Stewed red pepper
Ingredients: 10 kg of red pepper, 1.5 kg of salt, 10 kg of salty fontanelle water, 250 g of brown sugar. 15 grams each for pepper and star anise.
Processing: choose fresh, thick meat, no damage, big red pepper with handle, together with various seasonings into the altar to seal, after about 10 days. Crisp, sweet and slightly spicy.
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Six cloves of garlic
Variety source: introduced from Japan. Characteristics: six cloves garlic is an excellent variety selected in Japan, with strong disease resistance, strong growth, high yield, pure white garlic and excellent marketability. Main points of cultivation: planting in the middle of September, adopting high ridge and double rows, covering with plastic film. Plant more than 10,000 trees per mu. Overwintering in the field, it is necessary to cover a layer of hairy grass to protect against cold after winter, and harvest in late June of the following year. Test and demonstration: six cloves of garlic is suitable for planting in Dalian.
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Winter pepper disease prevention starts at seedling stage.
Pepper is one of the major vegetable varieties planted in winter in Guangdong. in recent years, the phenomenon of seedling death in winter or early spring protected field and open field cultivation of pepper is becoming more and more serious, which seriously affects the economic benefits of farmers planting pepper. After investigation, it was found that the dead pepper seedlings were generally caused by Fusarium wilt, blight, Sclerotinia sclerotiorum, bacterial wilt and so on. According to the investigation and research for many years, the dead pepper seedlings are not only related to continuous cropping cultivation and climate, but also to the pathogens that have been carried from the seedling stage to the field. If it is infected at the seedling stage, the disease will be more serious; if it is not infected, even if it is serious.
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