Jinnan celery
Tianjin local variety, for solid species. The plant is 80~100cm with light green color, abundant and delicate tissue, deep petiole grooves, snare leaves, no tillering, fast growth, neat and uniform plants, late bolting and strong disease resistance. The growth period is about 120 days, and the average yield per unit area can reach 60008000. It is suitable for cultivation in greenhouse.
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Processing of mushroom and garlic hot sauce
A new compound condiment, mushroom and garlic hot sauce, can be eaten by itself, can be given to relatives and friends, and can be sold as a good way to make use of the market and technology to get rich. 1. Formula 1. Ingredients: 35 kg of Pleurotus ostreatus, 25 kg of bean paste, 35 kg of garlic and 5 kg of red pepper. two。 Excipients: 5 kg of iodized salt, 3 kg of sucrose, 2 kg of ginger powder, 1 kg of onion powder, 0.5 kg of spice powder, 5 kg of peanut oil and 1 kg of sesame oil (iodized salt and sucrose and other accessories should be added or subtracted according to taste). II. Fuck
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Several processing methods of lotus root
Lotus root taste delicious, crisp and juicy, a variety of eating methods, the following recommended several processing methods: first, sweet and sour lotus root raw material selection: choose sturdy, tender fresh lotus root 50 kg, salt 2.5 kg, sugar 20 kg, vinegar 15 kg. Production process: cut the peeled lotus root into 1cm thick slices, boil thoroughly in boiling water, soak in cold water for 6 hours, control and dry. Boil the sugar and vinegar in the pot, cool and pour into the lotus root slices, soak for 3-4 days, pour the vat twice in the middle, and serve. The finished product is crisp, sweet and sour and delicious
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