After the summer, 4 delicious salad dressings help you lose 10 pounds a month, eating grass can be healthy and delicious [Ingredients] [Tools] [Process Overview] [Methods] [Key Points and Tips]

Original: Ran / Food Supplement And Food Love

The weather is hot again, and it looks like you are going to wear a short-sleeved skirt, is the meat hoarded this winter still there? I believe that many people's annual weight loss contest has been opened, remember the slimming recipes I released last year, such as "food love" 4 delicious sauces, 3 cooking methods, unlock 12 excellent chicken breast diet meals, I think the slimming meal is actually not difficult to eat, it is important that you have to master the combination of ingredients and sauce blending, today I will share with you 4 hot salad dressings, while reducing calories, we are equipped with seafood, beef, eggs, nuts and various vegetables, so that you eat healthy, eat happy, Pro test delicious, tong soo no deception! After the introduction of the recipe of each salad dressing, I will also share with you an ingredient that is very compatible with this salad juice, which you can refer to.

< h1 class="pgc-h-center-line" > [Ingredients]</h1>

Oleoste: 2 teaspoons fruit vinegar, 5 teaspoons olive oil, 1/2 tablespoon salt, a pinch of black pepper. Korean Salad Dressing: 1 teaspoon of Korean hot sauce, 1 teaspoon of light soy sauce, 1 teaspoon of honey, 1 teaspoon of white vinegar (or lemon juice), 2 teaspoons of sesame oil. Mayonnaise: 2 raw egg yolks, 200g of oil, 1 teaspoon of white vinegar, 1/2 tablespoon of salt, 1 spoonful of yellow mustard sauce. Roasted sesame salad dressing: 2 teaspoons of cooked sesame seeds (or 1/2 teaspoons of sesame paste), 3 teaspoons of mayonnaise, 2 teaspoons of apple cider vinegar, a pinch of salt, and 1 teaspoon of soy sauce.

<h1 class="pgc-h-center-line" > [tools].</h1>

eggbeater.

<h1 class="pgc-h-center-line" > [process overview].</h1>

Oleoste: 2 teaspoons fruit vinegar, 5 teaspoons olive oil, 1/2 tablespoon salt, a pinch of black pepper. Mix the ingredients well, wash the leaves, add the vinaigrette and mix well.

Korean Salad Dressing: 1 teaspoon of Korean hot sauce, 1 teaspoon of light soy sauce, 1 teaspoon of honey, 1 teaspoon of white vinegar (or lemon juice), 2 teaspoons of sesame oil. Cut the tofu into chunks and fry until golden brown, fry the beef ribs, spread the vegetables on the bottom, add the tofu chunks and beef, add the Korean salad dressing and mix well.

Mayonnaise: Eat 2 raw egg yolks, add 1 teaspoon of white vinegar, 1/2 tablespoons of salt, 1 tablespoon of yellow mustard sauce, add 1 spoonful of oil and stir well. Stir while adding oil until all the oil is added and the mayonnaise is semi-solid.

Roasted sesame salad dressing: 2 teaspoons of cooked sesame seeds (or 1/2 teaspoons of sesame paste), 3 teaspoons of mayonnaise, 2 teaspoons of apple cider vinegar, a pinch of salt, and 1 teaspoon of soy sauce. Cut the avocado into chunks, boil an egg or just white, add some nuts, sprinkle with roasted sesame salad dressing and mix well.

<h1 class="pgc-h-center-line" > [practice].</h1>

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First of all, let's make a vinaigrette, this salad juice I think is very suitable for vegan salads, just like eating a large mix, first put the fruit vinegar, olive oil, salt, black pepper into the bowl.

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Stir with an egg pump to mix the water and oil evenly and the whole salad juice blends well.

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Next, let's prepare the main course part of the salad, pour water into the pot, put a little salt and oil, bring the water to a boil, and then put the hollandaise beans in and blanch them for half a minute.

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Mixing the hollandaise beans with other vegetables, I usually choose lettuce and purple cabbage, add the oil and vinegar sauce and stir well. The vinaigrette has a pure taste, so it goes well with a variety of refreshing vegetables.

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Next, I will share the Korean salad dressing with you, adding Korean hot sauce, soy sauce, honey, white vinegar (or lemon juice), sesame oil to the bowl and stirring well.

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Next up is a combination that goes well with this salad dressing – cut the old tofu into pieces, pour a little olive oil into the pan, and fry the surface of the tofu until golden.

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Instead of pouring oil, cut the beef ribs into suitable sizes and stir-fry in a pan until discolored and cooked thoroughly.

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Both tofu and beef are rich in protein and low in fat, so they have a strong flavor in their own right, so I only use lettuce for the vegetable part.

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Just sprinkle in the Korean salad dressing, a slightly sweet and spicy salad dressing that's perfect for beef and chicken.

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Next, let's make a basic sauce - mayonnaise, also known as minami sauce, hollandaise sauce. Place two raw egg yolks in a bowl, and if you're giving them to your child, cook the eggs and put the cooked yolks in.

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Add salt, white vinegar and yellow mustard and beat well.

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You can choose any cooking oil, but it is best to have a lighter taste, such as corn oil. Add a little oil first and beat well with egg whipping. Then it is to add oil while whipping, and the oil should be added little by little, slowly.

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Slowly, the sauce thickened, and we continued to stir while adding oil until all the oil was done.

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The final mayonnaise is semi-solid, a base sauce that is very useful either directly tossed with salads or added as a base sauce to other salad dressings. Mayonnaise can also be used to spread bread and bake.

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Finally, my favorite salad dressing – the method of roasting tahini, sauté the cooked sesame seeds in a pot over low heat, add them to a blender and crush them (or replace them with sesame paste, the taste is not much different), add mayonnaise, apple cider vinegar, and soy sauce.

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Stir well and taste it, because the mayonnaise itself is salty and the soy sauce is salty, so here you put salt as appropriate.

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Roasted sesame salad dressing is quite versatile, and I think it is delicious to mix all kinds of vegetables directly.

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But better for roasting sesame salad dressings are nuts and avocados, which are the kinds of oils that inspire the flavor of this salad dressing. Place the lettuce, cherry radish, avocado, omelette whites and almonds in a large bowl.

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Sprinkled with roasted sesame salad dressing, the nutty aroma stimulates your taste buds and makes you feel good when eating this salad.

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It's a dinner: vegetable salad, steamed ponchos (half of the dish wants to get up and take a picture...). ), crescent cake, fried apricot abalone mushrooms in green sauce, honey plum wine.

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Here's another dinner: vegetable salad, radish shredded cake, prune meat pot helmet, toon hot sauce, tamales, fish head soup, strawberries, apricot juice.

<h1 class="pgc-h-center-line" > [highlights and tips].</h1>

The trick to salad dressings is to be sure to mix well with oil and water.

The preservation of salad dressings requires finding a clean container without water and oil and refrigerating it.

Different salad dressings/sauces will have more suitable vegetables and meats, so you can play freely.