Fried shredded eel with parsley
Practice:
1. Kill the eel, wash and cut into shreds. Shredded eel with salt and cooking wine to taste and fishy.
2. Remove the tendons and shred the celery and cut the parsley.
3. Put peanut oil in the pan, heat the oil and add shredded eel, stir-fry until half-cooked, add shredded celery, shredded onions and lilies, stir well and pour out.
4. Heat the oil in the pan, add the above ingredients, sprinkle with cooking wine, season with sugar, pepper noodles and salt, thicken, then add parsley and stir well.
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Katina purple pepper
Katina purple pepper can maintain good fruit setting under the conditions of high temperature and low temperature. The fruit is hard and resistant to storage and transportation. The fruit has a high ratio of pericarp, neat fruit shape, compact and vigorous growth. The fruit color changes from purple to red with a long period. The fruit is easy to pick, early ripening and high yield. It can resist TMO virus. It is suitable for planting in early spring, summer and autumn. It has been imported from the Netherlands by Shanghai seed Company.
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Storage pathological changes of garlic bolts and its control measures
Shoot variation 1. Shoot browning (1) symptoms of shoot browning changed from yellowish green to yellowish brown or dark brown, dehydrated and wrinkled into thin flakes, easy to decay, and easy to be infected by mold, lost toughness, dry change was easy to break, wet change was easy to decay, and was infected by mold. (2) physiological senescence and shrinkage of bolting tissue. High temperature and high oxygen can promote browning, and high humidity will aggravate browning. (3) prevent and control timely harvesting and strictly prevent high temperature, air drying or covering during the period of collection and transportation.
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