tomato

working methods

1. Put tomatoes with smooth surface into clean water, add 1/2 teaspoons of salt and soak for 10 minute.

2. Wash the surface of each tomato by hand.

3. Put a proper amount of water into the pot, bring it to a boil, and put the washed tomatoes into the boiling water pot.

4. Cover the lid and stew for 1 ~ 2 minutes until the tomato skin cracks.

5. Take out the tomatoes and cool them slightly.

6. Tear off the tomato skin by hand

7. Pinch the chopped tomatoes by hand, crush the tomatoes, and pinch the tomato pieces as thin as possible.

8. Remove the roots of tomatoes

9. All tomatoes are pressed into juice with small pieces of tomatoes for later use.

One of the production methods (first pouring and then steaming):

1. Prepare a hot bottle taken out in the fifth step of the bottle treatment process, scoop out the squeezed tomato juice with a spoon and put it into the hot bottle (it is more convenient to fill it with a funnel if there is one).

2. While pouring tomato juice, scoop the juice in the bottle with chopsticks.

3. Pour until the soup leaves the bottle mouth for 8 minutes.

4. Hold the bottle with your hand and knock it up and down on the table.

5. Put enough warm water in the pot, put a bottle full of tomato juice, and put the bottle cap on the bottle mouth, don't twist it.

6. Cover and steam over medium heat. After the water is boiled, steam for 15 minutes.

7. Then open the lid.

8. Take off the bottle cap and pour about 1 tablespoon of white wine into the bottle.

9. Quickly cover the bottle cap, tighten the bottle cap by hand, and take out the bottle.

10. Tear a piece of plastic wrap with appropriate size.

1 1. Fold the plastic wrap into a square by hand and cover it on the bottle cap.

12. Tie the plastic wrap tightly with cotton rope, and a bottle of ketchup is ready.

Method 2 (Boil before pouring):

1. Pour tomato juice into the casserole.

2. Boil the tomato juice with low fire until it boils, and keep stirring with a shovel.

3. With the increase of temperature, a lot of froth appeared on the surface of tomato juice.

4. Continue to stir and cook with a shovel.

5. With the progress of boiling, the floating foam on the surface will gradually disappear.

6. Prepare a bottle, control the dry water taken out in the sixth step of the bottle treatment process, scoop out the squeezed tomato juice with a spoon and put it into the bottle (if there is a funnel, it is more convenient to fill it with a funnel).

7. While pouring tomato juice, scoop the juice in the bottle with chopsticks.

8. Pour the soup from the bottle mouth until it is 8 minutes full, hold the bottle with your hand and knock it up and down on the table.

9. Pour about 1 tablespoon of white wine into the bottle.

10. Close the bottle cap and tighten it by hand.

1 1 ... Tear a piece of plastic wrap with appropriate size, fold it into a square by hand and cover it on the bottle cap.

12. Tie the plastic wrap tightly with cotton rope, and a bottle of ketchup is ready.

Production method 3 (western method):

1. Add a small amount of olive oil or cooking oil to the wok, and add chopped green onion and garlic.

2. Stir fry with a shovel until the onion and garlic are fragrant.

Step 3 add tomato juice.

4. Stir fry with a shovel until the tomatoes come out of soup.

5. Add appropriate amount of fragrant leaves.

6. Continue to stir fry evenly with a shovel, cook for about 2 minutes, turn off the fire and let the juice cool slightly.

7. Pour the juice and seasoning into the cooking machine, and electrify the juice.

8. Pour the beaten juice into a wok, squeeze in a proper amount of lemon juice or add 1 tablespoon of white vinegar.

9. Bring to a boil with a small fire and stir with a shovel to thicken the soup, then turn off the heat.

(The pictures in step 10 ~ 15 are the same as those in step 6 ~ 12 in Method 2).

10. Prepare a bottle, control the dryness of the water taken out in the sixth step of the bottle treatment process, scoop out the squeezed tomato juice with a spoon and put it into the bottle (if there is a funnel, it is more convenient to install it with a funnel).

1 1. While pouring tomato juice, scoop the juice in the bottle with chopsticks.

12. Pour until the soup leaves the bottle mouth for 8 minutes. Hold the bottle with your hand and knock it up and down on the table.

13. Cover the bottle cap and tighten it by hand.

14. Tear a piece of plastic wrap with appropriate size, fold the plastic wrap into a square by hand and cover it on the bottle cap.

15. Tie the plastic wrap tightly with cotton rope, and a bottle of tomato sauce is ready.

Wisdom experience and experience:

1. There is no crack on the surface of the glass bottle to avoid bursting when it is cooked in the pot.

2. Glass bottles and lids can be disinfected with boiling water, but in the first method of making boiled glass bottles, you should pour a bottle of tomato juice and take an empty bottle, and the unused empty bottles should continue to be soaked in hot water; The second and third methods are to take out the glass bottle to control the moisture, and then put it into the tomato juice.

3. Tomatoes are soaked in light salt water for disinfection.

Tomatoes don't need to be stewed in the boiling water pot for a long time. Generally 1 ~ 2 minutes, the skin cracks, and the tomato skin is easily torn off.

5. When crushing tomatoes, remove the roots. Squeeze the tomato pieces as thin as possible. The smaller the tomato, the higher the juice yield.

6. No matter which production method is adopted, don't fill tomato liquid when filling, and it is advisable to fill it 8 minutes away from the bottle mouth.

7. While pouring the tomato liquid, scoop the tomato liquid in the bottle with chopsticks, and shake the bottle several times on the table so that there is no gap between the liquids in the bottle. If there is a gap between liquids, it is easy to rot and deteriorate during storage.

8. Using the first method, tomatoes should be packed in a hot bottle. Remember not to tighten the bottle cap when steaming, otherwise the gas in the bottle will burst open during steaming.

9. In the second and third methods, tomatoes should be packed in clean and dry bottles without adding water.

10. In the second method, the juice should not leave the fire when pouring tomatoes, that is, the tomato juice should always be cooked on a low fire when pouring.

1 1. With the third method, the western method, when tomatoes are cooked into sauce, appropriate amount of salt and white pepper can be added according to everyone's taste to enhance the flavor.

12. Using the third method, western-style method, when tomatoes are cooked in sauce, lemon juice or white vinegar are good preservatives, which can prolong the storage time, but because of the addition of spices, it is not recommended to store them for a long time, and it is best to eat them within one week.

13. The ketchup made by the first and second methods is original and can be eaten like fresh tomatoes. You can eat it cold, open the bottle cap directly, pour tomato juice into a bowl and drink it directly with sugar. You can also stir fry, put oil in the pan, stir fry onion, ginger and garlic, stir fry tomato juice, add eggs or other vegetables, and stir well.

14. The ketchup made by the first and second methods can be stored at room temperature, and there is no problem all winter. It tastes as delicious as fresh tomatoes, even better than tomatoes in greenhouse in winter and spring ~

15. The tomato sauce made by the third method combines the western method and can be dipped in steamed bread or French fries. However, due to the addition of spices, it is not recommended to store for a long time. When stored, it should be refrigerated in the refrigerator and eaten as soon as possible.