Homemade ingredients
VicentaLakin
What we're going to do today is a red and colorful pure ketchup. The inspiration comes from one of Dad's annual dinners, eggplant fish, and when you're about to burn, you find that there's no ketchup at home, and Dad uses tomatoes to make a little taste of it, make an original taste of it, without adding a healthy eggplant fish. Dad's version of healthy ketchup isn't that elaborate, and there's a big chunk of fruit in it, but it tastes just like the tomato sauce. Homemade pure, natural ketchup, sweet, sweet sour, no additions, no embalming, to hell with the pigments, chemicals... It's actually the same thing as making ketchup, first crushing, then heating and mixing. Homemade spices can naturally not be stored as much as those purchased outside, but can be stored for some time after proper processing. After all, without preservatives, do not do too much at once, do long food and prevent bacteria from growing。
VicentaLakin
When cooking, the food is covered in an extra layer of wrapping on its appearance, and the food is made in gold and yellow, and it tastes particularly sweet and delicious. Two toasts were made the first day, because the flour wasn't bought well, because there was not enough stretches, because it tasted a little dusty and tasted not too good, so the next day it was made into a bakery. I didn't know that the production process was particularly simple, and the finished product was very good. And because I liked the thicker particles, I used the hand-made mill, so it was better to control it, and if I liked the thinner, it could be broken with a cuisine。
VicentaLakin
We haven't bought chickens for years, and these years we've been replacing them with shrimp powder, cooking, cooking soup, fresh and calcium. The nutritional value of shrimp skins is high, and the calcium content of shrimp skins is a champion of calcium supplementation, known as the “calcium warehouse” and a cheap calcium supplement. In addition to this, the protein content is very high at 39.3 g per 100 grams of shrimp, which is significantly higher than that of big yellow fish, yellowfish, shrimp, tuna, and meat products such as beef, pork and chicken. Another major feature of shrimp skin is the abundance of minerals and the abundance of iron, phosphorus and calcium per 100 grams of shrimp and phosphorus at 991 and 582 milligrams, in addition to iodine, which is missing from terrestrial and freshwater organisms. So, shrimp leather is called the calcium bank. Shrimp skin is in fact an important nutrient - prawn cyanide, which is the strongest antioxidant found so far and is called Super Vitamin E. The higher the shrimp skin is red shrimp cyanide, which is about 400-800 ppm. Shrimp skins are not only nutritious, but also tasteful. They can add fresh flavors to any dish or soup, and are indispensable seafood spices in Western and Central vegetables。
