Tomato paste is a fresh Tomato Paste-like concentrate products, a unique condiment, generally not directly to the entrance. Tomato paste by the mature red tomatoes by crushing, beating, removal of skin and seeds, such as coarse material, by concentrating, canning, sterilization. It is commonly used for the cooking of fish, meat and other food ingredients, is the color, add acid, help fresh, Yu-Heung seasoning Jiapin.
Tomato Paste practice: Making homemade Tomato Paste
When eating, Tomato Paste commonly used for fish, meat and other food cooking ingredients, is the color, add acid, help fresh, Yu-Xiang seasoning jiapin, is the formation of Hong Kong Cantonese cuisine flavor characteristics of an important content. Tomatoes are already imported, Tomato Paste is more full of foreign taste. Now, there are countless brands of Tomato Paste in the city, but the chefs prefer to make their own Tomato Paste.
Tomato Paste with sugar, vinegar, salt in salad oil cooked in a sour sweet sauce. Tomato Paste is reddish-brown, sauce-like, delicate physique, sour sweet and slightly spicy. Mainly used for western food, such as fried pork chops and some cold dishes put Tomato Paste, or for tomato tail soup, tomato and shrimp.
Tomato Paste Practice: the practice of homemade Tomato Paste
In short, Tomato Paste is a pure tomato, and Tomato Paste is made from Tomato Paste. Tomato Paste can be eaten directly, and Tomato Paste must be processed by cooking. The lycopene content of tomato paste is much higher than that of Tomato Paste.