The vast number of fast eggplant
This variety is a new high-quality eggplant variety specially selected for early-maturing cultivation in greenhouse. The eggplant is about 25 Mel 35 cm long and 4.50 mi 5.50 cm thick. It has a bright black and purple color, good quality, fast stretching and strong disease resistance. The average weight of single fruit is about 180 grams, and the longest weight of single fruit is 520 grams. Compared with other varieties, it is more tolerant to low temperature growth (the fastest after blooming, it can be harvested in 10 days), the Internode is short, the fruit is concentrated, and the ability of continuous fruiting is strong. More than 20 commercial fruits can be harvested continuously per plant in the protected area. The average yield per mu is about 5500 kg, and the highest yield per mu can reach 12000 kg. It is one of the best varieties for production and early listing in winter and spring.
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Qinghai eggplant ginseng
Scientific name: Mandragorachinhaiebsis family genus: eggplant family Ginseng Genus florescence: May-June distribution: born in the beach grassland or rock crevices, forests, etc., at an altitude of 3650-4000 meters. Distributed in Qinghai and Xizang. Introduction: perennial herbs. The root is fleshy, bifurcated. Rhizome short, densely scalelike leaves; stem 3-6 cm tall. Leaves set at the top of the stem, long elliptic or shovel-shaped elliptic, 3-6 cm long and about 1.5 cm wide. five
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Processing of Sugar Plum Ginger
This product is a traditional sugar product, previously marketed in Southeast Asia, with sweet, sour, salty, spicy and special flavor. Processing techniques are as follows: 1, raw material treatment: preparation of powdered ginger: fresh tender ginger and fresh old ginger are used, the ratio is 4:3, the two kinds of ginger are fully washed, after scraping off the floating skin of ginger, the color is protected after chopping, soaking in 0.1% sodium bisulfite solution for 8 hours, then rinsing with clean water, beating into a beater into fine pulp, spread in a baking pan, drying at 65 degrees Celsius in a dryer to dry ginger powder. Add sugar to mix powder: use pure
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