1 min teaches you to make your own ketchup without any additives, which is sweet and sour and better than what you bought. When we cook many home-cooked dishes, ketchup is essential. Although the ketchup made outside is delicious, it always contains many additives. The nutritional value of tomato itself is also destroyed in processing. Eating regularly will not play a role in supplementing nutrition, but it is not conducive to our health. Today, I will teach you how to make ketchup at home. Both nutritious and healthy. It doesn't contain any additives. All the ingredients are pure natural, which is more delicious than those sold outside. Don't worry, if you can do it for the elderly and children, you won't be afraid of getting sick. Interested friends, start learning quickly!

Sister's ketchup

Composition:

Three tomatoes and two spoonfuls of sugar.

Cooking steps:

1. Cross it, put it in boiling water, and blanch it until the tomatoes are peeled.

2. Peel the scalded tomatoes and cut them into small pieces.

3. Put the cut tomatoes into the container of the cooking machine and stir them into ketchup.

4. Pour the stirred tomatoes into the pot and bring to a boil.

5. Cook for about 5 minutes. When it is cooked into a paste, add the right amount of sugar. I added two teaspoons.

6. Continue to cook until the tomato sauce thickens.

7. Cool the cooked tomato sauce and pour it into a sealed glass bottle for refrigeration.

Cooking skills:

Tips for selecting tomatoes: 1, distinguished by appearance. Usually, the color of ripe tomato fruit is particularly uniform, the whole fruit is dark red, and there are no subtle white spots on the epidermis, so it feels hard. The top of naturally ripe tomato fruit is smooth, not prominent, and the pedicle is hard and slightly blue; When the immature fruit is pulled out from the pedicel by hand, there is obviously a thin pulp band in the depression, rather than a smooth shape.

2. Observe from the inside of the fruit. After the tomato is broken, the mature tomato juice is less, the gravy is integrated and the structure is not obvious; Naturally ripe tomatoes are juicy, and seeds and pulp can be clearly distinguished.

3. Different tastes. Ripening tomato pulp is hard and tasteless, and its taste is astringent. The pulp remains basically the same after ripening. Naturally mature, it tastes a little hard without graininess, and it is moderately sweet and sour.