What method should I use to juice cloudy tomato juice?

When making cloudy tomato juice, you can use a fruit machine to make a fried juice, so that the tomato juice is very good.

Homemade tomato juice].

Ingredients]: 1 tomato, appropriate amount of purified water, a little honey (optional).

Method]: 1, first prepare the required ingredients, tomatoes are fresh, round in appearance, thin and elastic, and relatively firm tomatoes to the touch, preferably naturally ripe, the redder the color, the better, so that tomatoes are healthy to eat.

If you don't want to take a big bite of tomatoes, teach you to make tomato juice, which is sweet and sour, delicious and nutritious, better than drinking plain water.

2. Then rinse the tomatoes with water, then gently rub the surface of the tomatoes with salt, and finally rinse them with water again, so that after processing, the tomatoes can be juiced with the belt meat, and then the tomatoes are cut into small pieces.

If you don't want to take a big bite of tomatoes, teach you to make tomato juice, which is sweet and sour, delicious and nutritious, better than drinking plain water.

If you don't want to take a big bite of tomatoes, teach you to make tomato juice, which is sweet and sour, delicious and nutritious, better than drinking plain water.

4. Finally, add an appropriate amount of pure water, the ratio of water to tomato can be 1:1, and the ratio of water can also be lower, because the water content of tomatoes is large, according to your favorite taste.

If you don't want to take a big bite of tomatoes, teach you to make tomato juice, which is sweet and sour, delicious and nutritious, better than drinking plain water.

5. Close the lid, double click the start button, and the tomato juice will be ready in 40 seconds.

If you don't want to take a big bite of tomatoes, teach you to make tomato juice, which is sweet and sour, delicious and nutritious, better than drinking plain water.

6. Open the lid of the cup and drink it directly, the taste is sweet and sour, so delicious!

If you don't want to take a big bite of tomatoes, teach you to make tomato juice, which is sweet and sour, delicious and nutritious, better than drinking plain water.

Tips: 1. Drink the juice as soon as possible after squeezing, otherwise it is easy to oxidize and cause the loss of nutrients!

The first step is to wash the tomatoes;

The second step is to finely chop the tomatoes (if your machine is small in diameter);

The third step is to throw the tomato in;

The fourth step is to turn on the juicing function;

Step 5, drink.

Love to add what you can drink according to your taste, sweet or salty, but it must be according to your own taste;

You don't need to add water, and it won't taste good if you add water.

1. Clean the tomatoes first, then blanch the skin off with boiling water, and place the peeled tomatoes in a juicer.

2. Put the juice cup at the juice outlet, and put the large slag hopper at the slag outlet.

3. Turn on the machine, put the fruits and vegetables into the juicer, and press down with the pusher rod to squeeze out fresh and delicious juice.

If you squeeze the tomato juice, you don't need to add anything else, and it will spoil the flavor.

Ingredients: Tomatoes 700g.

Excipients: 1 lemon.

Seasoning: 100 grams of rock sugar.

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.

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

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.

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.

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

On the question of using sugar:

1. The amount of sugar. The amount of sugar is usually one-third of the net weight of the pulp, but you can also adjust it according to your taste - anyway, if you look closely, you will find that the proportion of sugar I use is not fixed at any time.

2. The role of sugar. Sugar is a good preservative, the amount of sugar is moderate, relatively speaking, the shelf life of jam will be longer, too little sugar will shorten the shelf life - so according to your own taste and needs, the amount of sugar can be increased or decreased appropriately. I recommend not making too much at a time, so that you can change the flavor frequently, and secondly, if you don't need to leave it for a long time, you can still use less sugar.

3. Types of sugar. Boil jam, sugar, rock sugar, maltose can be. Icing sugar gives the finished jam a shiny finish, and maltose adds consistency.

Personally, I like to mix rock sugar with white sugar, but not maltose, because I find that after the jam is boiled, it will become much thicker after 1-2 days. Of course, if you're a perfectionist looking for the perfect viscous effect, it's also good to use some maltose.

4. The timing of adding sugar and whether to add water should be treated on a case-by-case basis

1) If it is a fruit with low juice output, such as apples, papayas, strawberries, etc., after the pulp is broken, add sugar and "let it stand for about 1 hour" to make the water and pectin in the pulp "disciprate" as much as possible, and then start boiling. For hard flesh like apples, you need to add an appropriate amount of water to boil it together to help the pulp soften and pectin precipitate.

2) If it is a juicy fruit, such as tomato, kiwifruit, etc., you don't need to "stand" and add water, just add sugar and boil.

3) In addition, there was a package to share before: add sugar twice, that is, add half when boiling, and add the other half when boiling to the juice stage, which will make the finished product more shiny and look more beautiful.

Ingredients: a few ripe tomatoes, a glass bottle with a lid.

Steps: 1. Drill a small hole in the bottle cap; 2. Blanch the tomatoes with boiling water, because the blanched tomatoes are easy to peel; 3. Cut the peeled tomatoes into small cubes; 4. Stuff the diced tomatoes into a washed glass bottle, stuff it until it is full, and close the cap; 5. Put the glass bottle containing diced tomatoes into the steamer and steam it in the pot; 6. Steam for 15 minutes, and you're done.

Look, this is the steamed tomato sauce, fresh and delicious, it is good to eat it when dipped and fried, and it is much more delicious than the one you bought.

Finally, it is more convenient to break the tomatoes in advance with a food processor, and it is also important to note that all utensils should be washed and there should not be a little oil on them.

2) **How to make tomato sauce:

2 red tomatoes.

200 grams of water.

For 300 grams of tomato paste, you need 3 tomatoes and 300 grams of water, and so on**

Uses: Tomato sauce can be used for stir-frying, grilling, or with bolognese and cream sauces to make many variations.

Method:1Lightly cross the top of the tomato, blanch it in boiling water for 3 minutes, take it out, peel off the skin, cut it into round slices, remove the seeds and then cut it into cubes.

2.Put the flour in a pan and stir-fry with a wooden spoon. (Khan, why didn't you write how much flour you put in it?) I'm wondering, is it okay to leave it alone? ）

Put the diced tomatoes in a pot, add water and bring to a boil over low heat.

When boiling, remove the foam while boiling, and then turn off the heat when the soup is only 1 3 left.

Method 2:1Wash the tools that can touch the tomatoes with hot water without any grease stains.

2.The tomatoes are washed and cooked in hot water, peeled and cut into small strips after cooking.

3.Stuff the chopped tomatoes into a jar and mash them with chopsticks to put as much of the jar as you can.

4.Close the lid and prick a small hole in the lid.

5.Put it in a steamer and steam the tomatoes into 2 3 in the jar.

3) Preparation: 10 catties of ripe and red tomatoes, two taels of chili peppers, eight taels of white sugar, four taels of cinnamon, six taels of fine salt, four parts of monosodium glutamate, six taels of vinegar, and four taels of fresh green onions.

Method: Wash the skin of the tomatoes, add a little water to the pot and boil. Put it in a sieve, press down the juice, strain off the peel and seeds, then put the juice into a pot and boil, remove the foam, and add sugar, salt and monosodium glutamate.

Wrap the chili, cinnamon and minced grapes in a sand cloth bag and cook with the pot, stirring constantly. When it is cooked into a sauce, add vinegar and mix well. After 10 minutes, put it in a clean glass bottle while it is hot, and seal it to serve.

Another method is: take 10 catties of tomatoes, one and a half catties of vinegar, six taels of garlic, two beans, two tablespoons of spicy hu, four taels of ginger, two tablespoons of fine salt, and two taels of chili peppers.

Wash the skin of the tomatoes, add them to the pot and boil them softly, remove the skin and sepals, chop them and then put them into the pot, soak the ginger, chili pepper and beans together in a clean white cloth, put them in the pot and cook them until they are like sauce, put them while they are hot, put them in a clean glass bottle, and seal them.

Tomato sauce is a paste-like concentrate of fresh tomatoes. It has a bright red sauce body, with the unique flavor of tomatoes, and is a characteristic condiment, which is generally not directly eaten. Tomato sauce is made by crushing, pulping, removing coarse and hard substances such as skin and seeds, and then concentrating, canning, and sterilizing mature red tomatoes.

Tomato sauce is often used as a cooking condiment for fish, meat and other foods, and is a good condiment for color, acid, freshness and tulip. The use of tomato sauce is an important seasoning content to form the flavor characteristics of Hong Kong and Cantonese cuisine. Step 1: Prepare utensils for tomato sauce, wide-mouth bottles (all kinds of large-mouth wine bottles, beverage bottles are acceptable), and equipped with stoppers.

First wash the bottle inside and outside (you can also use fine sand and water, put it in the bottle and stir it back and forth to wash), then put it in a pot with water, put the bottle with clean water (without lid) and cook for 10 minutes, and then take out the bottle with water and put it on the pot table for later use. Step 2: Make tomato sauce Pure tomato sauce Wash the tomatoes (appropriate amount), steam them in the cage for a few minutes, then take them out, remove the rough places and rotten parts of the skin and pedicles, crush them by hand and put them in a pot to boil. After a few minutes, allow the tomatoes to cool and stir with a spoon to bottle.

Fragrant tomato sauce Ingredients: 2000 grams of tomatoes, 400 grams of white sugar, 150 ml of white vinegar, 50 grams of salt, 15 grams of five-spice powder, appropriate amount of minced onion and minced garlic, a little pepper. Method:

1. Select ripe tomatoes without rot and pests and diseases, wash them, then put them in a steamer to steam, take them out, peel off the skin, crush them, and then filter the seeds with clean gauze to leave the meat slurry. 2. Put five-spice powder in white vinegar, soak for 2 hours, then add white sugar and salt to dissolve it completely, mix evenly, and then pour it into the tomato pulp. 3. Mix a little onion, minced garlic, pepper and tomato meat sauce well, and put it in a pot and boil over warm heat, stirring while cooking, boil until thick paste, put it in a clean and dry glass bottle while hot, cover and seal.

Store in a low temperature dry place. Western-style tomato sauce Ingredients: 2000 grams of fresh tomatoes, an appropriate amount of olive oil, minced garlic and diced onions, bay leaves, rum, water, sugar, salt and pepper.

Method: 1. Wash the fresh tomatoes, put them in a clay pot and boil, peel and remove the seeds after cooking, and put them in a blender to break. 2. Heat olive oil in a pot, add minced garlic and diced onion and stir-fry until the onion is soft, then add the crushed tomato pulp.

3. After stir-frying, add bay leaves, rum, water, sugar, salt and pepper to taste. 4. Cook over medium heat until the soup thickens, then take out the bay leaves to form tomato paste.

How to make ketchup at home.

Ingredients: Tomatoes (several), lemon (1 piece).

Condiments: sugar (a little more, otherwise it is not sweet) Method: 1. Wash the tomatoes and lemons and drain them;

2. Peel the tomatoes and cut them into cubes, and cut the lemons into cubes (if you don't have them, you can replace them with white vinegar);

3. Put the chopped tomatoes and lemons into the juicer, beat into a paste, and set aside;

4. After the pot is heated, pour such as tomato paste, add sugar (no lemon is replaced by white vinegar here), wait for the paste to boil, turn off the low heat, and wait until the tomato sauce is thicker and the color becomes transparent, you can turn it off;

Then you're done, and you can sit down and taste it.

To make it at home, the simplest is: 1Buy fresh and red-ripe tomatoes and wash them at home, rinse them with cool boiled water and drain them.

2.Then cut off the tomato pedicle with a knife, then cut it into several pieces, peel and remove the flesh. 3.

Next, the tomato meat is placed in a clean basin, mashed with sterilized utensils, and then placed in a stainless steel pot and boiled over high heat (stirring while cooking to avoid scorching). 4.When the water evaporates, add an appropriate amount of refined salt (generally 1 kg of tomato with 2o to 25 grams of refined salt), and then simmer to steam it into a paste.

Immediately after removing from the heat, the hot tomato sauce should be put into a small container that has been steamed, sterilized and can withstand high temperatures, screwed on the lid after it is full, and finally wrapped in a layer of plastic paper, tied tightly with a rope, and placed in a ventilated and cool place in the room.

How to make tomato bai sauce: boil fresh tomatoes, remove the skin, remove the seeds, put them in a stirring machine and crush them; Wok.

Add olive oil, minced garlic and diced onion and stir-fry until the onion is soft, then add the crushed tomatoes; After stir-frying, add bay leaves, rum, water, sugar, salt, pepper to taste, cook over medium heat until the soup thickens, remove the bay leaves, and the tomato sauce is ready.

Place the tomatoes in a nonstick skillet and heat up.

In general, you need to add some water, about half a cup, or you can add more or less according to personal preference.

There are several simple ones available:

1. Tomato and celery juice ingredients: 200 grams of tomatoes, half a celery, two tablespoons of lemon juice. Method: Cut the tomatoes and celery into cubes and put them all in a juicer to squeeze the juice.

2. Lettuce juice ingredients: 50 grams of lettuce, 100 grams of cabbage, 1 kiwifruit, 1 lemon 4. Method: Tear the lettuce into small pieces, cut the cabbage into cubes, peel the kiwifruit and lemon and cut into cubes. Put it all in the juicer to squeeze the juice.

3. Winter melon juice ingredients: 150 grams of winter melon, 100 grams of apples, half a lemon. Method: Peel and remove the seeds of the winter melon, peel the lemon, and remove the core of the apple without peeling, and then cut it into cubes. Put all the juice in the juicer and bring to a boil.

4. Fresh orange juice Ingredients 1 fresh orange seed, 5 grams of sugar. Preparation Wash the oranges, cut them in half, put them on the juicer to squeeze out the juice, and then add warm boiling water and white sugar rock to mix thoroughly, and then drink. Analysis Orange juice is rich in vitamins C, B1, B2, iron, calcium, phosphorus, etc., which can promote digestion and increase resistance.

Other than that. Cucumber juice: It has the effect of diuretic, strengthening the heart and blood vessels, regulating blood pressure, preventing excessive myocardial tension and atherosclerosis, enhancing memory, preventing gum damage and periodontal disease.

Cucumber juice contains many elements that are needed for hair and nails to prevent hair loss and nail splitting. Cucumber juice contains less fat and sugar, making it an ideal drink.

Cabbage juice: Cabbage has a good effect on promoting the recovery of hematopoietic function, anti-arteriosclerosis and preventing the conversion of sugars into fat, and preventing serum cholesterol deposition. In addition, it also helps to enhance the bactericidal power of white blood cells in the human body and resist the poisoning of heavy metals to the body.

Celery juice: Celery has a fragrant taste and can increase a person's appetite. Drinking celery juice often has a certain auxiliary effect on patients with high blood pressure. Celery juice can also be used as a diuretic and laxative, and has a certain effect on patients with stool.

Carrot and tomato juice: Because it contains more carotenoids, it can supplement the deficiency of vitamin A required by the human body and improve and protect the visual system. Improve the body's immunity and enhance the ability to resist infection.

It has the effect of preventing lung cancer and prostate cancer. In addition, regular drinking can inhibit the production of melanin and has a certain beauty effect.

Celery and onion juice: It has a certain auxiliary effect on vision loss, headache and irritability, facial flushing, dizziness, hyperlipidemia, hypertension, etc.

When making and drinking vegetable juices, you should pay attention to the following points in a rough way:

1.Choose vegetables. Generally, those that can be eaten raw can be juiced and drunk, while beans, potatoes and other things that cannot be eaten raw should not be used.

2.Because it is freshly squeezed, care should be taken to clean the vegetables when making them to avoid intestinal diseases.

3.Vegetable juice must be squeezed and drunk to avoid nutrient degradation and bacterial growth.

4.Vegetable juice cannot completely replace vegetables, and can be used as an auxiliary or special population (infants, the elderly, etc.) to supplement the needs of vegetables.