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How to make ketchup?

1. Clean the glass bottle in advance, control the moisture to dry after cooking in the pot, dry the boiled tomato sauce while it is hot and put it in a funnel in the washed glass bottle, cover the bottle. 1 packed tomato sauce 1 sealed the mouth of the bottle with gauze or clean cloth and stored in a cool place, or steamed in a pot for 15 minutes and stored in a cool place.

2, the ingredients are ready, the tomatoes had better choose ripe, so that the color of the ketchup will be very beautiful. Soak the tomatoes in boiling water for about 2 minutes, then peel them. The tomatoes soaked in hot water will peel off as soon as they are peeled off, which is very easy. The peeled tomatoes are cut into small pieces, and the seeds inside had better be removed, which will affect the taste. The tomatoes are mashed with a cooking machine.

3. The method of making ketchup is as follows: step 1, wash the tomatoes, remove the stalks, and cut into pieces at will. Step 2, heat the right amount of olive oil in a non-stick pan, add peeled and chopped mashed garlic, stir-fry the mashed garlic slowly over medium heat, and the mashed garlic is slightly golden brown. Step 3, pour the sliced tomatoes into a non-stick pan and bring to a boil. Step 4, add the right amount of rock sugar. Step 5, add the right amount of white vinegar.

Homemade tomato sauce?

1. Take a large iron pot of self-made tomato chili sauce and put in plum-shaped tomatoes, lettuce, onions, dried blueberries, yellow sugar, vinegar, ginger, Chaotian pepper, fragrant seed powder and salt. Bring to the boil, then cook uncovered and simmer for 20 to 25 minutes, sometimes mixing until the food is loose and the water is almost all volatilized. Stop the heat and mix in the big cherries and small tomatoes.

2. Boil the water and blanch the tomatoes for one minute. Peel and dice tomatoes. Pour diced tomatoes into the wall breaker, add sugar, starch and beat into sauce. Put the soy sauce in a pot and simmer for 20 minutes. Add lemon juice, stir well and boil until thick. The finished product of ketchup is as follows.

3. Using the third western method, when the tomatoes are boiled into sauces, adding lemon juice or white vinegar is a good preservative, which can prolong the preservation time, but because of the addition of spices, it is not recommended to keep them for a long time. It is best to finish them within a week.

4. wash the tomatoes with self-made ketchup. I usually add some salt to soak for a few minutes and then wash them. Forgive me for simply and rudely peeling and tearing tomatoes. On the one hand, avoid pesticide residues on the skin, on the other hand, the skin taste is not good. Those who are too lazy to peel the tomato by hand can choose to boil it in the next step, the tomato skin will fall off and fish it out. Put two large bowls of water in the pot and bring the tomatoes to the boil.

How to make ketchup?

1 、. Dry the boiled tomato sauce for a while and put it in a glass bottle in a funnel while it is hot and close the lid. 1 packed tomato sauce 1 sealed the mouth of the bottle with gauze or clean cloth and stored in a cool place, or steamed in a pot for 15 minutes and stored in a cool place.

2, the ingredients are ready, the tomatoes had better choose ripe, so that the color of the ketchup will be very beautiful. Soak the tomatoes in boiling water for about 2 minutes, then peel them. The tomatoes soaked in hot water will peel off as soon as they are peeled off, which is very easy. The peeled tomatoes are cut into small pieces, and the seeds inside had better be removed, which will affect the taste. The tomatoes are mashed with a cooking machine.

3. The tomato paste made by the first and second methods can be preserved at room temperature without any problem during the winter. It tastes as delicious as fresh tomatoes, and tastes better than out-of-season greenhouse tomatoes in winter and spring. 1 the ketchup made in the third way is a combination of Western methods and can be dipped in steamed bread or French fries, but because of the addition of spices, it is not recommended to keep it for a long time, refrigerate it in the refrigerator and finish it as soon as possible.

4. The method of making ketchup is as follows: step 1, wash the tomatoes, remove the stalks, and cut into pieces at will. Step 2, heat the right amount of olive oil in a non-stick pan, add peeled and chopped mashed garlic, stir-fry the mashed garlic slowly over medium heat, and the mashed garlic is slightly golden brown. Step 3, pour the sliced tomatoes into a non-stick pan and bring to a boil. Step 4, add the right amount of rock sugar. Step 5, add the right amount of white vinegar.

5. make sugar (preferably brown sugar, if not, replace it with ordinary sugar) 10 grams of vinegar and 30 milliliters of vinegar.

How do you make authentic ketchup?

Using the third method, when the tomatoes are boiled into sauces, adding lemon juice or white vinegar is a good preservative, which can prolong the preservation time, but because of the addition of spices, it is not recommended to keep them for a long time. It is best to finish them within a week.

The ingredients are ready, and the tomatoes had better be ripe. The ketchup made in this way will be particularly beautiful in color. Soak the tomatoes in boiling water for about 2 minutes, then peel them. The tomatoes soaked in hot water will peel off as soon as they are peeled off, which is very easy. The peeled tomatoes are cut into small pieces, and the seeds inside had better be removed, which will affect the taste. The tomatoes are mashed with a cooking machine.

The method of making ketchup is as follows: step 1, wash the tomatoes, remove the stalks, and cut into pieces at will. Step 2, heat the right amount of olive oil in a non-stick pan, add peeled and chopped mashed garlic, stir-fry the mashed garlic slowly over medium heat, and the mashed garlic is slightly golden brown. Step 3, pour the sliced tomatoes into a non-stick pan and bring to a boil. Step 4, add the right amount of rock sugar. Step 5, add the right amount of white vinegar.

Ingredient: 400 grams of tomato. Accessories: 30 grams of sugar, 20 grams of starch, 2 grams of lemon juice. Boil the water and blanch the tomatoes for one minute. Peel and dice tomatoes. Pour diced tomatoes into the wall breaker, add sugar, starch and beat into sauce. Put the soy sauce in a pot and simmer for 20 minutes. Add lemon juice, stir well and boil until thick. The finished product of ketchup is as follows.