Red three cherry peppers all over the sky
Mantian red three cherry pepper is the latest pepper variety selected by Zhengzhou Fruit Tree Research Institute of Chinese Academy of Agricultural Sciences.
The plant type of this variety is compact, the plant height is 60cm to 80cm, and the pepper fruit is clustered upward (also known as Chaotian pepper). It is highly resistant to stress and has strong resistance to diseases caused by bacteria, fungi and viruses.
The full-sky red three-cherry pepper has bright red color, strong spicy taste and good quality after ripening, each plant can bear about 200, and each mu can produce 300 kilograms of dry pepper, which is the first choice for processing pepper.
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Banqiao Baiqin
Banqiao white celery, also known as celery, parsley, mildew celery, is a good local variety in Yuhuatai district, with fragrant flavor, good quality, high yield and strong disease resistance, and can be cultivated in four seasons. The plant is semi-erect, the plant height is 71.7 cm, the stem is green, 1 cm thick, and the stem node is easy to have adventitious roots. Clasping stem, solid, weight 25-30 grams per plant. During the growing period of 40-180 days, the yield per mu can reach 3000 kg. In growth, green stems were used for asexual propagation, and axillary buds were used to germinate into new plants. The new leaves are softened by cultivating soil.
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The method of pickling Laba garlic
Residents in northern China usually have the habit of pickling garlic around the eighth day of the twelfth lunar month (the eighth day of the 12th lunar month). The color of pickled garlic in this period is green, coupled with its unique sour, sweet and spicy taste, it can be described as a kind of delicious food. People used to call it "Laba garlic". Laba garlic has the effect of appetizer and digestion, and it is a kind of cheap food. Not only its garlic meat is edible, but also the sweet and sour pickled garlic is a seasoning for people to eat dumplings and cold dishes, and it can also be eaten as sober soup. But the traditional pickling method of Laba garlic
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