In America, Western Europe, Fusang and other countries, it is as popular as our noodle sauce and bean paste, and it is an absolutely indispensable salad in western food.
Mayonnaise originated in America. 19 12, a man named Ricardo heluma sold mayonnaise made by his wife for the first time in the market. He is called "Heluma" mayonnaise, which tastes elegant and has evolved into a mayonnaise that is popular all over the world today.
Mayonnaise is semi-solid, salad, emulsified, separated liquid, etc. It can be used not only to wipe bread, but also as a seasoning for cooking oil or soup. Compared with ordinary oil, it tastes mellow, and is rich in protein, lecithin and other substances, with high nutrition.
Mayonnaise is simple to make and the tools are not complicated. The proportion of raw materials is:
Vegetable oil 75%, egg yolk 9%, white vinegar 10%, sugar 2.5%, salt 1.5% and seasoning 2%.
Don't be too strict, it's almost enough
Vegetable oil should be odorless peanut oil and corn oil, preferably colorless and odorless salad oil.
The yolk must be fresh, because the lecithin in the yolk of old eggs has been decomposed, which can not achieve the purpose of emulsified oil.
The acetic acid content of white vinegar should reach 4.5%, and citric acid can be used instead of white vinegar.
Sugar, salt and condiments are delicate and tasteless. The choice of seasoning depends on your taste.
When preparing, pour everything except vegetable oil into the container and stir with chopsticks to form a uniform mixed liquid.
Then, slowly pour in the vegetable oil and continue stirring. The oiling speed should be slow rather than fast, and the product will be layered quickly, not mayonnaise.
And keep stirring in one direction until it becomes a sticky paste.
Delicious salad dressing can make ordinary fruits and vegetables suddenly colorful and change into various attractive flavors. However, Japanese nutritionists point out that these seemingly very healthy foods contain extremely high calories, which will do harm to your health if you eat too much.
Salads currently on the market are mainly mayonnaise and thousand island sauce. Studies have proved that mayonnaise contains the highest calorie 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. A spoonful of mayonnaise contains 1 10 kcal and 12 g fat, which is higher than the same amount of chocolate.
Experts also pointed out that in order to cater to consumers' tastes, most salad dressings on the market use a lot of cooking oil, which leads to more and more calories. In 100g salad dressing, its heat often accounts for more than 1/4 of the whole nutritional content. If you add 3-4 tablespoons salad dressing to a vegetable salad, the calories will exceed 300 kilocalories, which is equivalent to the calories contained in a meat pie. Eating too much 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 the calories of salad dressing are too high, nutritionists call on everyone to eat less mayonnaise; Secondly, they advocate reducing the calories of salad dressing themselves. Fukiko Takeuchi, a famous Japanese nutritionist and slimming expert, introduced a method to reporters, namely "diluting" mayonnaise. For example, removing half of mayonnaise with 80 kilocalories and adding half of yogurt can reduce its calories to 45 kilocalories. In addition, adding proper amount of liquor to salad dressing can also reduce the oil content.
Ms takeuchi pointed out that the moisture left on vegetables will dilute the taste of salad dressing, leading to excessive use of salad dressing. So remove the water from the vegetables before putting the salad dressing.
Homemade low-fat salad dressing
Ms takeuchi told reporters that making salad dressing with existing materials has become a favorite of quite a few Japanese people. The salad dressing is not only delicious, but also absolutely healthy food.
She recommended a carrot salad dressing: the raw materials are a carrot, an apple, 1/4 onions, half a lemon (juice), a tablespoon of sugar, two tablespoons of soy sauce,100-120ml vinegar,130ml olive oil and a little black pepper. Crushing carrots, apples and onions with a blender, then adding lemon juice, sugar, salt and soy sauce, and further stirring into 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, which is easy for some children who don't like vegetables at ordinary times.
Producer: left tel: 020-35895958 qq47174119.