A tasty and delicious ketchup, pay attention to should be

"original flavor" as the main, "flavor" as a supplement!

Many people always like to add a lot of spices or ingredients to the production of ketchup to increase flavor, resulting in the production of ketchup to eat there is no tomato flavor, although it is said that the ketchup smell is particularly fragrant, but such a "ketchup"

You think that it is still called ketchup?

"Ketchup"

"Ketchup"

was first invented by the Chinese in the 19th century, mainly tomatoes as the main ingredient, with the right amount of auxiliary ingredients together with the broken pulp production, because of its bright red color, attractive, sweet and sour taste fresh, with different ingredients can also play an important role. eat with different ingredients can also play the effect of increasing appetite and much loved by the public, is also considered a new 21st century "condiment", in the major shopping malls and markets are sold,

The following directly into the favorite Lin Dajun teaching time.

"Tomato sauce" - the correct homemade family practices - features: bright red color attractive, sweet and sour taste, the original flavor, the practice of thorough analysis, a look at the will.

Main ingredient: 4 fresh tomatoes

Accessories: half a lemon, 40 grams of rock sugar

Seasoning: water, salt in moderation

--Start cooking--

Step 1 "Treatment of tomatoes": first buy back the fresh tomatoes to the tip, rinse with water and drain, and then use a kitchen knife in the bottom of the tomatoes to draw a cross knife, the incision does not have to cut deep, slightly cut into the can, repeat until all the tomatoes are drawn on the cross knife can be.

The second step "tomato blanching":

Start the pot of boiling water, the water will be cut into all the tomatoes into the pot, blanching with boiling water on the 10 seconds, and then can be fished out of all the peeling, so that blanching peeling is very sharp, and the tomatoes can be shaped to make it more convenient to cut the block, and the most important is to cut the time also! not waste juice, very convenient.

The third step "peeled and broken": all the tomatoes peeled, cut into small pieces with a knife, into the cooking machine (or wallbreaker) in the broken, first open slow gear stirring, and then open the fast gear broken into tomato puree.

The fourth step is to add 25ml of water to the tomato puree after it has been pureed, and then turn on the fast speed to beat it evenly.

Step 5: Pour the tomato paste into a pot and heat it slowly over low heat, stirring slowly with a spatula, until the tomato paste is hot and boiling.

Sixth step "under the sugar to melt": add 40 grams of rock sugar (or sugar, but rock sugar is better), continue to use a spatula to keep pressing and stirring until the rock sugar completely melted, this process requires a certain degree of patience and care.

Seventh step "add lemon juice": stir until the icing sugar is completely melted after melting, half a lemon over to the hand squeeze a little lemon juice into it, and use a spatula to mix quickly, you can use a spatula to pick a little taste, feel the acidity is not enough you can continue to add a little lemon juice until the sweet and sour to the mouth to move on to the next step.

The eighth step "add salt to the pot": keep the heat low, add a little salt to the pot, and continue to stir quickly with a spatula to stir well, and cook until the tomato paste in the water is low, cook until thickened to turn off the fire out of the pot canned.