When the tomato sauce is steamed, the cap is not closed

No cover is required.

Tomato, that is, tomato, is an annual or perennial herbaceous plant of the tubular, Solanaceae, and tomato genus, with a tall body and muscular glandular hairs, with a strong odor, the stem is easy to lodging, and the leaves are pinnately compound or pinnate and deeply lobed.

The total peduncle of the inflorescence is 2 5 cm long, often 3 7 flowers, the calyx is radiate, the corolla is radiate, the berries are oblate or nearly globular or nearly spherical, fleshy and juicy, the seeds are yellow, and the flowering and fruiting period is summer and autumn.

Tomato is native to South America and is widely cultivated in northern and southern China. The fruit of tomato is rich in nutrients and has a special flavor. It can be eaten raw, cooked, processed in ketchup, juice or canned whole fruit.

Growth Habits:

Tomato is a kind of thermophilic vegetable, under normal conditions, the optimal temperature for assimilation is 20 25, and the optimal soil temperature for root growth is 20 22. Light-loving, light saturation point is 70000lx, suitable light intensity is 30000 50000lx.

It is also a short-day plant, tomato likes water, and it is generally appropriate to have a soil moisture of 60% and 80% and an air humidity of 45% and 50%.

The above content reference: Encyclopedia - Tomato.

Prepare a pot of hot water (about 60 degrees, no need to boil), put the washed tomatoes into the pot, cover the lid, simmer for 2 minutes, after 2 minutes, you can see that the tomatoes will automatically peel.

2.Cut the peeled tomato into several large pieces, and remove any unripe, green seeds from the tomato so as not to affect the taste.

3.Break the tomatoes with a blender, and the tomatoes are cut into large pieces first and then broken to avoid losing too much juice during the cutting process.

4.Pour the crushed tomato juice into the pot, add rock sugar, bring to a boil and reduce the heat to a boil. When it is thick, stir it with a spatula from time to time to avoid sticking to the pan.

5.Boil until viscous and look like "sauce", squeeze in an appropriate amount of lemon juice and continue to boil for three or four minutes.

When making tomato sauce, don't tighten the lid, just put it on the flat lid, and wait until it is finished steaming to quickly tighten it again, so that it can be stored for a long time.

NotesTomato sauce is a sauce made by marinating tomatoes in salted water and can be used in stir-fries or soups. Tomato sauce is an enticing sweet and sour sauce that can be used as a dipping sauce for fried foods, as well as for dishes such as fried pork chops in ketchup and beef in ketchup.

It can be consumed by the general population.

1. It is suitable for those who often eat greasy, those who have just recovered from a serious illness or those who suffer from a minor illness and have a poor appetite, especially suitable for eating.

2. Pregnant women should try to eat less mustard.

3. Patients with respiratory diseases, diabetes and hypertension should eat less.

4. People with chronic diarrhea should avoid eating.

Cover the tomato sauce when steaming, but not tightly cover it, and don't tighten it until it's steamed.

The tomato sauce is steamed in the pot for ten caps, and the bottle is steamed for ten without a bottle cap, and the bottle cap is tight after steaming after the cap, and he is not breathable, so the essential oil can be preserved for a long time.

It is better to cover the bottle when the tomato sauce is steamed, there is not so much water vapor.

Of course, the tomato sauce needs to be capped when steamed, and if the lid is not covered, it is equivalent to steaming in vain.

When the tomato sauce is steamed, the cap is not closedTomato sauce does not need to be capped when it is needled.

The tomato sauce is steamed in a pot for ten sticks, this should be to cover the bottle cap, this should be able to make them a little stronger, this should be that he happens to be a complete secret, all sealed.

OK.

When making tomato sauce, we first have to steam the tomatoes, at this time it is better to put the lid on, if you cover the lid, it will be easy to steam, and at the same time, it will be faster to steam with the lid than without the lid. Tomato sauce is what we usually call tomato sauce, and I think it's very delicious when eaten as a dipping sauce or bibimbap, with a sweet and sour taste.

Precautions for making tomato sauce.

Note that you need to peel and remove the seeds, it is best to stir the tomato pulp with a blender, so that you can stir enough, so that the tomato pulp is not granular, and there is no need to add water when stirring. Tomatoes can be scalded with boiling water before peeling, so that the skin is easy to remove. Depending on the taste, you can choose to add lemon juice or not, and you can adjust the taste of tomato sauce.

Contrary to summer, winter is low in temperature and less light, and most plants cannot grow under normal conditions, although now that the cultivation technology is developed, most of the vegetables can be bought in winter.

But it tastes bland and tasteless, and it is also quite expensive, I remember that last year's tomatoes were 5-6 yuan per catty, which was really expensive and unpalatable. So we can take advantage of the fact that tomatoes are cheap now, buy more at a time, save them, and eat them in winter.

It's best not to be so long, because this kind of image can be eaten directly, and it won't be good if you steam it again.

Steamed tomato sauce Tighten the cap of the bottle and steam for about half an hour When it is steamed, it is open when it is delicious No problem for at least three years Trust me.

Hello friends.

It's best not to tighten it, if the pressure is too great, it will be easy to collapse, loosen it slightly, so that after the fire stops, due to the change in air pressure, it will naturally tighten.

When making tomato sauce, you can't tighten the cap and then steam it, because it's easy to tighten the cap**.

To make tomato sauce, tighten the cap of the bottle, and steam the pot, so that you can steam it too.

Because the cap is tightened, it does not prevent air from entering, so air leakage will occur, and if the air inside the bottle is vacuumed and sealed, this will not happen.

Hello friend, no matter how tightly the bottle cap is screwed, it is definitely put for a while. The contents are broken, and there is air pressure. So. Get the cap up.

The operation is wrong, the bottle cap should not be tightened when steaming, and the cap can not be filled with water. Tighten again after steaming.

Yes, but it doesn't need to be tightened. The bottle used when steaming tomato sauce should be eliminated first, and the sterilized container needs to be guaranteed to be oil-free, water-free, and stain-free before it can be used to hold tomato sauce.

Generally, tomato sauce needs to be steamed for about 15-20 minutes.

Tomato sauce is best stored in a cool, dry place and needs to be consumed as soon as possible after opening.

Tomato sauce is usually eaten as a seasoning or dipping sauce.

Steamed canned tomatoes should be screwed immediately after the lid is out of the pot, steamed canned tomatoes should be selected fresh tomatoes, washed and chopped and then put into a glass jar, the glass jar will be steamed for about half an hour, and the lid will be covered when steaming, but do not tighten it, and the cap should be tightened immediately after coming out of the pot, so as to avoid the breeding of bacteria and achieve the purpose of long-term preservation of canned tomatoes.

When steaming canned tomatoes, first of all, select fresh tomatoes in season, wash and chop them, and then put them into a glass jar with a sterilized funnel, and then steam the glass jar for about half an hour after all are loaded.

When steaming tomatoes, the glass jar should be covered with a lid, but do not tighten it at this time, and after half an hour the canned tomatoes are out of the pot, then immediately tighten the cap, which can ensure the sterility in the can, avoid bacterial breeding during storage, and achieve the purpose of long-term preservation of canned tomatoes.

Pay attention to be careful of steam scalding your hands when tightening the lid of the can**, you can wear professional heat-insulating gloves, which is convenient for us to tighten the lid quickly, so as not to drop the temperature, the inside of the canned tomato is polluted, and it is easy to deteriorate and mold.