Chinese Food
Salad dressing
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Cooking ingredients
Cooking Steps
Step1:Wash the onion and cut into strips. Put the salad oil in the pan and heat it. Fry the onion in the pa
Step2:Turn off the fire when the onion is burnt yellow and fragrant. Filter the oil and put it on the stand for cooling. (note - the onion crispy fried by the onion must not be thrown away. It's a first-class fragrance used for fried rice or noodles.)
Step3:Remove the shell of the egg, separate the yolk and put it into a big bowl. Pour the sugar into the big bowl and beat it with an egg beater until the sugar dissolves
Step4:Take 1 small bowls. Add 34 scoops of pure water. Lemon cut into lemon juice into a bowl to modulate lemonade. The ratio of water to lemon juice is about 20-1
Step5:Drop the refined oil into a large bowl in small amount in several times. Stir in the same direction while adding. When the sauce thickens and the surface turns blue, add a little lemonade and mix well. Then continue to add the refined oil
Step6:Add oil and water and then add oil. Repeat the operation until the refining oil is added to the desired consistency. Try adding salt to taste as appropriate. Finally, squeeze in a few drops of lemon juice and mix evenly.
Cooking tips:Salad dressing is actually the emulsion of oil and water. In general, oil and water are difficult to emulsify. However, if a third substance (such as phospholipid) is added, it can form a stable emulsion. This third substance is called emulsifier. The yolk in the egg is emulsified fat. It contains high lecithin. Therefore, we can easily emulsify the salad oil in the yolk by stirring. When the emulsification reaches saturation, add a little acid water and continue to add oil and stir. Add a few drops of lemon juice after the salad dressing is prepared to enhance the stability. There are skills in making delicious dishes.
