Homemade Salad Dressing (fruit Salad)
1.
Prepare all the materials and weigh the soybean oil;
2.
Beat the eggs into the basin, add white sugar, salt and monosodium glutamate;
3.
Stir with a whisk until the sugar is fully melted into a light milky white egg sugar liquid;
4.
Pour the oil slowly into the egg syrup liquid. While pouring the oil, the whisk must keep stirring rapidly;
5.
When pouring the oil, pay attention to the state of the salad dressing. If it is too thin, stop pouring the oil and wait for it to become a paste after fully stirring it before continuing to pour the oil;
6.
Pour the oil, stir well, then add the three-flowered milk and white vinegar to the salad dressing and stir well, and it's ready;
7.
The mixed salad dressing is very thick;
8.
Pour an appropriate amount of the prepared salad dressing into the chopped fruit and mix well; prepare the fruit at will!
9.
It can also be squeezed on top of fermented bread for decoration. The color of the baked bread is both good-looking and delicious!
10.
It can also be squeezed on the cake to assist the cracking of the cake during baking;
11.
Look...Is it blooming as beautiful as a flower!
12.
It can also be used to mix fillings to make fillings more refreshing!
Tips:
1. The eggs and sugar must be fully stirred and melted before pour into the cooking oil, so that the salad dressing will be smooth;
2. The edible oil should be poured in slowly to avoid pouring too fast and oil separation;
3. Soybean oil can be replaced by corn oil, but not peanut oil, olive oil and other heavy-tasting oils, otherwise the salad dressing made will taste strange, and you can also have special preferences;
4. The salad dressing can be stored at room temperature, and cannot be stored in the refrigerator to avoid oil separation;
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