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How to make ketchup on crossing the bridge noodles
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The practice of ketchup

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The practice of ketchup

1. Buy fresh red ripe tomatoes, wash them when you get home, rinse them with cold boiled water and drain them.

2. Then cut off the pedicle of the tomato with a knife, cut it into several petals, and peel it to remove the pulp.

3. Next, put this tomato meat in a clean basin, mash it with sterilized instruments, and then put it in stainless steel pot and boil it with high fire (stir while cooking to avoid burning).

4. After the water evaporates, add a proper amount of refined salt (generally 1 kg tomato plus 2O to 25 g refined salt), and then boil it to a paste with slow fire. Immediately after leaving the fire, put this hot tomato sauce into a cooked, disinfected and high-temperature resistant small mouth container. After filling it, screw on the lid, and finally wrap it with a layer of plastic paper, tie it tightly with a rope and put it in a ventilated and cool place indoors.