1. Raw material preparation. Egg yolk, sugar, white vinegar, corn oil
2. Add soft sugar to the egg yolk all at once
3. Stir thoroughly with a whisk, the color is white and emulsified, and the volume is increased.
4. Add a small amount of corn oil and beat well
5. Add some corn oil and beat well
6. Add corn oil in small amounts at a time, beating thoroughly each time, and after adding about one-third of the amount of oil, the egg yolk becomes like this, which is getting drier and a bit too much to stir
7. At this time, add a small amount of white vinegar
8. Beat well again, as the white vinegar is added, the custard will dilute
9. Then add corn oil and beat well;
10. In this way, add the oil and white vinegar in turn and mix thoroughly each time. After adding the oil and mix thoroughly, it is ready. If there is leftover white vinegar, you don't need to add it.
Tips:Corn oil can be replaced with other colorless and odorless vegetable oils;
White vinegar can be replaced with the same amount of lemon juice, and the finished product has a lemony fragrance;
In the last step, the amount of white vinegar may not be exhausted, adjust the amount according to your favorite sweet and sour taste;
If the sugar and egg yolk are not emulsified in the first step, then it has failed. You can take another egg yolk and sugar to emulsify and add the failed semi-finished product to continue processing.
