Homemade salad sauce
By VicentaLakin
The salad sauce is a food that many lovers are looking forward to, because the heat is too high, and it is easy to see from the composition of the salad sauce that it is mainly from oil and sugar that we make, and that we can use it for our own needs, that we can reduce the use of oil and sugar if we are afraid of obesity, and that there is no fear that the formula I share today will cause bad taste because of the reduction in usage. The formula that I have shared has been validated by small partners in the group, and it really tastes very good, much better than buying it。
Recipe Recommendations
- whole egg liquid 18g
- fine sugar 12g
- corn starch 7.5G
- white vinegar 9g
- salt
- corn oil 85g
- qingshui 60g
Steps for Homemade salad sauce
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1. The salad sauce must be prepared well and well prepared, and the whole operation can be completed in no more than 10 minutes, and the corn oil will be weighed and put into a small bowl, egg fluid, fine sugar and salt in a small basin at the bottom。
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...to mix corn starch, water and white vinegar into small pots。
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3. High-speed ejection of egg fluids into colour-white, with small bubbles, appears to be an expansionary state. Because of the small volume of egg fluid, in order to facilitate the delivery, a more compact container at the bottom is chosen, or a small basin is tilted, the egg fluid is pooled and then passed, easier to operate, and if the condition is not well known, a two-minute high-speed break is sufficient。
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4. A small number of times of corn oil is added to the distributed egg fluid, and each time it's hurried with an electric puncher until it's integrated into the emulsion and next time, the small spoons used in the home, each with about half a spoon, don't add more, don't rush, or else it will fail! The emulsions in the basin will continue to be dense, and if the state is found to have become thin from thickness, it is because the amount of refuelling is excessive, or because it is too fast, so it must be patient, a small number of times, slowly added, and then finally hit to the desired emulsions。
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5. When milking is ready, we treat small pots of starch water, heat them with small and medium fire, and mix them with razors to the point where the liquid becomes thicker and thicker, eventually presenting a semi-transparent form of cool powder, in a state as charted, leaving the fire and quickly pouring into the emulsion that has been put out。
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6. When you fall in, you have a low-speed mix with an electric omelet, and if you have a splatter on the pelvis wall, you scrape it down with a razor and even it evenly, and you can do it here. You can see that the food in the pelvis is fast white and you can see the colour of the salad sauce, and our base salad sauce is finished, and the temperature here is greater than 75, which is consistent with the paellacicide。
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7. Fashioned salad sauce is stored in a cold seal, which is better tasted, and can be stored for one week, sugar, salt, and white vinegar, etc., can increase or decrease according to personal taste。
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The formula gives the amount of material that can be used to produce approximately 140 grams of salad sauce. If you want to do more to increase the volume of corn oil to about 130 grams, the amount of other materials remains the same. If you feel that oil is still too high, you can reduce the volume of corn oil. This base salad is very flexible and tastes very good and it works well。