Process: Cooking
Flavor: Tomato juice flavor
Time: <30 minutes
Calorie: lower calorie
Ingredients:
Cooking Steps:
1. Prepare the ingredients used; wash lemon and squeeze out the juice and set aside, wash the tomato and use a fruit knife to cut a cross on the top.
2. Boil a pot of water in an enameled saucepan. Boil the tomatoes in the pot until their skins are loosened, then put them into cold water to cool down. Remove the skins from the cooled tomatoes, cut them in half, and squeeze out the seeds.
3. Dice all the tomatoes; put the tomatoes into an enameled saucepan, add the lemon juice and bring to a boil over medium heat, then add the maltose and reduce the heat to low and continue to simmer, stirring constantly with a wooden spoon during the simmering process.
4. Cooking process will produce some foam, use a spoon to scoop off; maltose completely dissolved and then add sugar, cook until the jam is thick can be.
Two, tomato sauce practice:
Friends to the pesticide-free homegrown tomatoes, looking not particularly good, but very tasty, so do the sauce to save to eat in the winter. Making sauce is the best way to preserve tomatoes, without adding any accessories, to ensure that the original nutrients of the tomatoes are not lost at all.
Process: Cooking
Flavor: Other flavors
Time: <30 minutes
Calorie: Low calorie
Ingredients:
Steps:
1. Wash tomatoes
2. Wash bottles in advance, control the water, and take the high degree of white wine by one to shabu a little bit (the wine is poured into a bottle and turned well before pouring). A bottle and then pour into another can be)
3. tomatoes peeled, broken into small pieces into the bottle, do not fill too full. If it is a small mouth bottle, you have to break into small pieces through the funnel into the bottle
4. Screw the lid
5. Cold water into the pot, the water is the height of the bottle 1/2 can be. Boil it for 30 minutes
6. Cook it and leave it for 30 minutes, then take it out and re-tighten the lid. (Because of the heat expansion and contraction, the lid will be loose when cooking, so check it, otherwise the lid will be broken if it leaks.)
7. This is the finished tomato sauce. Put in a ventilated place, cooled can be put in the box to the basement to save, save one to two years no problem, but we are generally a year to eliminate. The key to making tomato sauce is to have clean bottles, not to get oil in them, and to have tight lids that don't leak
Cooking Tips:
The lids must be tight and not leak. Any glass bottle can be used, but it must be cleaned and not with oil.