There is a saying that one salad and nine sauces. In this regard, the explanation of the food industry is that sauce is the soul of salad. If the salad is delicious, nine points of credit go to the sauce. The fitness industry believes that one part of the calories of salad comes from ingredients and nine parts from sauce. Eating more sauce is not good for slimming. If you want to lose weight and don't want to be an ascetic who only eats grass, can you have both? Sure!

Classic vinegar sauce

Salad sauce, which is recognized as healthy and easy to make, belongs to vinegar sauce. This sauce originated in medieval Italy, and it is the earliest refreshing sauce. The most attractive thing is its health and simplicity. 1 part olive oil+1part vinegar, add a proper amount of salt and chopped black pepper, shake it, and it is a very delicious vinegar juice.

Preparation materials: 50g of olive oil, 50g of red wine vinegar, 0g of garlic/kloc-0, 2 teaspoons of chopped black pepper/kloc-0, 0 teaspoon of honey/kloc-0, and 2 teaspoons of salt/kloc-0.

Start making:

1. Prepare a wide-mouth sealed bottle with a capacity of about 200ml, wash it and dry it to ensure that it is oil-free and water-free.

2. Peel and wash the garlic, and press it into garlic paste with a garlic press for later use.

3. Put the red wine vinegar, mashed garlic, salt and honey into a sealed bottle and shake it gently.

4. Slowly add olive oil and shake vigorously to make the oil and vinegar fully mixed.

5. Add appropriate amount of chopped black pepper to taste according to personal taste.

6. Put the vinegar juice in the refrigerator after sealing, and it can be stored for about 1 week.

Tips

1 Classic vinegar juice is a healthy and improved version of Italian vinegar juice, which reduces the proportion of oil and can be used to mix vegetable salad, seafood salad, high-protein salad or dip bread.

The "oil" in vinegar juice refers to the oil suitable for cold eating. Besides olive oil, you can also choose linseed oil and coconut oil.

The "vinegar" in vinegar juice is actually "acid". Black vinegar, red wine vinegar, white wine vinegar and lemon vinegar can be used, or fresh lemon juice can be used instead, which makes the taste more natural and refreshing.

Low-oil mayonnaise

Generally, mayonnaise is made by mixing egg yolk, vinegar and oil according to the ratio of 1 15. During slimming, every time I see the bright amount of oil used in the formula, I always feel like "eating oil". This low-oil mayonnaise improves the ratio of egg yolk to oil, and the vinegar oil of egg yolk is 522. At the same time, powdered sugar and lemon juice are added, giving consideration to the taste and emulsifying effect, so it can be eaten with confidence.

Preparation materials: egg yolk 50g, lemon juice 20g, powdered sugar 10g, salad oil 20g, salt 1/2 teaspoons.

1. Put the egg yolk into the mixing cup of the food processor, add the powdered sugar and beat until it turns white.

2. Add salad oil twice, first stir evenly at low speed, and then whip at high speed until the oil and eggs are fully mixed.

3. Add lemon juice twice and dilute the oil-egg mixture until it is smooth.

4. Add salt to taste according to personal taste.

5. Seal the mayonnaise and put it in the refrigerator for about 3 days.

This is a healthy and improved version of "classic mayonnaise", which can be used with almost all salads and can also be used as the sauce base of other salads. Based on it, with different seasonings, it can be transformed into Tata sauce, Thousand Island sauce, mustard sauce and so on. You can eat it with confidence, and there is no burden of oil.

The principle of making mayonnaise is to fully stir the oil and egg yolk to emulsify it and make it delicious. The purpose of reducing oil and increasing powdered sugar in the formula is to increase the consistency of mayonnaise and make up for the lack of emulsification.

Refreshing yogurt sauce

Yogurt sauce determines whether you are eating "fruit" or "fruit salad". Although this sauce has a simple production process, it is rich in taste levels, and it is delicious and makes people want to stop. This yogurt sauce can be used with all fruit salads. It is rich in wine flavor, rich in layers and moderate in thickness, so it is safe to eat without any burden.

Preparation materials: yogurt 80g, rum 1/2 teaspoons, lemon juice 10g, orange wine 1/2 teaspoons, a little salt.

1. Pour yogurt into the salad bowl.

2. Add rum, orange wine and lemon juice in turn and mix well.

3. Add salt to taste.

4. Yogurt should be thicker in order to produce a wrapped taste for the fruit.

5. The use of rum and orange-flavored wine is the key to the formation of rich taste levels, and the addition of salt can stimulate the sweetness of fruits.