How to make plum tomatoes at home? A delicious way to make plum pickled tomatoes

<> material. 1000 grams of cherry tomatoes, 8 plums, 50 ml of plum vinegar, 700 ml of water, 100 grams of rock sugar.

Method. Plum maceration juice: Add 700ml of water to the soup pot, add rock sugar, plum and bring to a boil, turn off the heat and let cool, add plum vinegar and move to the refrigerator.

Peel the tomatoes: Cut a cross knife on the bottom of the tomatoes, boil the water and put in the tomatoes, and then take them out and soak them in ice water to cool when they are cracked.

Peel the tomatoes and put them in the chilled plum maceration juice, transfer them to the refrigerator and let them soak for about a day to taste.

<> material. 50 cherry tomatoes, 5 plums, 1 rice cup of plum wine, 1 rice cup of water.

Method. 1) Plum blossoms, plum wine and water boil and let cool for later use.

2) Lightly cut the skin of the tomato and put it in boiling water, wait for the skin to crack and then put it in cold water to peel.

3) Put the tomato in plum juice and chill it to taste.

<> material. A pack of small tomatoes, 4-5 plums, a little honey, and a little Weilin (Japanese-style sauce).

Method. 1. Preparation: Prepare a bowl of cold water and a bowl of hot water.

2. Add plum, flavor and honey to the hot water (the taste is adjusted according to personal preference) 3. Cut the bottom of the small tomato (shallow is good), and then throw it into the tube boiling water, and then throw it into the cold water immediately after scalding.

4. Then peel the cherry tomatoes! (At this time, the skin will be easy to peel, and it will fall off if you pinch it gently!) 5. Take a crisper (be sure to wipe it dry), pour in the small tomatoes and the hot water from step 2, and then put the rest of the plums in it.

6. Finally, put it in the refrigerator and you can eat it the next day!

Ingredients: 500g cherry tomatoes

25g of caster sugar

5-6 plums in cream.

Water 350ml

2 slices of lemon.

Preparation of plum pickled cherry tomatoes.

Put rock sugar and plum into the water, pour it into the milk pot and boil, let it cool and set aside.

Boil the baby tomatoes in water outside the recipe until the skin cracks, then remove them and put them in ice water.

<> peel off all the skins of the tomatoes.

If it cools, pour the plum water into the tomato and submerge it.

Lemon slices, in fact, 2 slices are enough.

Then close the lid and put it in the refrigerator for more than 2 hours before eating.

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Plum pickled tomato material details: Ingredients: 500 grams of cherry tomatoes Pickled tomato sauce:

4 tablespoons of rock sugar in water, 12 sour plums Prepare in addition: appropriate amount of boiling water, appropriate amount of ice cube water Preparation of Taiwanese plum pickled tomatoes: 1. Marinate the tomato sauce in advance:

Prepare a small pot, add water, rock sugar, and sour plums, and after boiling for a while, the soup will be slightly yellow (you can try the taste and make adjustments), then turn off the heat and let it cool. 2. On the side of the tomato, draw a cross with a knife. (It is recommended that small tomatoes, do not buy too ripe, choose harder ones) 3. Boil another pot of boiling water, put in small tomatoes, blanch for about 1 minute, you can scoop up small tomatoes and soak them in ice cube water, so that small tomatoes are easier to peel.

But don't blanch the tomatoes for too long, so as not to be too soft and rotten) 4. Use a fruit knife to help peel off the skin of the tomatoes. 5. Put the peeled tomatoes into the cold sauce, cover the lid and put them in the refrigerator to refrigerate, ice them for 1 2 days to let the tomatoes taste and serve. 6. The cool and appetizing plum pickled tomatoes are ready, and they can be eaten after serving.

10 bayberry, washed and poured into a saucepan.

Then pour in 1000ml of water and 60g of osmanthus sugar, boil over high heat, turn to medium-low heat, and boil until 1 3 water remains

Bayberry juice is strained and poured into a sealed bottle.

Add water to the soup pot and bring to a boil, pour in 450g of cherry tomatoes, turn off the heat, and blanch until the skin cracks.

Peel the cherry tomatoes and pour them into the bayberry juice.

After cooling, put it in the refrigerator, seal it and store it in a refrigerated area, take it out and enjoy.

10 bayberry, washed and poured into a saucepan.

Then pour in 1000ml of water and 60g of osmanthus sugar, boil over high heat, turn to medium-low heat, and boil until 1 3 water remains

Bayberry juice is strained and poured into a sealed bottle.

Add water to the soup pot and bring to a boil, pour in 450g of cherry tomatoes, turn off the heat, blanch until the skin is cracked, peel off the skin of the cherry tomatoes, and pour them into bayberry juice.

After cooling, put it in the refrigerator, seal it and store it in a refrigerated area, take it out and enjoy.

Small tomatoes soaked in plums and sugar and vinegar are salty, sweet and sour, and the taste is appetizing.

Ingredients: 30 small tomatoes, 10 plums, 5 perilla plums, 500 grams of sugar, 500ml of white vinegar

1.Shelling.

After the tomatoes are blanched, soak them in cold water and peel them.

2.Boil the soup.

Boil the sugar, white vinegar, plums, and shiso plum together and let them cool.

3.Soak in the soup. Place the peeled tomatoes in step 2 and refrigerate for 2 days.

1. Material preparation:

Ingredients: 25 cherry tomatoes, 2 tablespoons spicy juice.

Excipients: 3 plums, 1 orange.

Seasoning: 1 tsp caster sugar.

Second, the practice of pickling small tomatoes in mint and plum juice:

1.Wash the cherry tomatoes and remove the stems, prepare a pot of boiling water, put the cherry tomatoes in the boiling water and blanch for about 3 minutes.

2.Take out the hot cherry tomatoes and rinse them with cold water, then they can be easily peeled, take a pickling bowl, peel the cherry tomatoes + plum and put them in a bowl.

3.Wash the mint and drain it, take the mint leaves and put it in, add caster sugar, press the orange to squeeze out the juice and put it in a bowl together.

4.Shake the whole bowl slightly to mix well, then refrigerate and marinate for about 4 hours.

In this way, this delicious dish can be served on the plate, and it is really a delicious dish with both color and flavor. Wouldn't it be nice to eat such a delicious dish after a busy day? Seeing it, even if you don't have an appetite, you will eat two bowls of rice, a day of stress, after the exhaustion after returning home, can you still hold back?

What are you waiting for? Let's hurry up and replenish our energy.

1. Peel: After the small tomatoes are blanched, soak them in cold water and peel them.

2. Cook the soup: boil the sugar, white vinegar, plums, and perilla plums together and let them cool;

3. Soak in the soup: Put the peeled tomatoes in step 2 and refrigerate for 2 days.

<> "Plum Pickled Tomatoes! It's really delicious! I love it so much!

The sweet and sour taste is matched with the fragrance of plum, and it is super refreshing to take a bite!

A cup before a meal, appetizer! A cup after a meal, relieves greasy! Knock it out and drink it!

Ingredients: 500g cherry tomatoes + 1 lemon + a few plums + rock sugar.

Method: 1. Pour the prepared tomatoes into a pot of hot spike water and soak for one minute to peel them easily.

2. Pour the plum and rock sugar into the pot, add an appropriate amount of water and bring to a boil.

3. Put the peeled tomatoes into a bowl, pour in the boiled sour plum soup, put in the lemon slices and sell them until they are cold, and then refrigerate them in the refrigerator for two hours!

Ingredients: Appropriate amount of lemon mint leaves, appropriate amount of small tomatoes, 1 tablespoon of plum powder, 1 tablespoon of plum sauce, 1 tablespoon of sugarMethod 1, first wash the small tomatoes, get up a pot of boiling and washing, lightly cross the skin of the small tomatoes, and throw them into boiling water.

2. After the skin is rolled to a slight warp, pour out the hot water, prepare a plate of cold water and throw the scalded tomatoes into it, and use the principle of heat expansion and cold contraction to facilitate peeling.

3. After removing the skin, sprinkle dry water, add plum powder, plum sauce, sugar, etc. to the small tomatoes in the crisper box, mix evenly, and then after about an hour of ice refrigerator, add some chopped lemon mint leaves and mix again to enjoy.

Steps to prepare plum pickled tomatoes.

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Step 1: Cut the tomatoes into crosses, blanch them in hot water, soak them in ice water, peel them and set asideStep 2

Step 3space

To prepare plain milk shredded toast Step 1

The plum water is cool, the tomatoes are put into a sealed jar, and the plum water is poured to seal and refrigerate for more than 2 days, sweet and sour tomatoes.

Preparation of plum pickled tomatoes**1

1.Start by making a light cut on each tomato skin.

After boiling a pot of water, pour in the small tomatoes, turn off the heat after the tomato skin bursts, pick up the tomatoes and put them in ice water to cool, and then peel them one by one.

2.Mix the peeled tomatoes with sugar, vinegar and plum pulp or plum flour, and marinate in the refrigerator overnight to make a summer ice appetizer.

Instructions for how to make French wine pickled tomatoes.

Using the technique of pickling French fruits, the taste of white wine is encapsulated in small orange-red tomatoes, and a bite is sweet to imagine.

Borrowing from French candied fruits, the book includes this recipe in Japanese and foreign food language, which should now be considered Japanese.

Ingredients and seasonings for French wine pickled tomatoes.

Tomatoes 200g

Liquor 100ml

Water 200ml

40g sugar

Steps to prepare French wine pickled tomatoes.

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Lightly cut the tomato at the bottom. Bring a small pot of water to a boil (except for the portion) and add the tomatoes over medium-low heat and cook for a few minutes.

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Quickly soak the baby tomatoes from the boiling water in a bowl of cold water, so that the skin of the baby tomatoes can be easily peeled off.

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Stir up the pot again, pour in 100ml of white wine, 200ml of water, 40g of sugar, and bring to a boil.

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Add the cherry tomatoes over medium-low heat for five minutes.

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After removing, sit in a basin of cold water to cool.

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Refrigerate for at least one day.

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When eating, you can pour soaked liquor, the wine is no longer violent, and it is very fragrant.

1) Steaming the eggplant, piercing it with chopsticks, so that it means that it is cooked, and the eggplant must be cooled and dried, otherwise the water vapor will easily make the eggplant deteriorate and cannot be stored.

2) The jar should be oil-free and water-free, and the moisture on the surface of the garlic, pepper, and leeks should be dried after cleaning, so that the eggplant will not deteriorate and will not change its taste.

3) Every time you eat, use clean chopsticks to pick some out, so that you can eat for a long time, if it is cold at home, you can put it indoors, if it is hot, put it in the refrigerator to refrigerate.

<> material. 200g cherry tomatoes, 1 packet of fresh basil, 30cc extra virgin olive oil, 1 tbsp minced garlic, 1 tsp sugar, appropriate amount of sea salt, appropriate amount of freshly ground black pepper.

Method. 1. Wash the tomatoes and basil, cut the tomatoes in half, chop the basil, pat a few garlic and chop them for later use.

2. Prepare cold-pressed extra virgin olive oil for later use.

3. Take a large bowl, put the tomatoes, basil and garlic into a large bowl, stir slightly, and drizzle with olive oil.

4. Seasoning with sugar, sea salt, freshly ground black pepper (freshly ground is more fragrant) and stir well.

The vinegared tomatoes are also very easy to eat, first of all, it is necessary to select fresh tomatoes, clean them, then put them in a hot oil pan and stir-fry them, and finally add some sweet and sour tomatoes to marinate and collect the juice for 5 minutes.

Step 1: Put rock sugar, water, and vinegar in a pot, **boil, turn off the heat and simmer until the sugar melts, and let cool.

Step 2: Wash the cherry tomatoes and put them in boiling water to break the skin soup.

Step 3: Take it out and let it cool, and you can remove the skin if you pursue perfection.

Step 4 Cool the tomatoes in a glass bottle, pour in the vinegar water to cool, and I added rose eggplant for the color to look good.

Step 5: Marinate for a few hours and then store in the refrigerator.

A few small tomatoes, an appropriate amount of olive oil, an appropriate amount of black pepper, an appropriate amount of salt, 58 cloves of garlic, rosemary or an appropriate amount of nine-layer tower Method 1, first wash the small tomatoes and cut them in half, lay greaseproof paper on the baking sheet, evenly coat the cut tomatoes with olive oil, salt and pepper, you can put them in a bowl and stir them well and then put them on the baking sheet, to make sure that each one is stained with olive oil 2.

The delicious recipe from the tomatoes, the tomatoes themselves have a sweet and sour taste, and there are still delicious recipes from the tomatoes.

Plum pickled tomato tutorial:

1. After the tomatoes are blanched, soak them in cold water and peel them.

2. Boil the sugar, white vinegar, plum and perilla plum together and let it cool.

3. Put the peeled tomatoes into method 2 and refrigerate for 2 days.

Preparation of Sicilian air-dried tomatoes Carefully inspect the air-dried tomatoes and remove the bad areas (such as the yellowish dura that has turned black, has insects, and has no flesh). Pictured: Dried tomatoes look like this.

Didn't take a picture, this is the ...... of online piracyPut about liters of water in a pot, add about 200ml of white vinegar, and cook until small bubbles begin to appear at the bottom of the pot, but when the pot is not boiling, add the dried tomatoes.

Remove the stems of the cherry tomatoes and wash them, and make a cross knife on the roots (for peeling). Bring water to a boil in a pot and add the cherry tomatoes. Cook for two seconds and remove.

When placed in ice water, the skin of the cross-cut will crack open and the outer skin will be peeled off. In a clean pot, add sake, water, rock sugar and cherry tomatoes and cook for about 5 minutes. This is also to let the sake evaporate some of the flavor.

Remove from heat and pour in apple cider vinegar. Allow to cool slightly and place in the refrigerator in a container.