By now, many have acquired such a convenient and useful device as a multivarker, with which you can prepare not only different dishes, but also juices from various fruits, for example, from tomatoes. You ask: "Can not somehow be simpler? What, necessarily with the multivariate? Maybe it's better to use a juicer , because unboiled juices are more useful? "
Firstly, not all (even branded) juicers cope with this task well. In some cases, it turns out to be separately cloudy-transparent juice and separately a thick red mass.
Secondly, there are people who have tasty and healthy tomato juice that can cause allergic reactions.
In addition, in tomatoes contains lycopene - a very useful substance for the prevention of cancer, cardiovascular, eye and nerve diseases. After heat treatment, the activity of lycopene in tomato products increases significantly.
Tell you how to make juice in a multivark.
Tomato Juice in the Multinark "Panasonic"
Ingredients:
- tomatoes (tomatoes) red ripe - 1 kilogram;
- salt (optional) - no more than 3 g.
Preparation
Remove the tomatoes from the stem, carefully washed, cut into halves or quarters and remove the red part of the core adjacent to the peduncle.
Tomato juice, prepared in a multivark, can be poured into sterilized jars and rolled up (lids, too, must be sterilized). No preservatives other than salt are required, because the tomato mass itself is a very effective preservative.
In the multivarker you can also make juice from a pumpkin , it will be delicious and useful.