The most basic salad juice is vinegar juice, and the most basic formula is olive oil, vinegar (red wine vinegar, white wine vinegar), black pepper, sugar, mustard sauce (yellow mustard made from mustard seeds, and some are called French mustard sauce). In addition to seasoning, mustard sauce also plays an important role in helping oil and vinegar to mix, because mustard contains surfactants, which can connect water with oil and make the seasoning look like emulsion.
But if you use the above method to make seasoning, and then pour it on the table smartly, you will find that the amount of sauce used to make cold salad according to your routine is probably not enough, and then you will think about making more sauce next time, resulting in more oil.
The solution is not without. My own solution is to reduce the use of spices while ensuring the taste. This is not necessarily the best, just for reference.
1, try not to just wear clothes, which can reduce the use of sauce. The advantage of seasoning alone is to reduce the contact time of salad with vinegar and salt, avoid discoloration of water and vegetables, and adjust it according to personal taste. Another reason is that salad is the first course in the west. If it is separated, it can be prepared in advance to ensure the speed of serving, but these factors do not have to be considered in daily practice.
2. You can add water to the seasoning. The amount of water depends on your acceptance. If there is too much water, it may bring several problems. Generally, the ratio of oil to water-based materials (such as vinegar) is 3: 1. If there is no mustard sauce, adding too much water will lead to oil-water separation, and it is better if there is mustard sauce. The second problem is that the salad is wet, and the sauce is not easily adsorbed on the salad, so it tastes indecent. Tip: Try to remove water from the surface of leaves after washing, which is also beneficial to the adsorption of sauce. It's a good idea to use dehydration baskets and kitchen paper.
3. Add gelatinized starch, which is a commonly used thickener. I use corn starch myself. Stir a small amount of starch with water, cover it, put it in the microwave oven for 30 seconds or 1 minute until it is paste, and then mix it with vinegar juice, so that the amount of vinegar juice can be doubled and it looks thicker, which is beneficial to adsorption on salad. The amount of starch should not be too much, or it will be like paste when it gets cold.
4. You can simply marinate the ingredients that are not easy to taste or a little big with a small amount of salt and oil or vinegar, and grab them with your hands to make the ingredients a little tasteless. If a small amount of water is pickled, it can also be added to the sauce. Finally, mix with other ingredients and pour in a small amount of vinegar juice.
I hope the methods introduced above can help you!