Homemade ingredients

Ketchup

Ketchup

VicentaLakin

Ketchup is widely used in Italian and Spanish foods. There are basically two types of tomato sauce in the supermarket: tomato sauce and ketchup. The difference between the two is that tomato sauce is sweet, usually used for Western food or for dessert. And ketchup is used to make Western fried rice noodles or pizzas, which taste essentially salty and sweet. Both are more widely used in Western foods, where the purchase of pure imported ketchup is generally more expensive than ten yuan. The ketchup can be made on its own, and the Italians generally make it on their own. Only busy people in Italy go to the supermarket to buy finished ketchup. It's easy to make ketchup, so you can cook it slowly, and then put it in the freezer for a while. If you want to make it with a softer mouth, you can mix the tomato into a juice with a cuisine and then make it on fire. The tomato sauce used by Italians needs to be made of oil, while tomato sauce is not made of oil, and tomato sauce is made of tomato meat, vinegar and sugar. Today it is producing tomato sauce, which is commonly used in Western food, and its main approach is as follows:
Homemade strawberry sauce

Homemade strawberry sauce

VicentaLakin

Although it was a little cold this spring, it did not affect in any way the green willows and the grass will fly. A variety of seasonal fruits are also on the market. At this point, strawberry is my favorite. When I went to the early market today, I found that little strawberries were fresh and cheaper than they were when they were on the market, I bought two pounds, some of them now, and some of them could make themselves a strawberry sauce, both healthy and delicious. It's good to eat or to give friends away
Almond tofu

Almond tofu

VicentaLakin

Almond tofu is a well-known traditional paste in Beijing, which is mainly boiled with sweet almonds and boiled with water, torn into pieces after frozen condensation, known for its shape as tofu. However, as a result of their reputation, the river has spread widely, although the methods of producing almonds and tofu vary from one region to another. The traditional almond tofu practice is more demanding, requiring the grinding of salt with stone, and modern production techniques are much simpler. They can be made of apricot powdered water into slurry, or can be bought into a full-blown almond truffle, which can be made into tofu with milk, fish glue, etc. However, in pursuit of taste, modern practices also include the incorporation of such methods as light cream, fruit, egg-cleaning, nectar, and fruit, so that tastes are more abundant and nutritionally valuable。