Little tomato yeast
By VicentaLakin
And today we'll share with you a newly finished little tomato fermentation. The material is made of tomatoes and lemons and sugar in the same way as other enzymes. The fermentation is red and the rest of the sugared tomatoes are delicious
Recipe Recommendations
- small tomatoes
- fresh lemon one
- white granulated sugar
- sweetening
- skills
- several days
- simple
Steps for Little tomato yeast
1
Tomatoes and lemons are washed, surface water is controlled
2
Lemon to the thick skin, slice the thin.
3
The tomatoes split in two.
4
A sugar on the bottom of the container, and a little tomato and lemon.
5
Repeat step four until all tomatoes, lemons and sugar are run out, and end with a layer of sugar on top
6
Cover the lid. The best place to use this sealed container is an automatic air piston on the lid, which is the red circular part of the chart ... Pull the piston up so that the air is free to enter and leave, without fear that the internal gas generated when the enzymes are made will expand the lid. If you don't need air for free access, just press the piston, and it's hard to open it. When you open the lid, it's easy to pull the lid
7
Cover the lid. The best place to use this sealed container is an automatic air piston on the lid, which is the red circular part of the chart ... Pull the piston up so that the air is free to enter and leave, without fear that the internal gas generated when the enzymes are made will expand the lid. If you don't need air for free access, just press the piston, and it's hard to open it. When you open the lid, it's easy to pull the lid
8
Sugar melts after about two to three hours, at which time the sugar is evenly mixed with tomatoes with clean chopsticks or washed hands, accelerating the rate of melting。
9
In about two days, sugar will melt completely. One or twice a day after that。
10
In about a week, all the little tomatoes and lemon chips float up, and there's little bubbles inside。
11
In about a week, all the little tomatoes and lemon chips float up, and there's little bubbles inside。
12
In about 10 days, the bubbles will be increasing, at which point the packagings can be moved to see more and more of the bubbles produced, while also generating large amounts of gas. The timing of fermentation varies according to indoor temperature。
13
In about two weeks, when a large amount of bubbles and gas were seen, the fermentation began to stabilize, the enzymes were made. Keep yeast in clean glass containers。
14
After filtering, the remaining little tomatoes and lemon residue are removed from the lemon, and the remaining sugared tomatoes can be painted on the bread!
15
After filtering, the remaining little tomatoes and lemon residue are removed from the lemon, and the remaining sugared tomatoes can be painted on the bread!