Monday, July 1, 2013


Tomato paste is a thick paste that is made by cooking tomatoes until reduces n the moisture evaporates then straining them to remove the seeds and skin, and cooking them again to reduce them to a thick, rich concentrate.
In contrast, tomato purée which consists of tomatoes that have been boiled briefly and strained, is a liquid with a consistency between crushed tomatoes and tomato paste.
Also tomato onion masala is used as the base for a number of north Indian dishes. Onions are fried in oil and then tomatoes and spices are added and cooked down until the oil separates out.
Gravy is best eaten fresh, but it can be refrigerated.

A Mongolian or Chinese Hot Pot, Firepot, Fire Pot, or Chinese Fondue Pot, it is
a large communal cooking and serving pot and the forerunner of our modern meat fondue pots.
Hot pot less commonly known as Chinese fondue or steamboat, refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leaf vegetables, mushrooms, wontons, egg
dumplings, and seafood. Vegetables, fish and meat should be fresh. The cooked food is usually eaten with a dipping sauce.
In many areas, hot pot meals are often eaten in the winter.
The Chinese hot pot has a history of more than 1,000 years.
Today in many modern homes, particularly in the big cities, the traditional coal-heated steamboat or hot pot has been replaced by electric, propane or butane gas, or induction cooker versions.

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