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5 Savory Vegetable Pancakes, Fragrant, Delicious and Nutritious
5 Delicious Savory Vegetable Pancakes, Fragrant, Delicious and Nutritious
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How was the disease-resistant, fragrant and soft rice variety Jiuqi Xiang No. 1 bred?
I. Breeding process 1. Parent selection The internationally renowned rice variety Basmati, a superior rare fragrant-soft line obtained by mutation of Basmati original seed through solar radiation at this institute, and Xiangsimiao No. 2 were mixed and used as the male parent, with the conventional short-stalked, high-yielding, good-resistance and widely adaptable Qingzhen No. 8 as the female parent. 2. Progeny selection After a single plant was selected in the late season of 1991, various types of single panicles with medium-short stalks and plant-grain type similar to Xiangsimiao were selected respectively from the segregating materials of the F2 and F3 generations, then multi-generation selection and propagation and single-plant line comparative trials were carried out.
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Detailed Explanation of Pollution-Free High-Yield Cultivation Techniques for Fengyuan Fragrant Rice
Fengyuan Fragrant Rice is a new high-quality late indica medium-maturity variety bred by the National Rice Improvement Center using Thai KDML105 as a parent. It has multiple high-yield, high-quality parental lineages. Its paddy, milled rice and cooked rice all have a strong popcorn aroma. The milled rice is transparent, the cooked rice is glossy and shiny, and cold rice does not become stale. Quality analysis by the Rice Quality Testing Center of the Ministry of Agriculture shows: brown rice rate 82.6%, milled rice rate 75.7%, head rice rate 60.6%, milled rice length 7.6mm, length-to-width ratio 3.7, chalky rice rate 6%, chalkiness degree 0.3%, transparency
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Home-style recipe for stir-fried shredded eel with Chinese celery, fresh, fragrant, crisp and tender, and great with rice
Method: 1. Slaughter the eel, wash it and cut it into shreds. Add salt and cooking wine to the shredded eel to season it and remove the fishy smell. 2. Remove the strings from the Chinese celery and cut it into shreds; cut the cilantro into sections. 3. Put peanut oil in the wok; when the oil is hot, add the shredded eel and stir-fry until half cooked, then add the shredded Chinese celery, shredded onion and lily bulbs, stir well and pour out. 4. Heat the wok and add oil; when the oil is hot, add the above ingredients, splash with cooking wine, add white sugar, ground pepper and salt to season, thicken with starch, then add the cilantro sections and stir well.
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Introduction to the Batai Red Fragrant Rice Variety and Its Characteristics
Batai Red Fragrant Rice was developed by the Zengcheng City Agricultural Science Research Institute in 1993 through mutation selection of the internationally renowned high-quality rice Basmati using concentrated solar radiation treatment in 1987. Production performance and grain quality characteristics: trial planting yielded 300-350 kg per mu. The grain surface is reddish-brown, and it is a fragrant soft-type rice. The slender grains contain a variety of trace elements, amino acids, vitamins and plant sterols needed by the human body, as well as flavonoid compounds; it is a medicinal rice variety (yet to be developed and utilized). Characteristics and traits: this variety's plant
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How is Batai Black Fragrant Rice? An introduction to its variety characteristics
Batai Black Fragrant Rice was bred by farmers in Zengcheng City through mutation selection from the progeny of Basmati treated with concentrated solar radiation. It was successfully bred in 1993 (only the seed source was retained, awaiting development). Production performance and rice quality characteristics: according to trial plantings, this variety yields 275-350 kg per mu, and can reach 400 kg under high-yield cultivation. The grain surface is deep black in color, and the grains are slender. It is a fragrant, soft-textured rice, containing essential trace elements, amino acids, vitamins and plant sterols
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Chujingxiang No. 1 is a high-quality fragrant japonica rice variety
1. Variety origin Chujingxiang No. 1 is a superior fragrant japonica rice variety developed by the Chuxiong Prefecture Agricultural Science Institute through crossbreeding and selection. 2. Characteristics Chujingxiang No. 1 belongs to the medium-maturing medium japonica type, with a whole growth period of about 170 days, 3 to 5 days earlier maturing than Hexi 22-2; plant height 100 cm to 105 cm, leaves slightly drooping in the early stage, becoming upright after jointing, medium to weak tillering ability; large panicles with many grains, 120 to 140 grains per panicle, seed-setting rate 80% to 85%, 1000-grain weight 2
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