Sugar ginger slices
① ingredients: 5kg ginger, 125g alum, 2.5kg sugar.
② production: soak the prepared ginger slices in alum water, which should be 1 cm higher than ginger, soak for 8 to 10 hours, rinse with clean water, filter dry, and stir-fry in a clean iron pan. The iron pot of fried ginger must be washed thoroughly with alkali water, otherwise the sugar ginger produced is black. Pour the dried ginger slices into the pan and stir the sugar together repeatedly. Stir-fry over high fire first. There will be a lot of water in the pot. Don't scoop out the water. When frying, special attention should be paid to the increase of firepower when the moisture is more, and the firepower should be small when the moisture is less, and the firepower will be weakened when the moisture is less and less, and leave the fire when the ginger slices in the pan are basically not dripping. Continue to turn the ginger slices to separate and overlap the ginger slices. Just bask in the sun for another 2 days. The sugary ginger slices made in this way are sweet and spicy, crisp and white translucent. After the sugar ginger slices are made, they are sealed and stored in a dry place in plastic bags, which can be stored for 1 year.
- Prev
Prevention of drought and disease during the development of garlic bolts
The development period of garlic bolting is the reproductive growth period of garlic, which mainly includes the flower bud differentiation period and the elongation period of garlic bolting. Flower bud differentiation is a key period for the growth and development of garlic, and smooth differentiation is conducive to the increase of yield. The extension period of garlic bolts refers to the period from the beginning of the elongation of garlic bolts to the flick of the tail of garlic bolts, about 30 days. The temperature of flower bud differentiation in the development period of garlic bolting is lower than 10 ℃, and the suitable temperature is 12 ℃-18 ℃ in the elongation period of garlic bolts. When the temperature is too low, the elongation of garlic bolts is slow, which affects the yield; if the temperature is too high, the garlic bolts elongate faster, the fiber content is more, and the quality becomes worse.
- Next
Qinjiao No.2
Qinjiao No.2, a new pepper variety bred by vegetable and Flower Institute of Shaanxi Academy of Agricultural Sciences in 1995, was approved by Shaanxi Variety approval Committee in 1999. First, the characteristic "Qinjiao No.2" pepper is a mid-early maturing variety, which grows vigorously in about 50 days from planting to harvest. The plant has a high 50cm, a development degree of 50-55cm and a compact plant type. The fruit of the first ear is born at the 12th node of the main stem. The results were concentrated, with an average of 30 per plant. The fruit is long sheep's horn.
Related
- Where is it suitable to grow horseradish in China? it is expected to see the middle altitude horseradish in Alishan.
- How to prevent tomato virus disease reasonably? (Control methods included)
- Many people like to plant towel gourd on the balcony. What are the main points of this method and management?
- What crops can chili peppers be mixed with?
- Fertilization techniques and matters needing attention in Tomato
- What are the grafting techniques for peach seedlings in spring?
- Harm and control methods of root swelling disease of Chinese cabbage
- What are the pests of sweet potatoes? How to prevent and cure it?
- Symptoms, causes and Control methods of navel Rot in Tomato
- The cause of "Cucumber rotten bibcock" in Farmers' planting Cucumber and its Control Plan