Materials? : tomatoes (tomatoes) 4 kg, about 25 non-stick pots, a clean oil-free glass bottle 300 ml, 5-6 pieces?
Stainless steel spoon with long handle 1 oil-free cleaning and cutting fruit chopping board 1?
Homemade ketchup?
Tomatoes (tomatoes) in Damei Xinjiang? 2.8 yuan, this bag is 1kg 10 yuan, washed and dried.
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Prepare a large-caliber non-stick pan and wash it three times! Wash the spatula three times and be sure to be oil-free. I am a 28-year-old non-stick pan. I don't cook. I specialize in making jam. The ketchup is clean
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When peeling tomatoes, I scrape the skin with a small spoon. After years of experience, I come to the conclusion that it is more convenient than scalding with boiling water, because tomatoes are cooked with boiling water and easy to rot. Take a persimmon in one hand and a spoon in the other, and scrape all over your body (take a photo demonstration). As long as 20 persimmons are needed, it will be soon.
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After peeling the tomatoes, put them aside, find a clean pot to boil water, and put the glass bottles in the pot to boil 1 minute for sterilization. You can find a bigger jar to hold five bottles at a time. I have a small pot to use.
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And don't leave the bottle cap behind? sterilize sth by boiling
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Pour the water out of the bottle.
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Wash the oil-free chopping board with hand sanitizer, peel the tomatoes and put them on the chopping board. Scratched tomato skins peel easily.
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Cut the tomatoes, remove the pedicels and cut into pieces. You don't need to cut them into small pieces. Anyway, it tastes better and has a grainy feeling when cooked in the pot.
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Cut the tomatoes into pieces, put them in a non-stick pan and fill a large pot.
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Put the pot on the stove and bring it to a boil.
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There will be a lot of water during the fire. It doesn't matter, water will evaporate continuously during cooking, so use an oil-free spatula to push and stir back and forth.
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When the tomatoes are ripe like this, switch to medium heat. Note: If the sweetness of tomatoes in Xinjiang is not enough, you can add some rock sugar instead of lemon to keep them fresh.
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Switch to medium heat and continue cooking.
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Here's the thing. Push the tomato sauce back and forth with a spatula. Oh, don't rummage around. Drain
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When the tomato sauce is cooked to be thicker, turn to low heat and continue cooking.
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Finally, there was basically no water, which was very sticky. Turn off the heating.
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Find a drink bottle, cut off the flat bottom, and make a funnel to hold ketchup, so as not to spill it. This step can be omitted if large glass bottles are used.
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Start pouring ketchup while it's hot. Don't let it cool. Say it three times. Don't fill the bottle mouth, leave 2 cm, so that there is a gap when the bottle mouth is reversed.
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After filling a bottle, turn it upside down and put it down. When screwing the lid, carefully put a cloth on it.
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Filling is complete. Four kilograms of tomatoes can make almost 2.8 kilograms.