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Master the correct method when earthing up ginger to avoid damaging the roots
Ginger needs to be earthed up several times during its growth period. It is understood that the mechanical earthing-up machine used locally in Anqiu causes more serious root damage to ginger than manual earthing up, because the furrow bottom formed by the earthing-up machine is about 20 cm wide and the ridge height is 40 cm, while manual earthing up with a hoe leaves a furrow bottom of about 10 cm and a ridge height of around 35 cm. "When the earthing-up method cannot be changed, excessive root damage can be avoided by adjusting the growth direction of the underground ginger tubers, that is, when sowing the seed ginger, deliberately place the seed ginger perpendicular to the planting row, so that the daughter ginger and granddaughter ginger are also perpendicular to the planting row. By the time of earthing up, the entire ginger tuber is then perpendicular to the planting row, while the fleshy roots, lateral roots and fibrous roots caused by earthing up extend along the direction of the planting row, so they will not be damaged too much during earthing up. If the underground seed ginger is sown parallel to the planting row, too many roots will be damaged during earthing up." said Liu Shinian of Qianyulin, Linghe Town, Anqiu City.
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Earthing up ginger requires attention to technique; master the skills for a steady high yield
Earthing up is an important measure that determines ginger yield and quality. Only with proper earthing up can ginger grow vigorously and yield high. The rhizome of ginger needs to grow in a dark, moist environment, and stops growing when exposed to light. Therefore, earthing up should be carried out as the ginger grows. If earthing up is not done in time, the ginger rhizome becomes exposed to the air, which seriously affects ginger quality and yield. What methods should be mastered for earthing up ginger? How should earthing up be carried out to better promote rhizome expansion and increase yield? Li
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How do you identify poisonous wild mushrooms? Master these identification methods
So far, more than 10,000 species of wild mushrooms (fungi) have been discovered and recorded nationwide, among which there are as many as 192 species of poisonous mushrooms (fungi), and in the Jiangsu-Zhejiang area there are more than 30 species of poisonous mushrooms. Wild mushrooms (fungi) generally grow during the plum rain season and under high-temperature, high-humidity conditions in summer and autumn, so incidents of poisoning from eating them also mostly occur during this period. Poisonous wild mushrooms (fungi) often have the following characteristics: (1) High brightness of color. (2) The surface of umbrella-shaped and other mushrooms (fungi) is fish-scale-like. (3) There are ring-shaped protrusions on the mushroom stem. (4) The mushroom
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How to prevent and control pests and diseases in mushroom sheds? These measures must be mastered
With the development of the vegetable basket project, the demand for edible fungi has increased accordingly, but the harm caused by pests in mushroom sheds has created great obstacles to the development of edible fungi. To alleviate this contradiction, here is an introduction to the main pests in mushroom sheds and their control methods. 1. Mushroom flies: The larvae, also known as fungus maggots, mainly feed on the fruiting bodies, creating tunnels that affect quality, and the wounds they cause are also very easily infected by pathogenic bacteria, leading to rot. Different methods should be used to control mushroom flies at different stages. If a large number of fungus maggots appear before mushroom emergence, dichlorvos can be used at 0.90 kg/
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How to cultivate wild mushrooms? Mastering these technical points is key
Wild mushrooms are a superior domesticated species promoted for cultivation in our county in recent years, with a unique flavor and rich nutrition. I. Preparation, mixing and fermentation of the growing medium 1. Preparation of the growing medium The main ingredients of the growing medium are wheat straw (or cottonseed hulls) and cow dung, which must be dry and fresh, without mold. Supplementary materials include urea, wheat bran, gypsum, superphosphate, lime, etc. 2. Formula of the growing medium (per 100 sq m) Dry cow dung 1500 kg, superphosphate 25 kg, gypsum 25 kg, wheat straw (or
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Master the correct watering methods for orchid care
Watering is an important part of the cultivation process, especially for artificially cultivated plants, which require even more attention to water supply, because a natural environment cannot be provided, so whether the owner's control of watering is appropriate will affect whether the plants can grow normally. The effect of water is related to the cultivation environment and the growing medium used; in addition, different seasons, different time periods, and the characteristics of the variety are all key considerations. There is absolutely no one-size-fits-all method. Every climate zone gives rise to many different varieties of orchids, but the growth of each kind of orchid follows a fairly regular pattern, even if not divided by season
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A detailed guide to the evaluation method for green maocha, mastering the key points of green tea quality identification
The evaluation of green maocha mainly refers to long-pan-fired green tea, baked green tea, and round-pan-fired green tea. It is divided into dry evaluation of appearance and wet evaluation of internal quality. Appearance evaluation grades the appearance based on factors such as tightness, tenderness, uniformity, and cleanliness of the maocha. Tightness refers to the degree of compactness of the maocha. Tenderness depends on the proportion of tender buds and pekoe. Uniformity is judged by tightly rolled strips or particles that are intact, with the upper, middle, and lower grades of tea well balanced. Cleanliness mainly evaluates the content of stems, coarse pieces, seeds, and other inclusions. Internal quality evaluation is divided into four items: liquor color, aroma, taste, and infused leaf. The evaluation for maocha purchasing mainly compares the tenderness and
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Detailed explanation of black tea processing technology, master the key process steps
Black tea is divided into two types: domestic sales and export sales. Before 1966, all export black tea in Zhejiang was processed as Congou black tea. From 1967, it was converted to Yuehong leaf tea, and the second national set of Congou black tea naturally produced broken pieces and dust tea (that is, rolled broken black tea). For domestic black tea, product specification standards have been implemented since 1971. Black tea refining and processing selects Zhejiang rough red as raw material. The refining and processing flow is: raw material blending, grading and issuing for processing, adopting the method of two-stage issuing and single-stage (main grade) recovery, taking material from five routes: itself, long body, round body, light body,
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A detailed guide to the evaluation method of red mao cha (rough tea), mastering the key points of quality judgment
Compare against the mao cha standard sample to sensorially evaluate the appearance and internal quality of the finished product from the initial processing of black tea, judging its quality grade and level. The evaluation method is to evaluate tea against the sample, divided into dry evaluation of appearance and wet evaluation of internal quality. Appearance comparison assesses four factors: the tightness of the twisted strips, tenderness, wholeness, and cleanliness; tightness and tenderness (including color) are the main factors. When evaluating, take 250-500g of sample tea, pour it into a round bamboo sample tea tray, and shake the tray with both hands so that the mao cha roughly separates into three layers. The coarser, longer, and looser mao cha floats on the surface, called the upper segment tea
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How to make Candied Golden Dates: master the sugar-syrup technique to pull sugar threads with ease
[Ingredients] 400 g red dates, 75 g hawthorn cake, 150 g white sugar [Method] 1. Wash the red dates, boil until 80% cooked, then remove and drain; peel them and poke out the pits; 2. Cut the hawthorn cake into short strips, insert them into the date flesh, and coat evenly with flour; 3. Deep-fry the red dates in oil heated to 80% hot until golden brown, then remove and drain the oil; 4. Heat the oil in the wok to 40% hot, add the white sugar and stir-fry until golden brown, quickly add the red dates and toss to coat evenly, then pour onto an oiled plate and serve.
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