自制番茄酱

2024-06-05 18:00:28 759

自制番茄酱
这个剥番茄皮的方法是在圆猪猪的新浪博客里看到的,这次经过试验,实在是方便,去皮很完美的说,非常建议大家尝试一下。做番茄炒蛋的时候,诺宝总是爱挑出番茄皮来,有了这个方法宝贝以后吃起番茄来就不用那么麻烦了,谢谢猪猪姐的分享!
        做之前没搜索过其他做番茄酱的方法,这个是凭自己的感觉做的,编菜的时候搜索了一下,看到很多其他方法:有用搅拌机打的,有加水煮了再过滤的~~我觉得我这样做是最简单省事的,爱偷懒的童鞋们不妨一试哈。
       夹着番茄籽的浓浓原味番茄酱,不会像市售的番茄酱那般又甜又咸,也没加什么洋葱等配料,完全的原汁番茄酱,搭配米面主食或用来酌菜都很美味。最经典的莫过于拿来搭配土豆了,大家应该都不会陌生某某老人头餐厅的经典组合吧。

Details of ingredients

  • 番茄3个
  • 鸡精少量

Technique

  • 难度初级
  • 工艺
  • 口味甜味
  • 时间十分钟

Steps to make 自制番茄酱

  • 1.先来介绍一个快速剥番茄皮的方法:
  • 2.1、将番茄洗净,取一个大叉子从蒂部插入固定好(图上的范例是一开始的,后来经过试验从蒂部插着最方便剥皮的);
  • 3.2、煤气灶开小火,将番茄放在火上来回的转动加热,不一会就会听到“扑哧”一声,番茄的皮因为加热自己爆开了;
  • 4.3、然后就可以轻松的将皮完整的剥下来。
  • 5.4、然后将番茄切成小块(图上还是大块呢,继续切中);
  • 6.5、热锅入小块黄油,小火加热至融化;
  • 7.6、放入切碎的番茄丁中小火煸炒,期间不断的碾压搅拌,以免糊底;
  • 8.7、最后待差不多成糊状后,视各自喜好加入糖、盐、鸡精调味即可。很简单,全程只有不到10分钟,美味的番茄酱就做好了。
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