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What kind of pesticide does cabbage use for raw bugs?

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Cabbage is one of the vegetables we often eat. Its planting method is simple, and basically every household in rural areas likes to grow some. So, what kind of pesticide does cabbage use for raw bugs? What pesticides are used for raw cabbage bugs? It depends on what kind of worm is born.

Cabbage is one of the vegetables we often eat. Its planting method is simple, and basically every household in rural areas likes to grow some. So, what kind of pesticide does cabbage use for raw bugs?

What pesticides are used for raw cabbage bugs?

It depends on what kind of worm is born, and then choose the appropriate pesticide. If it is aphid or whitefly, it can be sprayed with 1000-1500 times of imidacloprid WP or 1000-1500 times of acetamiprid. If it is Pieris rapae and Spodoptera exigua, 2.5% cypermethrin 2000 times or 4.7% cyhalothrin 3000 times can be sprayed.

What family does cabbage belong to?

Chinese cabbage belongs to Brassica vegetables of cruciferous family. The vegetables of the same family are kale, brassica, greens, mustard, kale, kale, turnip, bitter mustard, kale, mustard, turnip cabbage, European rape and so on.

Third, how to pickle spicy cabbage?

1. Cleaning: cut the cabbage into four pieces, wash it with rice washing water, and then dry it in Shau Kei to drain a little.

2. Sprinkle salt: sprinkle salt between the leaves of each layer of cabbage, sprinkle more roots and less leaves. After sprinkling, put it in a cling box and marinate for 6-8 hours.

3. Cleaning: wash the pickled cabbage with clean water and dry it (if you grasp it with your hands, the water will prevail).

4. Hot sauce: stir 50g glutinous rice flour in 300g water, heat it into a thin paste over low heat, stir while heating, put in chili powder after cooling, stir evenly. Add chopped onion, mashed garlic, mashed pear, sugar and mashed ginger and mix well.

5. Paste: spread hot sauce on every layer of cabbage, put it in a sealed container, ferment at room temperature for one day, refrigerate and ferment for two days.

 
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