How to cook tomato sauce

We all know that ketchup actually has certain nutritional value, so how do we cook with ketchup at home?

Cream of beef diced tomato soup (French cuisine)

Features: bright red color, fragrant, fresh and delicious.

Ingredients: 2 kg cream tomato soup, 150 g cooked beef, 100 g carrot, 150 g potato, 50 g tomato sauce, 1 bay leaf, 50 g rice wine, 50 g white tower oil

Preparation: 1. Prepare the cream tomato soup: Heat a steel pot, add 150g of white tower oil, add 500g of vegetable spices (carrots, onions, celery) and fry until they are ivory yellow, add 100g of tomato sauce and fry until they are red, add 500g of tomato sauce and 2kg of beef broth, bring to a boil over high heat, add 10g of salt, pepper, bay leaves, and oil sauce, stir well, turn to low heat and simmer for two hours. Then remove the vegetable spices and other debris, or filter with a clean cloth, add fresh cream, and it is ready.

2. Cut the cooked beef, potatoes, onions and carrots into 5 mm square pieces.

3. Heat a steel pot, add white tower oil, heat it up, add onions and carrots and fry until 80% cooked. Pour 2 kg of pre-prepared tomato soup, add diced beef, diced potatoes, wine, and bay leaves, simmer for about 30 minutes, add white tower oil and stir well before serving, and serve in a soup bowl while hot.

Scrambled Eggs with Tomato Sauce

Ingredients: 4 eggs, 2 tablespoons tomato sauce, 1 teaspoon salt, 3 teaspoons white sugar.

practice

1) Peel the eggs first, put them into a bowl and beat them with chopsticks until foamy, then add salt and beat until smooth.

(2) Heat up some oil in a pan, add the egg mixture and stir until the egg mixture clumps together.

(3) Heat a small amount of oil in a pan. When the oil is hot, add the tomato sauce and sugar and stir-fry quickly. When the sugar is dissolved, add the egg cubes and stir-fry evenly with the tomato sauce.