First, the practice of Chili tomato sauce
Tomatoes are 5 Jin
2 kg of pepper, or pepper.
ginger
Half a catty of garlic.
Dried yellow sauce120g
salt
250g of sugar
50 g monosodium glutamate
method of work
1. Wash tomatoes and peel them for later use.
2. Wash the pepper and control the surface moisture.
3. Peel garlic and cut into small pieces; Ginger slices
4. Put tomatoes, peppers, ginger and garlic into a cooking machine in turn and beat them into a paste, then put them in a basin and stir them evenly.
5. Put the prepared dried yellow sauce into a basin and stir it with a spoon to make it evenly blended into the tomato Chili sauce; Then put the prepared monosodium glutamate, salt and sugar into the sauce.
6. Stir well with a spoon, and put the sauce in a prepared clean glass bottle or put it in a tightly sealed lock box for easier storage.
Second, green pepper ketchup/more practices
1. Chop up the green pepper. The green pepper is this long green pepper on the way, which is more spicy, not the kind of pepper that makes tiger skin green pepper, and not the fruit pepper.
2. Add the right amount of oil to the pot, a little more than usual, and heat the oil.
3. Add chopped green pepper and stir-fry evenly until it is slightly fragrant.
4. Add the diced tomatoes and continue to stir fry
5. Add minced garlic, add a little salt, stir-fry until the tomatoes turn into sauce and the peppers blend together, and you can go out of the pot. This dish has a better flavor when it is cooled.
Tips
1. Pepper must be green pepper with strong spicy taste, otherwise it will lose the flavor of the whole dish. Even people who can't eat spicy food after frying will not feel too spicy, because tomatoes are integrated.
2. Tomatoes are also called tomatoes. The ratio of tomatoes to green peppers must be one to one. There must be no too few tomatoes.
Another key point of this dish is that the oil should not be less, and it should be a little more than the usual cooking.
Third, tomato Chili sauce
material
Pickled pepper150g, ripe red tomato 250g, garlic 20g, ginger10g, cold boiled water 50cc, salt10g, white vinegar 2 tablespoons, fine sugar 4 tablespoons and salad oil 200cc.
method of work
1. Chop garlic and ginger.
2. Take a pot and boil the water for use.
3. Make a slight cut on the tomato, then put it into the boiling water of the method 2, blanch it for 30 seconds, and then rinse it with cold water to remove the pedicle and skin for later use.
4. Put the tomatoes of Step 3, pickled peppers, Jiang Mo, cold boiled water and salt into a blender and mince them.
5. Add salad oil to another pot, heat the pot to about 60℃, then add minced garlic and saute slightly with low fire.
6. Put the chili paste, white vinegar and fine sugar in the pot of the method 5 and cook for about 5 minutes until it is thick.