Do you have to use salad oil to make salad dressing?

Not necessarily using salad oil is actually not so troublesome, there are ready-made salad dressings sold in the supermarket, Kewpie salad dressing is very good, use as much as you want, use up the seal, and you can use it next time.

Coloring with dark soy sauce.

Light soy sauce and dark soy sauce are both soy sauces, but their uses are not quite the same. Light soy sauce actually refers to the soy sauce brewed directly, its color is reddish-brown, relatively pure, light color, fresh taste, often used to fry vegetables to improve freshness. Dark soy sauce is actually caramel on top of light soy sauce to make it darker and thicker.

It is often used to color meat. From this, we can see that the function of light soy sauce is to improve the freshness of vegetables; And the role of dark soy sauce is to color the meat.

Soy sauce classification. 1. Light soy sauce: The word "pumping" in light soy sauce means extraction, which is made of soybeans, black beans and flour as the main raw materials, and is dried and fermented by natural dew.

The light soy sauce is reddish-brown, salty and fresh in taste, rich in soy sauce, and is mostly used for seasoning because of its light color, which is the best partner for home-cooked stir-fried dishes or cold dishes.

2. Dark soy sauce: dark soy sauce is a "sublimated version" of light soy sauce, which is made of caramel on the basis of light soy sauce and a special process, which is tan and darker in color, which can add color to meat food and is an ideal helper for coloring and flavoring various fragrant dishes.

3. Ordinary soy sauce: Ordinary soy sauce is similar to the brewing process of light soy sauce, and it is a common type of soy sauce in most parts of the north. Because the taste of northerners is heavier, ordinary soy sauce is heavier in color, saltier in taste, and more fragrant than light soy sauce, but it is slightly inferior to dark soy sauce, so ordinary soy sauce is a comprehensive soy sauce between dark soy sauce and light soy sauce.

It is suitable for roasting, stewing and stir-frying various northern dishes.

Salad dressing is a versatile dressing, and homemade egg yolk salad dressing requires the use of salad oil, which is made through a corresponding process. If you don't like to use salad oil, you can also put some olive oil or peanut oil appropriately. <>

Salad dressing is very important for many people, because adding some salad dressing appropriately will taste particularly good, but when making egg yolk salad dressing, it is necessary to have a certain method, not only to prepare the corresponding ingredients, but also to make it according to the corresponding process. Beat the egg yolk into a bowl, add a little salt, beat the egg yolk with chopsticks, be sure to beat it into a thick shape, and then add an appropriate amount of olive oil, at this time you must not add too much, otherwise it will affect the overall taste, a few drops will do. Continue stirring, and when the yolk is thickened, add a little lemon juice so that it becomes a little thinner.

Add the olive oil for the second time, also a few drops, then beat in one direction to make the sauce in the bowl thicker, add the lemon juice again, and repeat the process until a fresh lemon and 200 grams of olive oil are used. The last step is to add all the olive oil and lemon juice, and then continue to stir to thicken the overall consistency. This way it can be packed in a bag and can be squeezed out well when used, although the process is very complicated, but the egg yolk salad dressing made by yourself is very delicious and very healthy.

However, it is recommended that female friends do not do this alone, because it will be really tired, and I feel that my arms are particularly sore, so you can ask a male friend to help stir, and with the cooperation of two people, you can quickly complete the egg yolk salad dressing. If you don't like olive oil, you can also put peanut oil, and it's the same thing, depending on your favorite taste.

The salad dressing needs to be made with the right amount of salad oil, which will make the salad dressing smoother and more fragrant.

Need. This salad oil is often used in the production of this salad, so it is an indispensable ingredient.

I think it's needed. But don't add too much, otherwise it won't be fresh. You may even panic.

The main raw materials for salad oil are soybeans and peanuts.

Salad oil refers to a variety of high-grade edible vegetable oil refined by degumming, decolorization, deodorization and other processing procedures. It is mainly used as raw oil for cold salad or sauce and seasoning. The main salad oils on the market are soybean salad oil, rapeseed salad oil, rice bran salad oil, cottonseed salad oil, sunflower salad oil and peanut salad oil.

The spine fluid of the packaging container of salad oil should be dedicated, clean, dry and sealed, in line with food hygiene and safety requirements, and should not be mixed with other cherry teaser oils, non-edible oils and mineral oils.

Precautions for the use of salad oilFats and fats have a certain expiration date, so don't eat oils that have been left for too long. It can be used directly in cold salads, but it is best to heat it up before using it. Repeated use of oil after heating at high temperatures should be avoided.

Eating too much salad oil will still have a certain impact on the cardiovascular and cerebrovascular vessels, and it is easy to gain weight.

Coloring with dark soy sauce. Light soy sauce and dark soy sauce are both soy sauces, but their uses are not quite the same. Light soy sauce refers to the soy sauce brewed directly, its color is reddish-brown, relatively pure, light color, fresh taste, often used to improve freshness.

Dark soy sauce is a dark soy sauce made by adding caramel to the light soy sauce and making it through a special process, which is suitable for adding color to meat. Dark soy sauce is an indispensable condiment in cooking, and adding dark soy sauce to dishes can improve the taste and add color.

Common sense of old soy sauce purchase:1. Raw materials: high-quality soy sauce strictly selects high-quality defatted soybeans and high-quality wheat as raw materials for making products, and strictly controls pesticide residues and preservative residues in raw materials.

2. Type: In the prominent position of the bottle label, the manufacturer will indicate the type of soy sauce, according to different preparation methods, soy sauce can be divided into three categories: brewed soy sauce, prepared soy sauce and chemical soy sauce, among which the brewed soy sauce made by natural fermentation of microorganisms tastes the best.

It is not possible to use cooking oil for stir-frying in salad dressing, and general cooking oil cannot be eaten raw.

The main reason for using salad oil is that its taste is less obvious and it is cheaper.

It's okay to use olive oil or canola oil, but the taste is not everyone's favorite.

Other oils will also work.

1. Prepare the main ingredients, 200 grams of olive oil, 1 fresh lemon, 1 egg (egg only yolk).

2. Beat the egg yolk into a bowl and add a little salt.

3. Sprinkle the egg yolk with chopsticks until the egg yolk becomes lighter in color and slightly thicker, and add a small amount of olive oil (a small amount must be enough, a few drops are good).

4. Add the egg yolks of the olive oil and whisk in one direction.

5. Keep whipping, and you will find that with the addition of a small amount of olive oil, the egg yolk does not become thinner, but thicker and thicker.

6. When the egg yolk thickens, add a little lemon juice so that the sauce in the bowl will become thinner.

7. Add lemon juice and beat evenly, the sauce in the bowl becomes thin, at this time, add a little olive oil.

8. After adding the olive oil, whip it in one direction to thicken the sauce in the bowl again. Add the lemon juice at this point.

9. Add the olive oil again and whip until thickened, add the lemon juice again and whip, repeating the process until both the olive oil and lemon juice have been added.

10. Finally, add all the olive oil and lemon juice and whip until the salad dressing is thick and smooth.

No, general cooking oil cannot be eaten raw.

Yes, the other oils smell too strong.