[How to make tomato sauce]_How to make_How to make

[How to make tomato sauce]_How to make_How to make

Tomato sauce is the tomato sauce we often say. We have eaten tomato sauce, sour and sweet, very delicious, especially when eating fried chicken and french fries, we like to eat with tomato sauce.

In fact, whether it is KFC or ketchup in the mall, a lot of additives have been removed. Such ketchup is unhealthy.

When we are free at home, we can also make ketchup at home. Next, we will take a look at the practice of tomato sauce.

In addition to lycopene, the ketchup in nutritional ingredients also contains B vitamins, dietary fiber, minerals, protein, and natural pectin. Compared with fresh tomatoes, the nutritional ingredients in ketchup are more easily absorbed by the body.

Production of tomato ketchup. Containers for tomato ketchup, wide-mouth bottles (various large-mouth bottles, beverage bottles, etc.), and bottle stoppers.

Wash the inside and outside of the bottle thoroughly (you can also add water to the sand and stir it back and forth in the bottle), then put it in a pot with water, and put the bottle in clean water (no cover))) Cook for 10 minutes, then take the bottle out of the water and put it on the pan to prepare the ketchup pure tomato ketchup (appropriate amount), wash it, steam it in a cage for a few minutes, remove it, remove the rough skin and pedicleAs well as the rotten parts, manually crush them and put them in a pot to boil.

After a few minutes, wait for the tomatoes to cool and stir with a spoon to bott them.

Luscious tomato sauce ingredients: 2000 grams of tomatoes, 400 grams of caster sugar, 150 ml of white vinegar, 50 grams of table salt, 15 grams of spiced powder, appropriate amounts of minced onion and minced garlic, a small amount of pepper.

Practices: 1. Choose mature tomatoes without rot, pests and diseases, wash them, then steam them in a steamer, remove and peel them, crush them, and then filter the seeds with clean gauze to leave the pulp.

2. Add allspice powder to white vinegar. After soaking for 2 hours, add white sugar and salt to completely dissolve it. After mixing well, pour it into tomato pulp.

3. Then mix onion, minced garlic, pepper and tomato meat sauce and put into the pot and cook with warm heat, stir while cooking, boil to a thick paste, fill the clean and dry glass while hotThe bottle is capped and sealed.

Store in a cool, dry place.

Western-style tomato sauce ingredients: 2000 grams of fresh tomatoes, olive oil, garlic, diced onion, bay leaf, rum, water, sugar, salt, pepper a small amount.

Method: 1. Wash the fresh tomatoes, put them in a casserole, cook them, peel them, remove the seeds, and break them in a blender.

2. Add olive oil to the pan to heat, add minced garlic, stir-fry the onions until the onion becomes soft, then add the crushed tomato thick paste.

3. After stir-fry, add bay leaf, rum, water, sugar, salt, and pepper to taste.

4. Cook over medium heat until the soup thickens, then remove the bay leaf to serve as tomato sauce.

Ingredients for homemade tomato sauce: 4 teaspoons (20g) of tomato sauce, 2 tablespoons (30g) of tomato sauce, 2 teaspoons (10g) of chili sauce, 1 teaspoon (5g) of caster sugar, 1 teaspoon (5g) of fennel seeds, 1 tablespoon of cooked sesame seeds(15g), 1 tablespoon (15g) of melon seeds, 2 teaspoons (10g) of cilantro, 1 teaspoon (5g) of chives, 2 teaspoons (10ml) of raw soy sauce, 2 tablespoons (30ml) of water, Just stir well.

Ingredients: Tomato Ingredients: Lemon, Rock Sugar 1.

Tomatoes are scalded with boiling water. Peel the tomatoes and cut into pieces.

2.

Cut the tomatoes into a blender and beat them into a mud. Pour the tomatoes into a small saucepan.

3.

Add the sugar to the tomato puree in the pot. After the pot is turned, turn to low heat and slowly simmer until it is slightly sticky. Stir constantly to avoid sticking to the pot.

4.

When it is boiled until it is sticky and in a “sauce” shape, squeeze in lemon juice and continue to boil for 2-3 minutes.

Sweet and sour tomato sauce ingredients: fresh tomatoes (about 700g), 100g rock sugar, 1 lemon (1, pot.

You can use stainless steel pots, rice cookers, casseroles, etc. Do not use iron pots.

2, shovel, preferably wood.

) Method: 1. Prepare a pot of hot water (about 60 degrees, do not need to boil), put the washed tomatoes in the pot, cover them, and simmer for 2 minutes-after 2 minutes, you can see the tomatoes peel automaticallyAlready.

2. Cut the peeled tomatoes into several large pieces-if there are immature, green seeds in the tomatoes, remove them to avoid affecting the taste.

3, use a blender to break the tomatoes-first cut the tomatoes into large pieces and then break, in order to avoid losing too much juice during the cutting process 4. pour the broken tomato juice into the pot, add rock sugar, and boilAfter turning to low heat.

-When it ‘s thick and thick, stir it with a shovel from time to time to avoid sticky pan 5. Boil until it is sticky and looks like a “sauce”. Squeeze in an appropriate amount of lemon juice and continue boiling for three or four minutescan.
When ketchup is bottled, first pour the water out of the bottle. Fill the tomatoes in the bottle with a funnel while it is still hot. Leave a little space on the top of the bottle, drip a little wine on top, and stopper the rubber cap.

The tomato sauce made by the above method can generally maintain the flavor for more than one year, and it is the same as fresh tomatoes, but it can’t be stored after opening.

Storage Ketchup Ketchup cans can be easily spoiled if left unopened.

If you can open a can of ketchup, steam it before you eat it, and the leftover ketchup can stay on top without deterioration.

There is another good way to prevent the deterioration of ketchup, that is, put a layer of cling film in the opening of canned ketchup, and put it in the refrigerator to store it for a long time.When eating, just scrape off the upper layer.

500 g of tomatoes and 1 lemon; seasoning: 50 g of rock sugar.

Method 1: Tomatoes are scalded with boiling water, and the scalded tomatoes are peeled and cut into pieces.

2: Cut the tomatoes into a blender and beat them into mud. Pour the tomatoes into a small saucepan.

3: Add the rock sugar to the tomato puree in the pot. After the pot is turned, turn to low heat and simmer until it is slightly sticky. Stir constantly to avoid sticking to the pot.

4: When it is boiled until it is viscous and in a “sauce” shape, squeeze in lemon juice and continue to boil for 2-3 minutes.

Preservation of ketchup1. Lemon is a good antioxidant and can extend the shelf life of ketchup.

2. It is recommended to use a glass container with a high heat resistance that can be sealed when placing the tomato sauce. Wash it with boiling water before use and keep it dry.

3. When taking jam from the bottle, use a clean, anhydrous spoon. It is best to take as much as you like. After removing, close the cap tightly.

4. Homemade ketchup is stored in the refrigerator and can be stored for 7 days.

[1]The main effect Lycopene of tomato has the effect of inhibiting the growth of bacteria. It is an excellent antioxidant that can remove free radicals in the human body. The anti-cancer effect is twice that of β-carotene. Medical research found that tomatoRed pigment can prevent certain types of cancer. It can inhibit breast cancer, lung cancer, and endometrial cancer. It can also fight against lung cancer and colon cancer. Tomato sauce has a sweet and sour taste, which can increase appetite.Adults are more easily absorbed by the human body; especially suitable for patients with arteriosclerosis, hypertension, coronary heart disease, nephritis, cold constitution, low blood pressure, cold hands and feet in winter, eating tomato sauce is better than fresh tomatoes.

Guidelines for consumption by the general population.

It can be eaten directly or used as a sauce when it is selective.