Shannon ketchup
Ingredients: tomato 2000g, sugar 400g, white vinegar 150ml, salt 50g, spiced powder 15g, appropriate amount of minced onion and garlic, and a little pepper.
Exercise:
1. Choose ripe tomatoes without rot, pests and diseases, clean them, steam them in a steamer, take them out, peel them, crush them, and then filter the seeds with clean gauze to leave pulp.
2. Add spiced powder into white vinegar, soak for 2 hours, then add white sugar and salt to dissolve it completely, mix it evenly, and then pour it into tomato pulp.
3. Mix a little onion, minced garlic, pepper and tomato sauce evenly, and put it in a pot and cook it over low heat. Stir while cooking until it is thick and paste, put it in a clean and dry glass bottle while it is hot, and cover and seal it. Store in a low-temperature and dry place.
Western ketchup
Ingredients: 2000 grams of fresh tomatoes, appropriate amount of olive oil, appropriate amount of minced garlic and onion, a little bay leaves, rum, water, sugar, salt and pepper.
Practice: 1. Wash fresh tomatoes, cook them in a casserole, peel and remove seeds after cooking, and break them in a blender.
2. Heat the olive oil in the pot, add the minced garlic and onion and stir-fry until the onion is soft, then add the chopped tomato pulp.
3. After stir-frying, add bay leaves, rum, water, sugar, salt and pepper to taste.
4. Cook over medium heat until the soup thickens, and take out laurel leaves to make tomato sauce.
Homemade ketchup
Ingredients: 4 teaspoons of tomato sauce (20g), 2 tablespoons of tomato sauce (30ml), 2 teaspoons of Chili sauce (10g), sugar 1 teaspoon (5g), fennel seeds 1 teaspoon (5g), cooked sesame seeds 1 tablespoon (/kloc-0).
Practice: Mix all the materials together and stir well.
Ingredients: tomato
Accessories: lemon, rock sugar
1. Blanch the tomatoes crosswise in boiling water. Peel the scalded tomatoes and cut them into blocks.
2. Mash the diced tomatoes in a blender. Pour the mashed tomatoes into a small soup pot.
3. Ketchup and rock sugar in the pot. After the pot is boiled, turn to low heat and cook slowly until it is slightly sticky. Keep stirring in the middle to avoid sticking to the pot.
4. Cook until it is thick and "sauce", squeeze in lemon juice and continue cooking for 2-3 minutes.
Sweet and sour ketchup
Ingredients: fresh tomato (about 700g), rock sugar 100g, lemon 1 (1), pot. You can use stainless steel pot, rice cooker, casserole, etc. , not an iron pot. 2. Shovel, preferably made of wood. )
Practice: 1, prepare a pot of hot water (about 60 degrees, no need to boil), put the washed tomatoes in the pot, cover them and stew for 2 minutes-after 2 minutes, you can see that the tomatoes peel automatically.
2. Cut the peeled tomato into large pieces-if there are immature green seeds in the tomato, remove them so as not to affect the taste.
3. Break the tomato with a blender-cut the tomato into large pieces before breaking it, so as not to lose too much juice during cutting.
4. Pour the broken tomato juice into the pot, add rock sugar, boil and turn to low heat. -When it is cooked until it is thick, stir it with a shovel from time to time to avoid sticking to the pot.
5, until it is sticky like "sauce", squeeze in the right amount of lemon juice and continue to simmer for three or four minutes.
Ketchup bottling
When bottling, first pour out the water in the bottle, put the tomatoes into the bottle with a funnel while it is hot, leave a gap in the bottle mouth, drop a little wine on it, and then plug the plastic lid tightly.
The tomato sauce made by the above method can generally keep the same taste for more than one year, just like fresh tomatoes, but it can't be preserved after opening the bottle.
Store ketchup
After the canned tomato sauce is opened, if you can't finish it all at once, just leave it for a while.
Food made with tomato sauce
Food made with tomato sauce (4 pieces)
Deterioration If you open a can of ketchup, steam it in the pot before eating, and the remaining ketchup will not spoil for a long time. Another good way to prevent tomato sauce from going bad is to put a layer of plastic wrap around the opening of the canned tomato sauce and seal it, and put it in the refrigerator for long-term storage. Scrape off the top layer before eating.
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material
Tomato 500g, lemon 1 piece; Seasoning: 50 grams of rock sugar.
working methods
1: blanch tomatoes in boiling water. Peel the scalded tomatoes and cut them into blocks.
2. Mash the diced tomatoes in a blender. Pour the mashed tomatoes into a small soup pot.
3: Ketchup and rock sugar in the pot. After the pot is boiled, turn to low heat and cook slowly until it is slightly sticky. Keep stirring in the middle to avoid sticking to the pot.
4: Cook until it is thick and "sauce"-like, squeeze in lemon juice and continue cooking for 2-3 minutes.
Preservation of tomato sauce
1. Lemon is a good antioxidant and can prolong the shelf life of tomato sauce.
2. It is recommended to use a glass container with a lid when putting ketchup. The lid can be sealed and has high heat resistance. Rinse it with boiling water before use to keep the bottle dry.
When taking jam from the bottle, use a clean and waterless spoon and take as much as you want. After taking it out, close the bottle cap tightly.
4, homemade tomato sauce stored in the freezer, can be kept for 7 days.