Traditional Chinese Tomato Sauce with Corn Beans: Recipe, Ingredient Ratios & Step-by-Step Method

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In short: Traditional Chinese How to make tomato sauce. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 1854 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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Tomato Sauce with Corn BeansPreparation method1. Material selection: The jade beans are divided into large and small sections using a grader, and moldy, insect-eaten, dry scars, patterned and variegated beans are removed.2. Soaking: Soak in clean water for 16 to 24 hours (the ratio of water to beans is 2:1). Change the water to prevent germination and deterioration. The soaking time depends on the temperature and is subject to full soaking.3. Pre-cooking: …

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