3分鐘手打蛋黃醬，學會後再也不用去商店購買❗️【阿栗食譜145】 скачать в хорошем качестве

3分鐘手打蛋黃醬，學會後再也不用去商店購買❗️【阿栗食譜145】

#美乃滋醬#沙拉醬#mayonnaise#蛋黃醬 食谱/recipe（Scroll below for English recipes ↓↓↓） 食譜： 蛋黃*1 （常溫） 糖 10～15克（可选） 鹽1克 檸檬汁5克 （常溫） 黃芥末醬 5克 食用油100克 Tips： *所有材料需要常溫，雞蛋如果冷藏取出來可以用溫水泡10分鐘回溫後再用） *請選用味道清淡的食用油 *蛋黃加入鹽、糖、檸檬汁、黃芥末醬後，攪拌到糖鹽融化即可。 *油一定緩緩加入，避免油水分離，這一點很重要。 開始時候建議一次加入3～5克左右，攪拌到完全看不到油，再加入下一次，後面可以慢慢淋入。 注意觀察看到蛋黃醬裏沒有油花再加入油。 *全程參考手動攪拌時間參考，大約3～5分鐘。 *雞蛋可以選用無菌蛋，製作完成後密封冷藏保存，可以保存1～2天。 mayonnaise recipe recipe: Egg yolk*1 (room temperature) 10-15g sugar (optional) 1g salt 5g lemon juice (room temperature) 5g yellow mustard 100g cooking oil Tips: *All materials need to be at room temperature. If the eggs are refrigerated, they can be soaked in warm water for 10 minutes before returning to temperature.) *Please choose edible oil with light taste Add salt, sugar, lemon juice, and yellow mustard to the egg yolk, and stir until the sugar and salt melt. *Oil must be added slowly to avoid oil-water separation, which is very important. At the beginning, it is recommended to add about 3 to 5 grams at a time, stir until no oil can be seen at all, and then add the next time, and then pour it in slowly Pay attention to observe that there is no oil in the mayonnaise before adding oil. *Refer to the manual stirring time for the whole process, about 3 to 5 minutes. *Eggs can be sterile eggs, sealed and refrigerated after made, and can be stored for 1 to 2 days.