Solanum nigrum L.
It is an excellent local variety in Tianjin and a medium-ripe variety which has been purified and rejuvenated by our institute for many years. The door eggplant was born in verses 7 and 8. The fruit is spherical or slightly flat, the skin is purple, glossy. The single fruit weighs more than 750g and 5000 kg / mu. The flesh is white, dense and tender, with few seeds and good quality. It is more resistant to saline-alkali high temperature and high humidity. Precocious cultivation is mainly in spring open field, and it can also be postponed in autumn.
Contact address: vegetable Research Institute, Tianjin Academy of Agricultural Sciences, Hongqi Road, Nankai District, Tianjin
Postcode: 300192
Tel: (022) 23369519
Fax: (022) 23615424
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Onion orchid, onion lotus, jade curtain, white flower, gladiolus lotus
Scientific name: ZephyranthesCandida alias: onion lotus, Yulian, Gladiolaceae: Origin of Alliaceae: South American morphological characteristics: perennial herbs, low and compact clumps, plant height 15-20cm. Leaves basal, oblate-linear, slightly fleshy. The leaves are dark green. Flowers solitary, perianth 6, elliptic-lanceolate. Cymes, white with purplish red halo. The florescence is from July to September. The capsule is nearly spherical.
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Processing method of sweet and sour garlic
Sweet and sour garlic is deeply loved by people because of its sweet and sour, tender and crisp, refreshing fragrance and unique flavor. The processing methods are introduced as follows: 1. Raw material selection and treatment. Garlic requires fat, uniform, white skin, fresh and tender texture; remove garlic with thick old skin, diseases and insect pests or rotten garlic; remove garlic roots and leaves, leaving 2 cm leaf stem to prevent garlic cloves from falling apart; remove most of the scales wrapped in garlic; then soak and bleach in clean water, drain water, and pickle. 2. Pickled garlic by weight of 10.
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