Hangzhou red eggplant
Zhejiang local varieties (conventional species). The plant type is short, the growth is weak, the plant height is about 50cm, the development degree is 41cm × 47cm, the branching ability is strong, the resistance is medium, the ability of low temperature and high temperature tolerance is weak, the first flower appears in the 9th ~ 10th leaves, the fruit is slender and uniform, length 25cm 300m, the pericarp is purplish red, the surface luster is bright, the pericarp is thin, the pulp is white, waxy, and the food is delicious. Generally 667 square meters produce 2000~2500kg.
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White celery
Variety characteristics: 1. Agronomic characters: medium plant type. The plant height is about 60cm, the leaf is green and petiole is white, the root system is well developed, the growth cycle is short, and the single plant weight is sparsely planted with 250mg, which is suitable for cultivation in open field in summer and autumn and protected field in winter. Overwintering production is easy to bolt in spring, so pay attention to timely harvest. Sparse planting adopts the method of seedling transplanting, close planting should be direct seeded, and there should be a gap between seedlings and seedlings after emergence. two。 Economic, ecological and social benefits white celery, as a supplement to vegetable varieties, is popular in the market.
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Processing of fresh chili sauce with mushroom and garlic
Pleurotus ostreatus is not easy to be stored and transported over long distances. In order to avoid oversupply during the peak period, it is a good way to process Pleurotus ostreatus into a new type of delicious compound condiment, mushroom and garlic fresh hot sauce. First, the formula. Pleurotus ostreatus 25%, bean paste 35%, red pepper 8-10%, sugar 2-3%, salt 1.5-2.5%, ginger 1%, related spices 0.5%, rapeseed oil and sesame oil. Second, operation 1, preparation: Pleurotus ostreatus is washed, spread out and drained, torn into thin strips, dried until more than half dry, then chopped into pieces. Peel garlic cloves
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