Generally, the main raw materials of bottled salad dressing we buy are vegetable oil, egg yolk and brewing vinegar, plus seasonings and spices. Among them, olive oil is mostly used as vegetable oil in Europe, while soybean salad oil is widely used in Asia. After the oil and egg yolk are fully stirred, emulsification occurs and it becomes a delicious salad dressing. A small amount of vinegar mainly plays an antibacterial role, so salad dressing generally contains no preservatives and can be regarded as a "green food".
Healthy salad dressing practice:
1. Egg yolk, add sugar and break up.
2. Pour salad oil, white vinegar, chicken essence and corn starch into the egg yolk liquid.
3. Stir evenly with a spoon (or stir in a pot).
4. Pour into the pot and cook with slow fire, stirring while cooking, so as not to paste the bottom.
5. finally cook until it becomes paste.
6. If there is caking during cooking, you can filter it with a sieve.
Tips:
1. Egg yolk and all materials are cooked at high temperature, which is safer than using raw egg yolk.
2. little oil is used. To make salad dressing normally, you must use a lot of oil to thicken the sauce, about 200-250 grams, and this kind only uses 25 grams.
3. The method is simple. You don't need an egg beater, just stir it evenly and put it in a pot to cook.