Homemade ketchup
By VicentaLakin
Make your own little sauce, put it in a bottle of jars, contain a sweet little bit of it, enjoy it, enjoy it, eat it. It's sour ketchup, fries, bread, etc., no less than ketchup at the supermarket。
Recipe Recommendations
- tomato appropriate amount
- rock sugar appropriate amount
- starch appropriate amount
- sweetening
- burn
- half an hour
- simple
Steps for Homemade ketchup
1
Tomato wash。
2
Sugar, starch。
3
Take a tomato and shave it with a knife。
4
Easy enough to rip off the skin。
5
Tore off the skin of the tomatoes and the surface was smooth。
6
Take the tomatoes to Ti, Chee Cheng Ding。
7
Put it in the mixer and mix it into a paste, and don't put the ketchup juice in it, which reduces the length of the process。
8
Put tomato juice in the pot。
9
Fall into starch mix and do not fire at this time. Or you can mix it evenly in tomato juice。
10
When mixed, fire, with shovels, little fire, and a proper amount of ice sugar (with no idea how much ice sugar to eat) during the course of the fire。
11
The ketchup sauce is so thick that it is dryed into an oily, waterless bottle and frozen in the fridge。
12
Easy to go to the little trick of tomato skins: to do a “whole massage” with a knife over the entire tomato body, not too strong, so that the scratches don't get so full of water, every place scratches, then it's easy to tear off the skin, and it's also to keep the tomatoes smooth. It'll take about one minute and 20 seconds for a tomato to go from scratch to skin, won't itHomemade ketchup Make Tips
1. stir-fry tomato juice with starch to increase the consistency of the sauce.
2. Add the amount of rock sugar according to your taste. You can also use white sugar.
3. There is no preservatives added to the ketchup you stir-fried yourself, so you need to eat it as soon as possible. Personally, you think the shelf life is one week.
2. Add the amount of rock sugar according to your taste. You can also use white sugar.
3. There is no preservatives added to the ketchup you stir-fried yourself, so you need to eat it as soon as possible. Personally, you think the shelf life is one week.