How to cook canned tomato sauce

Canned ketchup is actually a kind of food that many people like to put in and pair with other foods when cooking. Canned food is convenient and easy to eat, so it is a must-have for every household. So, have you ever known how to pair canned ketchup to make the food more delicious? Check out the following list of recommended ways to pair canned tomato sauce with different foods.

1. Canned fish method

Ingredients: 3 jin of herring (it takes a long time to make once, which is a bit annoying, so I made a lot at a time and put the rest in the refrigerator)

Note: Herring is a marine fish that is high in oil, has many bones and is delicious, making it the most suitable for making tomato sauce salad.

Ingredients: tomato sauce (you can use a bag of tomato sauce instead, but it won’t taste as good), two tomatoes, onions, ginger, and garlic (not too little as there will be a lot of fish), a bottle of beer, Sichuan peppercorns, aniseed, salt, sugar, dark soy sauce, and bay leaf Korean hot sauce in a box (it’s okay if you don’t have these two).

1. Wash the herring, cut into sections and drain, cut the tomatoes into small pieces, flatten the ginger, cut the green onion into sections, and slice the garlic.

2. Light the wok, wipe the wok with ginger slices (to prevent the fish from sticking to the wok), add oil, heat it up, add star anise and peppercorns to bring out the aroma, add herring pieces, onion, ginger, garlic, a quarter bottle of beer (a lot of fish to prevent the wok from sticking), tomatoes, and tomato sauce (as much as a bag of tomato sauce), stir-fry for a while, then pour in the remaining beer, sugar, salt, dark soy sauce (for color), bay leaves, and Korean chili sauce.

3. After the water boils, adjust the taste, pour the fish and soup into the pressure cooker, cover the lid and valve, release air over high heat for two or three minutes, then reduce the heat and simmer for half an hour. You will smell the fragrance in the middle. After the pressure cooker cools down and stops releasing air, open the lid, and a pot of herring in tomato sauce with good color, aroma and taste is ready. Even the bones are crispy, delicious and nutritious, very suitable for children. The remaining fish soup is also delicious. My son uses it to mix rice and dip it in steamed buns.

2. Spanish mackerel canned fish

1000g Spanish mackerel, 1 spoon of cooking wine, 1 spoon of light soy sauce, half a spoon of dark soy sauce (dark soy sauce makes the color more beautiful), 1 spoon of salt, 1 spoon of xylitol, 1 teaspoon of five-spice powder, 1 teaspoon of white pepper, 1 teaspoon of Ajinomoto Sichuan pepper, 3 cloves of garlic, 2 tomatoes, half a stalk of green onion, 3 slices of ginger, a little tomato sauce

1. Clean the Spanish mackerel, cut it into sections, and boil it in water with a little salt, pepper and garlic.

2. Cook until it turns white. 3. Chop two tomatoes into large pieces, chop green onions, ginger and garlic, and prepare tomato sauce.

4. Combine cooking wine, light soy sauce, dark soy sauce (dark soy sauce has a more beautiful color), salt, xylitol, five-spice powder, white pepper, and Ajinomoto's Tian Tian Xiang to make a bowl of sauce.

5. Put oil in the bottom of the pressure cooker, spread half of the tomato cubes, green onions, ginger, garlic, arrange the drained Spanish mackerel one by one, sprinkle with the bowl sauce, and evenly spread the other half of the tomato cubes on top. Do not add water, cover the lid, and cook for 25 minutes.