1, salad dressing is different from other fatty foods. Eating salad dressing with fruit or some vegetables and meat can also lower cholesterol, promote blood circulation and prevent cardiovascular and cerebrovascular diseases.

2, eating salad dressing can strengthen the stomach and digestion, improve the function of the digestive system, is very helpful for gastritis and duodenal ulcer, and can also prevent gallstones.

3. The nutrients in salad dressing are better, and the antioxidant substances such as vitamin E can protect and regulate the skin surface, which is very helpful for preventing skin damage and anti-aging, so eating salad dressing often can also play a cosmetic role.

4. Olive oil in salad dressing can stimulate bone growth and enhance the absorption of minerals and calcium by bones, so it is beneficial to bone growth and development and can prevent osteoporosis.

Disadvantages:

1, it will be bad for teeth! I suggest you brush your teeth after dinner! So as not to cause harm to teeth.

2. Its ingredients are egg yolk and oil, and the cholesterol of egg yolk is high. It contains extremely high heat. If you eat too much, it will be harmful to your health. Eating too much calories and fat will undoubtedly lead to obesity, high cholesterol, diabetes and heart disease.

Extended information: the practice of salad dressing

Ingredients: egg yolk 1, vegetable oil 225g, white vinegar 25g, powdered sugar 25g.

Exercise:

1. Beat the egg yolk into a bowl, add the powdered sugar, and beat with an egg beater until the egg yolk expands in volume and becomes lighter and thicker. 2. At this time, add a little oil, beat with an egg beater, and let the oil and egg yolk completely blend, and continue to add a small amount of oil.

At the beginning, you'd better have enough patience. Never add too much oil at a time, and stir it with an eggbeater while adding it. You will find that with the addition of oil bit by bit, the yolk will become thicker and thicker, not thinner.

4. Continue to add a small amount of oil and stir. Please pay attention to the picture. At this time, the yolk paste is getting thicker and thicker.

At this time, because the sauce is too thick to stir well, we add about 1 teaspoon of white vinegar (not too much) and stir well. After adding vinegar, the sauce in the bowl will become thinner.

6. With the continuous addition of oil, the sauce becomes thicker and thicker again.

7. When the sauce thickens, add a little white vinegar. Repeat this process until all the oil and vinegar are added, and the salad dressing is finished.

Cooking tips

1, vegetable oil for salad dressing, or we can choose light and tasteless corn oil, sunflower oil and so on. Or we can choose healthy olive oil. Don't choose heavy oil such as peanut oil and camellia oil, which will make the salad dressing taste impure (olive oil also has a special taste, so please use olive oil carefully if it is unacceptable).

2. Add a small amount of oil many times, and the oil and egg yolk can be completely emulsified. Especially at the beginning, don't add too much oil at a time. 3. Using the juice squeezed from fresh lemon instead of white vinegar can make the salad dressing full of the fresh fragrance of lemon.

4. When adding white vinegar for the last time, first observe the thickness of the sauce. There is no need to add all the white vinegar. You can adjust the consistency and acidity of the final sauce according to your own preferences.