Chinese Food
Homemade sweet salad sauce (whole egg machine)
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At first glance, this salad dressing looks like a recipe - a lot of oil. In fact, salad dressing is mainly composed of raw eggs, vegetable oil (in Europe, olive oil is often used. In Asia, salad oil or corn oil is generally used), lemon juice or white vinegar. In addition, sugar, condensed milk, spices and other ingredients are added to make a variety of flavors. As a seasoning originated in the Mediterranean, it has a long history. After the oil and eggs are fully stirred and emulsified, it becomes a delicious salad dressing. The vinegar or lemon juice in it mainly plays an antibacterial role, so the salad dressing can be preserved for a long time without preservatives. I shared a homemade salad dressing before. It's made of egg yolk. Because it's very sticky at the beginning, and the volume is very small. The slowest speed of electric eggbeater is too fast. It can't work. So it can only be made manually. But the advantage is that it can be achieved for families without electric eggbeater. It's just a little tired. Today, I'd like to share another salad dressing made from whole eggs
Cooking ingredients
Cooking Steps
Step1:Add sugar to the egg. Turn on the egg beater at the lowest speed. Beat the sugar until it is completely melted. Add a tablespoon of corn oil. Still beat it slowly until it is fully absorbed. Add a small amount of corn oil several times. Beat it until it is fully absorbed each time. There is no oil-water separation. The speed of beater should be slow when adding oil. It can speed up further whisking after it is roughly even.
Step2:Add corn oil in small amount and many times until it has a certain viscosity. Add lemon juice in two or three times. I use concentrated lemon juice. It's more convenient to use.
Step3:Continue to add corn oil in several times, add condensed milk in several times, and keep stirring. After each addition, it must be stirred to complete emulsification and fusion. Oil-water separation is the failure.
Step4:As more and more oil is added, it will not be thinner but more and more viscous. After all the raw materials are added and stirred and emulsified, it will be milky yellow, translucent and solidified. You can put the decoration bag on the cup, scrape the salad dressing into the decoration bag, cut a small mouth at the front end, squeeze it into the extrusion seasoning bottle and refrigerate it. You can also directly put it into the decoration bag and seal it. When you use it, squeeze it out and clamp the outlet to refrigerate it, and use it up as soon as possible.
Step5:Well, it's crystal clear. Mix in vegetables and fruits. It's sweet and delicious. Salad dressing will turn white when it is mixed with water. For example, it is used to mix fruit salad. When it is mixed with the water of fruit, it will become milky white.
Cooking tips:1. Edible oil, lemon juice, condensed milk, etc. are all foods with strong corrosion resistance. They are well prepared and well preserved. It's OK to store them for half a year or even a year. But remember not to enter a drop of water during the whole production process. Even a drop will lead to mildew and deterioration during storage. 2. The color of homemade salad dressing will be darker, yellowish, translucent, sticky and solidified, and it will smell like cooking oil; the color of the salad dressing sold outside will look milky and thin, and it will smell like cream or flavor seasoning. They are different in appearance, color and texture. But if it's used to mix fruit and vegetable salad or hamburger, you will find that the homemade salad dressing is fresh and sweet from the nature. The salad dressing you buy is incomparable. Faq-1, can I eat this directly? Aren't they all raw? A - yes. Eggs and oil are raw. Salad dressing originated in the Mediterranean island of minoca
