Homemade salad dressing used to be common in soft bread. You said it yourself. 1~ Will it be complicated for 2 yuan to be used in bread? Salad dressing is actually an emulsion of oil and water. Generally speaking, oil and water are difficult to emulsify, but if the third substance (such as phospholipids, etc. ), can form a stable emulsion, called emulsifier. The yolk of an egg is emulsified fat and contains high lecithin, so it is easy for us to emulsify the salad oil in the yolk by stirring. When emulsification reaches saturation, add a little acidic water and continue stirring. After the salad dressing is ready, add a few drops of lemon juice to enhance stability.