Variety classification and main characteristics of brocade carp
After continuous hybridization, improvement and breeding, more than 100 varieties of koi have been bred. Japanese koi are mainly divided into 13 categories according to the distribution of color, markings and scales.
1. Red and white koi: the background color of the body surface is silver and white, inlaid with changing red markings.
2. Dazheng tricolor koi: the background color of the fish is snow white, and scarlet and black markings appear.
3. Write common carp: the fish has a black background with triangular or white or red or yellow markings on it.
4. Zhaohe tricolor koi: the fish has a black background with red and white patterns on it.
5. Beiguang koi: black markings on different backgrounds of white, red and yellow.
6. Light yellow koi: the back is dark blue or light blue, while the outer edge of the scale is white, and the left or buccal jaw, abdomen and the base of each fin are red.
7. Yi Koi: the offspring of light yellow koi and red and white koi or tricolor koi.
8. Golden koi: the whole body of the fish is golden yellow.
9. Light writing brocade carp: write the offspring of crossing between common carp and golden carp.
10. Pattern skin light carp: scaleless carp form more than two-color patterns.
11. Gold and silver scale koi: through continuous hybridization, the whole body of the fish is covered with golden or silver scales, shining.
12. Red-crowned koi: the head has a bright round red spot, which is similar to the red crown on the top of the red-crowned crane.
13. Variant carp: except for the above 12 species, other varieties belong to this category.
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Ginger garlic Fried Shrimps in Hot Spicy Sauce
A number of sea prawns, back open edge. The main ingredients are dried pepper, some ginger and garlic slices, shredded green onion and soaked pepper, and a piece of soaked ginger is also sliced. Pour oil into the pan, remember to be a little more, twice as much as stir-frying the same amount of meat and vegetable oil. Heat the oil until spicy and pour in the shrimp. Stir-fry for a while, add dried chili and pepper, stir-fry, let the hot oil "squeeze" the spicy and spicy taste. After spicy and sesame flavor, add sliced ginger and garlic, pickled pepper, soaked ginger (don't put green onions first) ginger and garlic flavor stir-fry, add the right amount of soy sauce, sugar, less cooking wine.
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There are ways to rejuvenate weak fish species in autumn.
Due to the hot summer climate, aging water quality and feeding management and other reasons, the physique of fish species raised by many farmers is weak. If these weak fish species are not rejuvenated in time when the autumn is high and cool, it is not conducive to the overwintering of fish species, and will greatly affect the annual output in the coming year. Therefore, it is very important to rejuvenate weak fish species in autumn. The methods of rejuvenation of weak fish species in autumn are introduced as follows: after the high temperature season of turning ponds and Qingtang in spring and summer, the general water quality is aging, the natural organisms are reduced, and the harmful bacteria are increased, which is not conducive to the fish.
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