Homemade Oily Mini Dried Tomatoes [part of The Series]
1.
Homemade mini dried tomatoes (after two days at room temperature). Please refer to the diary, the recipe "Homemade Mini Dried Tomatoes".
2.
Wash the spare glass bottles and bottle caps and place them in the colander's conditioning bowl.
3.
The spare hot water is slowly poured into the conditioning bowl, and the glass bottle and bottle cap are soaked for 10 minutes.
4.
Pour out the water after 10 minutes, drain it, invert the glass bottle and bottle cap, and let cool.
5.
After the glass bottle and bottle cap have cooled down, wipe off the water in the glass bottle and bottle cap with a spare tissue. (Do not leave water)
6.
With the spare chopsticks, put the mini dried tomatoes into the glass bottle one by one, one by one, (the amount of dried tomatoes depends on the size of the glass bottle, you can decide by yourself).
7.
Then pour in extra virgin olive oil (pour it until it covers the dried mini tomatoes).
8.
Cover the lid and store in a cool place. It can be eaten within 1-2 months. (Do not put in a sunny place, it is perishable)
Tips:
Afterwords:
1: Step (5) After drying, take some time to dry. If there is moisture, food can easily become moldy. Especially the concave and convex edges of the inner layer of the bottle should be paid attention to, the most prone to mold if there is residual moisture.
2: Step (3) is to sterilize glass bottles and caps. (It's easy to burst with a boiled glass bottle)
3: When using or eating, use clean public chopsticks or public spoons (if it gets into other food or eat it in your mouth, it is best to use it once, and then use it with another clean) food is less prone to spoilage Or moldy. (It is best to use it up soon.)
4: "Mini Dried Tomatoes" Please refer to the log "Homemade Mini Recipe of Dried Tomatoes [Part of the Series]".
5: "Greased Mini Dried Tomatoes" Please refer to the diary, the recipe "Homemade Dried Mini Tomatoes in Oil [Part of the Series]".