How to eat ketchup to make it taste good?

Ketchup is generally available in our family kitchens, so how can we eat ketchup to get more nutrition and how can we eat it to make it taste better?

Step 1: Prepare the utensils

The container for tomato sauce is a wide-mouth bottle (any wide-mouth wine bottle or beverage bottle) with a stopper. First, clean the bottle inside and out (you can also add fine sand to water, put it in the bottle and stir it back and forth to clean it), then put it in a pot with water, fill the bottle with clean water (without a cover) and boil it for 10 minutes, then take out the bottle with water and put it on the stove for later use.

Step 2: Make tomato sauce

Pure tomato sauce

Wash the tomatoes (appropriate amount), steam them in a steamer for a few minutes, remove the skin and the rough and rotten parts of the stem, crush them with your hands, and boil them in a pot. After a few minutes, wait for the tomatoes to cool down, stir them with a spoon, and then bottle them.

Rich tomato sauce

Ingredients: 2000 grams of tomatoes, 400 grams of white sugar, 150 milliliters of white vinegar, 50 grams of salt, 15 grams of five-spice powder, appropriate amounts of chopped onion and garlic, and a little pepper.

practice:

1. Select ripe tomatoes that are free of rot, disease and insect pests, wash them, then steam them in a steamer. Take them out, peel them, crush them, and then filter out the seeds with clean gauze, leaving the pulp.

2. Put five-spice powder into white vinegar and soak it for 2 hours, then add sugar and salt to dissolve it completely. After mixing evenly, pour it into the tomato pulp.

3. Mix a little onion, minced garlic, pepper and tomato paste, put them into a pot and cook over low heat, stirring while cooking until it becomes a thick paste. Put it into a clean and dry glass bottle while it is still hot, cover it and store it in a cool and dry place.

Western-style ketchup

Ingredients: 2000 grams of fresh tomatoes, appropriate amounts of olive oil, minced garlic, and diced onions, a small amount of bay leaves, rum, water, sugar, salt, and pepper.

Method: 1. Wash the fresh tomatoes, put them in a casserole and cook them. After cooking, peel and seed them, and put them in a blender to crush them.

2. Heat olive oil in a pan, add minced garlic and diced onion and stir-fry until the onion is soft, then add the crushed tomato paste.

3. After stir-frying, add bay leaves, rum, water, sugar, salt and pepper to season.

4. Cook over medium heat until the soup thickens, then remove the bay leaves and the tomato sauce is ready.

Step 3: Bottle the ketchup

When bottling, pour out the water in the bottle first, then use a funnel to put the tomatoes into the bottle while they are still hot, leaving a little space at the mouth of the bottle, drop a little wine on it, and then tighten the rubber cap.

The tomato sauce made using the above method can generally keep its taste unchanged for more than a year and is the same as fresh tomatoes, but it cannot be stored after opening the bottle.

Step 4: Storing Tomato Sauce

If you cannot finish the canned ketchup after opening it, it will go bad after a while. If you open the canned ketchup and steam it before eating, the leftover ketchup will not go bad for a long time. There is another good way to prevent the ketchup from going bad, which is to put a layer of plastic wrap on the opening of the canned ketchup and seal it. It can also be stored in the refrigerator for a long time. When eating, scrape off the top layer and eat it.