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What are the precautions for releasing brood shrimp in rice-shrimp rotation
Currently it is the golden time for releasing brood shrimp. When releasing brood shrimp, farmers should pay attention to the following points: 1. Do a good job of basic rice field renovation, mainly by digging the surrounding ditches well, reinforcing the embankments, building the inlet and drainage systems well, and setting up anti-escape facilities. 2. Do a good job of disinfecting the surrounding ditches, preferably by spreading quicklime evenly, with a dosage of 100 jin per mu, and release the brood shrimp one week later. 3. Select good brood shrimp and release them reasonably. The brood shrimp to be released should be sexually mature, healthy, and have complete appendages, and should be released at a female-to-male ratio of 3:1. Release brood shrimp per mu
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How to Make Pickled Vegetable Stir-Fried River Shrimp, sour, fragrant and appetizing with rice
Cuisine: Sichuan cuisine Main ingredient: river shrimp Auxiliary ingredients: Sichuan pickled vegetables, green and red hot peppers, radish Seasonings: salt, chicken bouillon, soy sauce, white sugar, cooking wine, dried chili peppers Cooking method: 1. Dice the green and red hot peppers, radish and pickled vegetables separately, place a pan over heat and pour in oil, and once the oil is hot add the river shrimp, fry until crisp and remove; 2. Leave the base oil in the pan, add the dried chili peppers, pickled vegetables, hot peppers and radish and stir-fry over high heat, add cooking wine, white sugar, soy sauce, chicken bouillon and salt to season, add the river shrimp and stir-fry
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Fish Head Rice
Take fresh monkfish heads and arrange them in a salted stack or place them in a vat (tank) with 5-7% salt. After about 15 hours, wash and brush them, drain the water, first blanch them in boiling water to make the muscles contract, then steam them in a steamer basket. After about 1 hour they are ready to come out of the pot (judged by how easily the flesh separates from the bone). After removing from the pot and cooling, pick the flesh off (the fish bones, after being sun-dried and crushed into fish bone meal, are used as feed). Tear larger pieces of flesh into small pieces by hand, spread them out on mats to sun-dry, and after drying they become fish head rice, which can be packaged in small plastic bags. The finished product is pale yellow in color, with uniformly sized pieces of flesh
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Why should cattle and sheep not be fed rice water after giving birth?
A farmer fed rice water to a cow after it gave birth to a calf, which caused rumen acidosis in the cow. Fortunately, the veterinarian treated it in time, so no loss was caused. According to the veterinarian, livestock are weak after giving birth, and feeding a moderate amount of rice water can supplement nutrition, strengthen the bones and muscles, and help cattle and sheep produce more milk. However, this is not the case for ruminant livestock such as cattle and sheep; drinking rice water after giving birth can easily cause rumen acidosis. After cattle and sheep develop this disease, for milder cases, sodium bicarbonate (cattle 60-100 grams, sheep 15-30 grams) and ginger tincture (cattle 80-100 milliliters,
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How to make braised tilapia with pickled mustard greens, fresh, savory, appetizing and great with rice
Ingredients: one tilapia (about 500 g), half a pack of pickled mustard greens, washed and shredded (authentic Chaoshan pickled mustard greens are best), two or three scallions cut into sections, three or four slices of ginger cut into shreds, and the seasonings are light soy sauce, cornstarch and salt. One more note: my family never uses monosodium glutamate in cooking, to keep the original flavor. Method: wash the fish, score it crosswise and lengthwise on both sides to let the flavor seep in, then on the fish body
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How to select brood rice field eels? Detailed selection methods and techniques
To select seedlings with high egg production, high fertilization rate and hatching rate, and good quality, you must choose rice field eels (Monopterus albus) of a certain age and body weight, with a strong constitution and no serious diseases or external injuries, as brood eels. In the non-breeding season, female and male eels are difficult to distinguish by appearance, so they are generally selected and retained by body length. When the body length of the rice field eel is 20 cm-35 cm, the vast majority are female eels, and when the body length is above 45 cm, most are male eels. Under normal circumstances, they can be selected and retained in a 3:1 ratio according to the above two body length groups.
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Key points and precautions for building a rooftop rice field eel pond
What should be noted when building a rooftop rice field eel pond? Considering the load-bearing capacity of the rooftop, it is recommended that all rooftop ponds be built with bricks laid upright (wall thickness 6 cm); except for breeding ponds, all should use soil-free culture. From the perspective of cooling, the wall that is often exposed to the sun should be built higher than the height of the culture pond, and then the pond should be started about 10 cm back from it, to prevent prolonged sunlight on that pond wall from causing the water temperature in that pond to rise abnormally compared with other ponds, resulting in an undetected high water temperature that causes the death of rice field eels.
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Home-style recipe for celery and yellow fish shreds, tender and refreshing, perfect with rice
Ingredients: one fresh live carp, celery, chili pepper, egg white. Method: 1. Slaughter the live carp, remove scales, gills and internal organs, wash clean, wipe dry, split open and remove the bones, then cut the pure fish flesh into shreds about 7 cm long. Mix egg white and dry bean starch evenly, add cooking wine and salt and mix well, then blend with the fish shreds. 2. Cut the celery into sections about 7 cm long, remove the seeds from the pickled red chilies and cut into shreds. Mince the ginger and garlic into fine pieces. Mix soy sauce, white sugar, vinegar, monosodium glutamate, sesame oil and water bean starch with good stock to make a thickened sauce. 3. Place the wok over high
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Home-style recipe for dry-fried "immortal" crab, fragrant and flavorful, goes great with rice
Main ingredients: 2 mud crabs, about 750 g, 50 g minced pork, 30 g minced Yibin preserved mustard greens. Auxiliary ingredients: 10 g each of diced green pepper, diced onion, diced winter bamboo shoots, diced celery, and diced shiitake mushrooms, 15 g each of roasted crushed peanuts, chopped scallions, and cilantro, 150 g dried chili segments. Seasonings/marinade: appropriate amounts each of refined salt, cooking wine, MSG, sesame oil, and dry and wet starch; 1500 g refined oil (about 75 g consumed). Preparation: 1. After slaughtering the mud crabs, clean them, cut off the tips of the legs, chop into small pieces, coat with dry starch, deep-fry in hot oil until cooked, then remove;
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Rice Harvest and Fat Ducks: Key Technical Points of the Rice-Duck Symbiosis Model
Rice Harvest and Fat Ducks: Key Technical Points of the Rice-Duck Symbiosis Model
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