1。 Homemade salad dressing
1. Take five eggs and cook them (aged). Remove the shell and take the yolk for later use.
2. Put the wok on fire, add about 100g peanut oil, add a little pepper when the oil is cooked, fry the pepper and take it out, then add about 10g white wine, salt and monosodium glutamate, and let it cool for later use. You can also add pepper according to your personal preference, or change salt into sugar.
3. Add the egg yolk to the oil juice, crush it with a spoon, and stir it evenly (if there is a food blender, it will be better) to make it paste. At this point, the salad dressing is ready.
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Raw materials: frozen fresh milk 100g, milk powder 30g, salt 5g.
70 g sugar
,
Salad oil150g
, lemon juice150g
Practice: First pour the raw materials into a blender and stir for 1 min, then slowly pour the salad oil. When it becomes mushy, add lemon and stir well to make homemade egg-free salad dressing.
Note: ① Salad oil is soybean salad oil, and lemon juice can be changed into white vinegar.
(2) when pouring salad oil, you must pour it in a small amount, slowly and not too fast, otherwise it will not solidify.
③ Generally, salad dressing is made of egg yolk.
4 homemade salad dressing can be put in the refrigerator if it is not used up at one time.
Homemade vegetarian salad dressing
Formula and manufacturing method
1, raw materials:
30 grams of milk powder,
100g milk (or milk with three lanterns),
50 grams of sugar,
A little pepper,
Vegetable oil layer100-150g
60g of fresh lemon juice (or white vinegar).
2. Practice:
(1) First, add milk powder, milk, sugar and pepper into the blender and mix well.
(2) Then slowly add vegetable oil while stirring. The amount of oil depends on the consistency, and the more oil, the thicker it is.
(3) Finally, add lemon juice and stir evenly.
Note: It is best to juice yourself with fresh lemon. (1) and (2) must use a blender, which can't be beaten well by hand.