How to make ketchup What are the uses of ketchup

500 grams of tomatoes for the main ingredients, 1 lemon and 50 grams of rock sugar.

1.Blanch the tomatoes in boiling water, peel off the skin of the blanched tomatoes and cut them into cubes. 2.

Put the diced tomatoes in a blender and puree, and pour the beaten tomatoes into a small soup pot. 3.Add rock sugar to the tomato puree in the pot, turn to low heat and slowly boil until slightly viscous, stirring constantly halfway to avoid sticking to the pan.

4.When it is thick and "sauce", squeeze in the lemon juice and continue to boil for 2-3 minutes.

Tips for the preservation of ketchup:

1. Lemon is a good antioxidant that prolongs the shelf life of tomato paste.

2. It is recommended to use a glass container with a lid that can be sealed with high heat resistance when putting tomato sauce, and wash it with boiling water before use, and keep the bottle dry.

3. When taking jam from the bottle, use a clean and waterless spoon, it is best to eat as much as you want, and close the bottle tightly after taking it out.

4. Homemade ketchup is stored in the refrigerator and can be stored for 7 days.

How to cook ketchup? Stir the large tomatoes into a crush, pour them into the pan and add rock sugar, stir and then add lemon juice, the taste is pure, you can try it.

Without adding a drop of water, "Tomato Crisp".

Peel the tomatoes and beat them into juice, put the tomato juice in a pot and boil, then add rock sugar to continue boiling, come and learn!

Bald head strong with the same ketchup, learn together!

Tomatoes contain a lot of nutrients, including vitamins, minerals and many other nutrients needed by the human body, because of the high nutritional value of tomatoes, and the taste is very attractive, so it is one of the common foods in people's daily life. The first step of tomato paste made from tomatoes is to "process tomatoes": first remove the stems of the fresh tomatoes you bought, rinse them with water and drain them, and then use a kitchen knife to draw a cross knife on the bottom of the tomato.

Of course, it is not easy to make tomato sauce, and the steps I take to make tomato sauce are: one. Prepare some washed bottles (I use a bottle of carrot juice for a meal) and set aside, two.

Wash the tomatoes you bought in advance and put them in a large pot, and there are many brands, which are available in large and small supermarkets. So why do we even make our own at home? The answer is simple, we are afraid of all kinds of preservatives that cannot be named.

Additive. It's not too laborious to do it yourself, so why not do it.

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. First of all, ripe tomatoes that are free of rot and pests and diseases are selected and cleaned, then steamed in a steamer, crushed after removing the skin, and then straining the seeds with clean gauze, leaving the meat slurry.

Pour into a saucepan and add sugar.

Stir well, cook on high heat until bubbly, turn to low heat and slowly boil until sticky, stirring constantly halfway to avoid sticking to the pan. When it is thick, squeeze in the lemon juice.

After the starch is stirred into a paste with water, add it and stir well, continue to boil for 5 minutes, and then stir in ginger, garlic and salt. Get out of the pot**, do not put oil in the pot, add the tomato juice we have broken, add an appropriate amount of sugar or rock sugar, stir it with a spoon, turn on high heat to boil the soup, and then turn to low heat, boil slowly, and press clockwise with a spoon.

The direction of the stirring is constant.

It should be noted that the tomatoes must be washed, and the amount should also be paid attention to, the tomatoes need to be simmered with a lid for 2 3 minutes, and the stems of the tomatoes must be removed after being taken out. It can be broken with a food processor and finally mashed into a paste. Turn on medium-low heat and put the rock sugar in it.

Then stir constantly. Stir well, add the lemon, let it cool and put it in a jar. At this time, you will be able to make the most authentic ketchup.

Homemade ketchup is actually very simple, and there are not too many precautions, if you want to make those tomato sauce that are the same as those bought outside, you must choose high-quality tomatoes, do not add water when making them, and make sure that the tomato sauce remains viscous, otherwise it will be very water-like and have no appetite.

When making tomato sauce, be sure to control the water on the surface of the tomato, and peel off all the skin on the surface, and the inside of the glass bottle used should also be dry, if there is no water, the tomato sauce will be delicious and will not spoil.

First of all, the skin of the tomatoes is removed, and then the tomatoes are steamed in the pot for 20 minutes, and then the tomatoes are squeezed into a puree, and then the tomatoes are put into the puree, and then some salt, monosodium glutamate, pepper, soy sauce, sugar, and then boiled to thicken, be sure to choose ripe tomatoes.

1. You don't need to do too much each time, two or three tomatoes are fine, after cleaning, blanch them with boiling water, then tear off the skin of the tomatoes, and then cut the tomatoes into cubes.

2. There should be a little bit of minced garlic in the tomato sauce, pat the garlic flat and chop it into fine pieces, and prepare a spoonful of sugar and half a spoon of salt.

3. Heat some cooking oil in the pot, put the minced garlic in and stir-fry, and then directly put the diced tomatoes in and stir-fry together, remember to keep turning, otherwise it is easy to paste the pot, unless you use a real non-stick pan.

4. When the diced tomatoes are fried and turned into a paste, add sugar and salt to stir-fry again, turn off the heat when bubbling, and put them in bottles and cans.

White sand sugar A little bit of chicken essence. And tomatoes...

Put a little oil in the pot... Cut the tomatoes into small pieces and put them in the pot and wrench them with a spatula. Put some water when it's dry... Then put the sugar... Nail big chicken essence put in... When the tomatoes melt away,,, the water is also thick, and the sauce is thick...

Hee-hee, just squeeze it with a juicer, it's original, remember to add some sugar.

Homemade ketchup for 12+ babies.

Summary. In addition to lycopene, tomato sauce also contains B vitamins, dietary fiber, minerals, protein and natural pectin, etc., and the nutrients in tomato sauce are easier to absorb by the body than fresh tomatoes. Tomato sauce is red, with a unique flavor, is a characteristic condiment, often used as fish, meat and other food cooking condiments, is to add color, acid, fresh, tulip seasoning.

It can promote appetite, anti-radiation, protect cardiovascular, beautify, anti-cancer, anti-cancer, anti-aging, is an excellent antioxidant, can remove free radicals in the human body and play an anti-aging role.

In addition to lycopene, tomato sauce also contains B vitamins, dietary fiber, minerals, protein and natural pectin, etc., and the nutrients in tomato sauce are easier to absorb by the body than fresh tomatoes. Tomato sauce is red, with a unique flavor, is a characteristic condiment, often used as fish, meat and other food cooking condiments, is to add color, acid, fresh, tulip seasoning. It can promote appetite, anti-radiation, protect cardiovascular, beautify, anti-cancer, anti-cancer, anti-aging, is an excellent antioxidant, can remove free radicals in the human body and play an anti-aging role.

Homemade ketchup recipe step 1Tomatoes, white vinegar, rock sugar and salt. 2.

2 pounds of tomatoes. 3.200 grams of rock sugar.

4.Ripe tomatoes, clean and clean. Scrape it with a spoon and you can easily peel off the skin without boiling it.

5.After peeling the tomatoes, chop them. If there are white tendons in the cutting process, be sure to take them out.

6.Put the chopped tomatoes in a saucepan. Any pot is fine, but you can't use an iron pot.

7.Add 200 grams of rock sugar, 80 grams of white vinegar (which can also be a lemon), 25 grams of salt. Start boiling.

8.This is a 15-minute situation. Basically, the sugar and tomatoes have melted.

And keep boiling until you want it to be as strong as you want. 9.Sterilize the bottle.

Steam in a cooking pot for 5 minutes. 10.Dry control and set aside.

11.Half an hour was over. Just hot bottled.

12.A total of 4 small bottles of 100 grams each. 13.

Wait until the ketchup is cool, cover and put it in the refrigerator for a long time. If you don't use it in the near future, you can put a layer of honey on top to seal it and keep it fresh. 14.

Homemade ketchup for easy use.