Ingredients: 700g of tomato, lemon 1 piece, crystal sugar100g.
1, prepare a pot of hot water (about 60 degrees), put the washed tomatoes in the pot, cover them and stew for 2 minutes. After 2 minutes, you can see that tomatoes peel automatically;
2. Cut the peeled tomatoes into several large pieces. If there are immature and green seeds in tomatoes, remove them so as not to affect the taste;
3. Cut the tomatoes into large pieces first, and then break them. This is to avoid losing too much juice during cutting;
4, tomato juice water into the pot, add rock sugar, boil and turn to low heat. When it is cooked to be sticky, stir it with a shovel from time to time to avoid sticking to the pot;
5. When the tomato juice is sticky like "sauce", squeeze in a proper amount of lemon juice and continue to simmer for three or four minutes.
Second, salad dressing:
Ingredients: egg yolk 1, a little salt, 250g vegetable oil, 25g white vinegar and 25g powdered sugar.
1. Beat the egg yolk into a water-free and oil-free bowl, add powdered sugar and salt, and beat with an egg beater until the egg yolk becomes bigger and lighter in color;
2. Add a little vegetable oil and continue stirring. When the oil and egg yolk are completely mixed, continue to add a little vegetable oil and beat well;
3. Repeat the previous step many times, and the yolk will become thicker and harder to beat;
4. At this time, add a spoonful of white vinegar and stir evenly (the mayonnaise will become thinner after adding white vinegar);
5. Repeat steps 2-4 until the oil and vinegar are added, and the salad dressing is ready.
Third, sweet noodle sauce.
1, put a little salad oil in the pan as the base oil to prevent the batter from touching the pan (preferably a pan, and heat it evenly).
2. Two spoonfuls of flour and six spoonfuls of water. The ratio of flour to water is 1: 3. Add 40 grams of "Thirteen Fragrances" seasoning (the actual dosage can be adjusted according to the taste), stir slowly in one direction until it is half dry and half thin, and be careful not to agglomerate.
3. Then add 1 tablespoon of soy sauce, stir and color, then add 1 tablespoon of sugar (the actual amount can be adjusted according to the taste) and half a spoonful of salt, and continue to cook for 2 minutes. Turn off the heat if it seems to be on.
4, you can add the right amount of monosodium glutamate and chicken essence and mix well. 5. Finally, put half a spoonful of salad oil at the remaining temperature and mix well (to prevent the sweet noodle sauce from caking after it is put into the bottle). It can be cooled and put in a bottle.
Fourth, Chili sauce:
Ingredients: 2 kg of medium red pepper, 1 ginger, 30-40g of salt, appropriate amount of pepper powder, appropriate amount of chicken essence and 60-70g of rapeseed oil.
1. Wash the pepper, remove the green stalks, dry the water with kitchen paper towels or clean towels, cut the pepper into small pieces on the adhesive board, and cut the ginger into small pieces;
2. Put the pepper and ginger into a food grinder and crush them, and then pour all the crushed peppers into a cauldron;
3. Add salt, pepper powder and chicken essence, pour in rapeseed oil, stir-fry over medium heat until the water of pepper evaporates, cool and put in a glass bottle.