-
How to prevent and control rice diseases? Kejie Town in Changning County strengthens unified prevention and control
In June, continuous rainfall in Kejie Town, Changning County, caused bacterial leaf streak to occur to varying degrees in more than 8,000 mu of high-quality rice across the town. The town quickly organized agricultural science personnel, taking villages as units and focusing on high-quality rice demonstration plots, assigning two technicians from each village to go deep into farming households to provide scientific and technological guidance, fully launching a wave of unified prevention and control of rice, mainly targeting bacterial leaf streak. At the same time, a 200-mu high-quality rice demonstration area was established in the two villages of Kejie and Dadi, with 20 yuan per mu in unified prevention and control subsidy funds, and electric sprayers were used uniformly for prevention and control. As of
-
Detailed Explanation of the Processing Method and Production Steps of Licorice Mango
It is made from salted mango blanks as the raw material, through desalting, soaking in seasoning, and sun-drying or oven-drying. (1) Process flow: salted mango blanks → desalting → drying → ingredient mixing → pickling → drying → finished product → packaging. (2) Key operating points: ① Desalting and drying: Soak the salted mango blanks in clean water to desalt, with a soaking time of about 6-8h, until the salt content is about 5%, then scoop them out and drain, sun-dry or use a dryer to dry to a semi-dry state, in preparation for soaking in the seasoning. ② Ingredients: 100kg mango blanks, 3kg licorice, 10kg granulated sugar, 45g sodium saccharin,
-
What is licorice mango? An introduction to the characteristics of licorice mango
This product is similar to preserved mango (huamang); besides its sweet, salty, sour and aromatic flavors, it also has the sweetness of licorice, and in terms of spices it also uses spices from Chinese herbal medicine. So in taste and flavor it attracts consumers even more than preserved mango. 1. Raw material processing: Soak the mango fruit base in a large amount of clean water to desalt it, so that the salt content of the fruit base is 1-2%, that is, it is fine if it is slightly salty. After desalting, drain off the water, put it into a drying room at 60-70°C and dry until half dry, then remove it and prepare to soak it in the seasoning liquid. 2. Preparation of the seasoning liquid: Based on 50 kg of salted mango fruit base, use
-
What is licorice lemon? A comprehensive guide in one article
This product belongs to the category of preserved fruits (liangguo), and is made by further processing salted lemon embryos. Its processing technique is as follows: 1. Raw material handling: the salted lemon embryos need to be soaked in water to remove part of the salt, using a large amount of clean water for soaking. Before the lemon salted embryos are processed with table salt, if the raw material is large, it can be sliced, generally crosswise slices are preferred; if small, it can be salted whole. Because when processing licorice lemon the raw material may be sliced or salted whole, the dehydration time for sliced raw material can be shortened, while the desalting time for whole ones will be relatively longer. The degree of desalting generally requires leaving at least 2% salt
-
Eight Treasure Crab Rice Recipe and Home Cooking Tips
Cuisine: Fujian cuisine Ingredients/Seasonings: 2 blue swimming crabs, 4 cups glutinous rice, 2 tablespoons each of diced shiitake mushrooms, dried shrimp, diced bamboo shoots, and diced ham, 1 tablespoon wine, 1 tablespoon soy sauce, 5 cups superior stock, 3 tablespoons raw peanuts (skin removed), 2 scallions, 1 tablespoon chopped scallion, 4 slices ginger. Preparation: ① Heat oil in a wok, stir-fry the finely diced shiitake mushrooms, dried shrimp, diced bamboo shoots, ham, peanuts, etc., splash with wine, add soy sauce and salt to season, then add 1 cup superior stock and bring to a boil. Turn off the heat, add the cooked glutinous rice, and mix evenly
-
How to make spicy fish slices delicious? A simple home-style recipe that goes great with rice
1. Take one live fish, gut and clean it, remove the flesh from both sides, cut into butterfly slices, and marinate with seasoning for 30 minutes. 2. Heat oil and fry until cooked. 3. Leave a little oil in the wok and saute the garlic slices until fragrant. 4. Then saute the dried chilies and minced ginger until fragrant, add a little water, soy sauce, and sugar, and bring to a boil. 5. Add the fish slices and coat them with the sauce, drizzle with vinegar, thicken with a thin slurry, sprinkle with scallion sections, toss, and serve.
-
Characteristics and Traits of the Rice Variety Changmi 011
(1) Variety origin: Changmi 011 is a conventional rice variety bred by the Xichang Agricultural Science Institute of Liangshan Prefecture using excellent rice variety resources such as IR26, Chengdu late japonica, Romeo, and Liza, through composite hybridization between indica and japonica subspecies. (2) Characteristics and traits: The whole growth period of this variety is 160-170 days (when planted in Xichang), about 7 days earlier maturing than Shanyou 63, plant height 85 cm, panicle length 18-20 cm, about 120 grains per panicle, seed setting rate above 80%, 1000-grain weight 25-27 g. Plant type is loose
-
Will rice suffer from quinclorac phytotoxicity after reseeding
Question: 4 mu of direct-seeded rice is at the 3-leaf 1-heart stage. Very few seedlings emerged after sowing, there are no seedlings in the low-lying areas, and the emergence rate is less than 50%. The sowing rate was 7-7.5 kg per mu. Not long ago, quinclorac was used for the "second kill" weed control. May I ask, if rice is reseeded in the areas of this field where no seedlings emerged, will the reseeded rice suffer from quinclorac phytotoxicity? Answer: Quinclorac is a selective herbicide for controlling barnyardgrass in paddy fields. It is generally applied at the 2-leaf 1-heart stage of rice, and applying it too early easily causes phytotoxicity. Before the 1-leaf stage of the seedlings, especially at the needle standing stage, applying quinclorac at the conventional rate
-
Introduction to the Boyou Gui 168 rice variety
In the late rice season, it participated in the Guangxi regional trial. Across 5 trial sites in the rice-growing region of southern Guangxi, the average yield was 389 kg/667 sq m, an increase of 0.68% over the control Boyou 64. In the 1997 late rice season repeat trial, across 6 trial sites in the rice-growing region of southern Guangxi, the average yield was 334 kg/667 sq m, an increase of 0.38% over the control Boyou 64. In 1998, across 6 production trial sites in the rice-growing regions of southern and central Guangxi, the average yield was 453 kg/667 sq m, an increase of 8.14% over the control Boyou Gui 99. The whole growth period is 116 days, 5 days earlier maturing than
-
Introduction to the Rice Variety Boyou Gan 28
[Basic Information] Boyou Gan 28 (Boyou 752) is a medium-late, late-maturing combination bred by the Rice Research Institute of the Jiangxi Academy of Agricultural Sciences by crossing the male-sterile line Bo A with the self-selected restorer line 752. In spring in Hainan, test crosses were made using the Guangxi male-sterile line Bo A with the strong restorer line 752 (selected from 26 Zhai Zao/BG910) bred by this research group; in the autumn of the same year, a heterosis comparison trial was conducted in the institute's experimental field. The result was outstanding yield, with a measured yield of 102 t/hm2, 9.9% higher than Shanyou 63. Boyou Gan 28 1
条件筛选