Kewpie pan-baked tahini salad dressing (heated sterile version)

Cooking Instructions

1. Make mayonnaise first. Beat an egg into a large bowl, add sugar, a small amount of starch, a little lemon juice, oil (corn oil, olive oil and other tasteless oils, do not use peanut oil, rapeseed oil). Beat the whisk at low speed, squeeze a little lemon juice when it is evenly beaten, boil hot water in the pot, put the bowl in it, beat at high speed while heating the water, stop halfway and stir with a spoon to prevent the sauce at the bottom from being cooked and sticking to the bowl. After heating for a few minutes, take it out, beat it at high speed until the viscous mayonnaise is ready.

   

2. Next, adjust the tahini. Pound or chop the cooked sesame seeds, put them in a small bowl, add three spoonfuls of sesame paste, add boiling water and mix evenly, the consistency is about the same as the Kewpie salad dressing you bought. Add seasoning: soy sauce, salt, chicken essence, white vinegar, sugar, stir well. Try the taste for yourself, the sweetness and acidity are about the same as Kewpie salad dressing.

   

3. Pour the adjusted sesame sauce into the mayonnaise, stir well, at this time the mayonnaise can not melt into the sesame sauce, continue to put the large bowl into the pot to heat it at a low speed, while heating it with a whisk at low speed, you can add seasoning according to your taste. The empty bottle of Kewpie salad dressing is also put into the pot and heated to sterilize, and after a few minutes of heating, the bowl and empty bottle are taken out.

4. The salad dressing is ready, prepare a crisper bag, pour the salad dressing into it, pinch the bag, cut a corner with scissors, leak the salad dressing into the empty bottle like a funnel, and put it in the refrigerator. It's delicious to mix with salads~