What's the taste of mayonnaise?
Mayonnaise is yellowish in color, soft and moderate, sticky and tough, fragrant and refreshing, with endless aftertaste. Phospholipids in egg yolk have a strong emulsifying effect, so they can form a stable emulsion. Oil is dispersed in vinegar in the form of fine particles of 2-4 microns. When eating, the water phase part comes into contact with the tongue first, so it gives a smooth and refreshing sour feeling first, and then the oil phase part can be detected.
With mayonnaise as the basic raw material, sauces for fried fish, steak and cold dishes such as shrimp, eggs and oysters can be prepared. Add tomato juice, green pepper, pickled cucumber, onion, etc. You can make a sauce for fresh vegetable salad or macaroni salad.
Where is the mayonnaise delicious?
Mayonnaise was invented by the French. In the United States, Western Europe and Japan, mayonnaise is as common as China's noodle sauce and bean paste. Mayonnaise originated in Europe. Medieval European gourmet masters separated egg white from egg yolk, and then gradually added olive oil, refined salt and lemon juice to become a cream sauce, which was used to make and decorate various salads. This is mayonnaise. /kloc-At the end of 0/9, many European cuisines were introduced to China, and mayonnaise followed, but it was translated into "Wanni Juice" or "Wanna Juice" in Guangdong, Hong Kong and Macao, into "salad oil sauce" in Jiangsu and Zhejiang, into "MANET sauce" in Northeast China and into "MANET sauce" in North China.
Types of mayonnaise
There are many kinds of mayonnaise, which is one of the basic materials for making western dishes and cakes. There are more and more varieties of mayonnaise, and various semi-solid sauces, salad sauces, emulsified sauces and separated liquid sauces are derived.
Patients with hypertension, coronary heart disease, diabetes, hyperlipidemia and other diseases should not eat.
Edible taboo
Mayonnaise sauce contains extremely high calories, and eating too much will be harmful to your health. 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.