi introduced a method to reporters, which is to "dilute" mayonnaise.

For example, removing half of the mayonnaise, which contains 80 calories, and adding half of the yogurt will reduce its calories to 45 calories.

In addition, adding an appropriate amount of white wine to salad dressing can also reduce the fat content.

Ms. Takeuchi points out that water remaining on vegetables can dilute the flavor of salad dressing, leading to overuse of salad dressing.

Therefore, the water should be removed from the vegetables before adding salad dressing.

Homemade low-fat salad dressing Ms. Takeuchi told reporters that making their own salad dressing using existing materials has become a preference of a considerable number of Japanese people. The salad dressing not only tastes as they like, but is also an absolutely healthy food.

She recommended a carrot salad dressing recipe to everyone: the ingredients are one carrot, one apple, 1/4 onion, half a lemon (juice), a small tablespoon of sugar, two tablespoons of light soy sauce, 100-120

ml vinegar, 130 ml olive oil, a small amount of black pepper.

First use a blender to mash the carrots, apples and onions, then add lemon juice, then add sugar, salt, soy sauce and further blend into a paste; take it out and pour it into a bowl, add vinegar and oil while stirring.

According to Ms. Takeuchi, this salad dressing tastes good and can lower cholesterol. Even some children who usually don't like to eat vegetables can easily accept it.