500 grams of tomato, 1 lemon; seasoning: 50 grams of rock sugar.
1: The tomato is cut into a cross and boiled in boiling water. The hot tomato is peeled off and cut into pieces.
2: Cut the tomato into a blender and pour it into a mud. Pour the beaten tomato puree into a small stockpot.
3: Add the rock sugar to the tomato puree in the pot. After the pot is opened, turn to a small fire and slowly simmer until it is slightly thick. Stir in the middle to avoid sticking the pot.
4: When it is thick and sticky, it will be squeezed into lemon juice for 2-3 minutes.