番茄加蒜冷冻机
成分分量
- 四杯成熟樱桃番茄
- 2头大蒜丁片烤
- 15+4茶匙Kasher盐
- 新土辣椒味
- 2杯浅棕色糖
- Peectin(见下图)
方向引导
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开工
制作大约3杯,用搅拌机或食品处理机脉冲4杯非常成熟的樱桃番茄,2头大蒜烤叉子(在325摄氏325摄氏度前约一小时封装和烤)、1+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
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二叉
使用Ball即时果分量混合2包白菜加2杯浅褐糖stir糖/插料番茄混合
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3级
使用波摩纳通用将棕色糖混合番茄混合后再通过混合3滴开水外壳液添加番茄混合体 并用三茶匙缓慢搅拌