Homemade salad dressing

Lead: Parents who often make bread know that salad dressing has a wide range of uses. Hamburgers, potato salad buns and fluffy bread all need salad dressing. Let's take a look at the practice!

condiments

Egg yolk 1 corn oil 225g powdered sugar 25g white vinegar 25g.

condiments

0.5g of salt

step

1. Add powdered sugar to an egg yolk and mix well.

2. Beat the egg yolk, the color is white.

3. Try to use light and tasteless oil instead of heavy peanut oil. Corn oil can also be replaced by olive oil.

4. Add the oil bit by bit with a small spoon, add a little bit, and stir well with an egg beater to fully blend the oil and egg yolk.

5. Add the oil bit by bit and stir until the egg yolk liquid is a bit sticky and difficult to stir.

6. Add some white vinegar and stir, and the color of the egg yolk liquid begins to turn white and thin. Continue to add oil, a little at a time, and mix well.

7. Repeat the above process, add oil and stir, add some white vinegar, and then add oil and stir.

8. At first, manual eggbeaters were rarely used, but if there were more, it would be easier to switch to electric egg beater.

9. Until all the oil is added, it is not necessary to add all the white vinegar. Look at the concentration of personal preference and add it as appropriate. There was no salt in Junzhi's prescription, so I added some salt.

10. Find a bottle of salad dressing, scald it with hot water for disinfection, and then store it in the bottle.

1 1. The color and taste of homemade food are different from those sold outside, but there are no additives or anything. My husband likes it very much and says he will eat this salad dressing in the future. I will use this salad dressing in my next post, so I'm relieved.