How to make salad dressing without enzymes

In the eyes of some people who do not know how to cook, cooking at home is a difficult and troublesome thing, but in fact there are many dishes that are very simple and can be easily mastered as long as you learn. It is not as difficult as imagined. The method of making enzyme-free salad dressing is particularly simple and anyone who is determined can learn it.

1. Prepare the ingredients, cut the vegetables into small pieces, and use sesame oil if you don’t have olive oil. It is a salad dressing with different flavors, which is also delicious.

2. I use Japanese soy sauce. If you don't have it, please use light-colored soy sauce. Dark soy sauce is not recommended. If you only have dark soy sauce, add a little bit to adjust the color. Use salt instead. Please adjust the amount of salt yourself. You can put less soy sauce or salt at the beginning, and add more later.

3. Cut the garlic into slices

4. Put all the ingredients into a food processor and press the button to blend them into a paste. After blending, taste it to see if you need to add more soy sauce or salt.

5. When it comes out, it is this color. Be careful not to eat it immediately, because the onion flavor of the sauce just made is too strong and will leave a bad taste in your mouth.

6. Put it in the bottle and keep it in the refrigerator for one day before eating it, the taste will be completely different. When using, shake it evenly before eating, and put it in the refrigerator and use it within a week as much as possible. So if you don’t eat salad often, don’t make it according to this amount, you can halve it

7. Give it a try

It is a blessing to have a healthy body. The preparation of enzyme-free salad dressing is simple and it is a favorite recipe of many people.