Red shellfish with ginger sauce
Raw material:
250g fresh red shellfish, 10g ginger rice, 30g vinegar, 50ml soy sauce, 4g sesame oil, 1g salt, 2g monosodium glutamate.
Production process:
1. Wash the red shellfish, add a little water and baking soda powder in the basin and grasp well. After soaking for 1 hour, rinse the soda on the red shellfish with clean water and slice into thin slices.
2. Put ginger rice into a bowl and add soy sauce, vinegar, monosodium glutamate and sesame oil to make flavor sauce.
3. Heat the spoon, pour in the water and bring to the boil, drop into the red scallops, fish into the clean plate, serve with the sauce and serve.
Flavor characteristics:
The color is red, tender and refreshing.
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Control of three diseases of onion and garlic
First, purple spot. It is mainly harmful to chives, scallions, garlic, onions, leeks and so on. It is the main disease of scallions and garlic, and leaves and pedicels are the main damaged parts. The disease spot is watery at first, grayish white, slightly sunken, and then expanded into an oval or fusiform, purplish brown. When the humidity is high, the disease produces a black mildew layer arranged in the shape of a concentric wheel. When the disease is serious, it causes the leaves and stems to wither or collapse. The disease occurs seriously under warm and humid conditions or lack of fertilizer and drought. The disease is serious in sandy soil, dry land and fields seriously damaged by thrips. ⑴ agriculture
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Xiangge No. 4
Variety source: formerly known as Xiangza 6, it is an eggplant hybrid combination selected by vegetables in Hunan Province. Characteristics: plant height 95cm, development degree 85cm, leaf color dark green, leaf surface purple halo, stem and leaf vein light purple. The first flower is born in section 9-11, mostly a single flower. The fruit is 17-19cm in length, 5. 6-6.1cm in diameter and white in flesh. The total yield of 667m2 in multi-site trial was 2347kg, and the previous yield was 771kg, from planting to beginning.
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