Delicious homemade salad dressing (not raw eggs)

I suddenly wanted to make my own salad dressing, but I found that the salad dressing was originally made of raw eggs, and after a few clicks, I finally found a way to make eggs without having to be raw. The eggs in the recipe are cooked at high temperatures, so they are not afraid of bacteria, and this homemade salad dressing, the added oil is not much compared to the salad dressing directly beaten from raw eggs, it can be described as low oil and low fat, no additives, very healthy, and moderate sweet and sour, refreshing taste.

Ingredients

Wholeeggwash 1 egg

Salt 4 g

Cornstarch 20 g

Rocksugarorcastersugar 35 g

Water 140+20 g

Lemonjuice 8

Whitevinegar 7

Cornoil 85 g

Cooking Instructions

Heat rock sugar and salt in water until the rock sugar melts, or add caster sugar. Add 20g of cornstarch and white vinegar and lemon juice and stir well with a manual whisk (or silicone spatula).
Just boil the rock sugar brine and remove from the heat, pour a part of the freshly boiled rock sugar brine into the corn starch solution, and continue to stir. Pour the stirred cornstarch solution back into the remaining rock sugar brine.
Put the stirred cornstarch solution into the pot and stir over low heat until the cornstarch is completely cooked. (Corn starch is completely cooked when it is paste)
When a thick paste is cooked, remove from heat (be sure to remove from heat) and add the egg mixture while hot. Stir quickly with a manual whisk (or silicone spatula) to combine. In this way, there will be no raw eggs in the salad dressing that boils the eggs while they are hot.
Pour the adjusted egg batter into a clean basin, pour the oil into the adjusted egg batter in stages, and stir evenly with an electric egg beater at low speed to make the oil fully absorbed by the egg batter.
Wait until all the oil is absorbed.
What happens if the electric whisk is beaten into a tofu shape (above)? Whether it can be remedied, yes, just continue to add water a little (the water at this time needs to be boiled) and continue to beat with a whisk at low speed until it fuses and forms a semi-flowing form of an upside-down flag.
This is the final state in which the tofu-like shape is beaten with water, and the semi-flowing upside-down flag is in a state. The salad dressing in this state is very delicate and smooth.