Introduction of iron scallions
Variety characters: This variety is selected from Japanese onion purification of excellent typical plants and Zhangqiu onion stable male sterile line hybrid combination. Its characteristics: scallion white long and thick and hard, sheath mouth tight, high lodging resistance, thick mesophyll. Dark green leaves, thick waxy. Cold, heat resistance. At minus 7 degrees, scallion white heart leaves can still grow, spring returns to green early, thick and fast. After bolting, the lateral buds grow rapidly, the disease resistance is strong, and the high-yield varieties can be harvested all year round, which is an ideal choice to fill the off-season market.
Cultivation points: ten days average temperature 16-17℃ can be sown. The seed amount per mu is about 1500 grams, and 3-4 mu of land can be transplanted per mu of seedling field, with plant spacing of 4 cm-5 cm, row spacing of 80cm, and 2- 25,000 seedlings per mu. During the growth period, water and fertilizer are promoted vigorously, soil cultivation is timely carried out, and diseases and insect pests are prevented and controlled in time.
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Successful breeding of a new variety of water celery in Hubei
The new water celery variety "E Shuiqin No. 1" selected by Wuhan vegetable Science Research Institute (postcode: 430065, telephone: 027-88116313) has been approved by Hubei Province not long ago. The plant height of this variety is 45-50 cm, and the number of leaves per plant is 5.0-5.5. It has strong adaptability, crisp taste and strong fragrance. Each kilogram of fresh products contains vitamin C 82.04 mg and crude fiber 0.93 g. The yield of 667 square meters (1 mu) reached 3200-37
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Spicy processing technology of circular garlic
Garlic spicy: the use of a unique formula and unique production methods, so that garlic spicy has a unique flavor and taste, with fragrant, spicy, crisp, crisp and all ingredients, spices are filled with pepper circle. During frying, the product does not stick to pan or burn, and all ingredients and spices are combined to make the product crispy, increase the fresh fragrance of the product, and make the product more natural. After many people and peer chef's taste compensation, get a higher evaluation, is a rare diet with meals.
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