Italian ketchup
By VicentaLakin
A detailed video of "I'm eating" 01, "I'm eating tomatoes" has been uploaded to the Queue Video. It's an Italian special, both appetizers and staple foods, which can be eaten in cold and hot。
Recipe Recommendations
- sour and salty
- roast
- an hour
- ordinary
Steps for Italian ketchup
1
First, cut off the head of the tomato
2
And empty the part of the tomato into the bowl, and then make juice
3
Put some salt in the bowl
4
And a quarter of a spoon's roller for the sauce
5
Then I'm going to use a hand-carrying stick to make tomatoes juice
6
Add two more spoons of olive oil and mix them evenly
7
And then, after pouring a spoonful of olive oil in a non-compulsive pot, pouring dried rice into the pot and blowing up the scent
8
Two or three minutes after the blast, half of the fresh ketchup is in the pot, evenly mixed with rice
9
If you feel too dry in the middle, you add some water to the pot. Ten minutes later, the fire was shut down for five minutes to cool the rice, and the oven was preheated to 180 degrees
10
The other side brushes an olive oil on a suitable dish
11
Then put the empty tomatoes in
12
Put some salt in the tomato
13
In five minutes' time, you can fill the tomatoes with a spoon that's already warmed rice
14
And pour the rest of the ketchup on rice and put on the ketchup cap
15
And finally, you'll be able to get into the oven with an olive oil on it。
16
It's a 180-degree roast for about an hour。