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How to make watermelon rind taste good? The method for making licorice watermelon rind strips
Watermelon rind is rich in carbohydrates, minerals and vitamins, and has effects such as clearing heat and detoxifying, and promoting urination. The following introduces the technique for making licorice watermelon rind strips: Cut into strips. Thoroughly wash fresh watermelon rind with clean water, drain off the water, remove the green outer skin and the red flesh, then use a stainless steel knife to cut the watermelon rind into strips 0.2 cm wide and 6 cm long. Salting. First mix sodium benzoate and table salt, in amounts of 0.1% and 10% of the weight of the watermelon rind strips respectively. Then, in a container, salt in the order of one layer of watermelon rind and one layer of mixed salt, with a somewhat larger amount of mixed salt on the topmost layer. The salting time is generally 24 to 48 hours. Rinsing. Put the salted watermelon rind strips into a container holding clean water, changing the water once every 1 hour, until the salt content in the watermelon rind strips drops to 1% (the salt content is tested with a handheld salinity refractometer). Sugar processing. Put the rinsed watermelon rind strips into a bamboo basket and drain off the water. Then, in a container, process with sugar in the order of one layer of watermelon rind strips and one layer of sucrose. The amount of sucrose used is 20% of the fresh watermelon rind strips, and the sugar processing time is 24 to 48 hours. Baking. Take out the sugar-processed watermelon rind, drain off the sugar liquid thoroughly, arrange it evenly on a baking tray, send it into the drying room, and bake at 65 to 70 degrees C until the moisture content of the watermelon rind is 25%. Auxiliary ingredient formula. Calculated per 100 kg of fresh watermelon rind strips, prepare the auxiliary ingredients: sodium saccharin 0.05 kg, monosodium glutamate 0.2 kg, citric acid 0.05 kg, table salt 0.5 kg, potassium sorbate 0.01 kg. Soaking the auxiliary ingredients. Place the dried watermelon rind strips in a container. Dissolve the auxiliary ingredients according to the formula in licorice water, pour into the container, and mix the watermelon rind strips thoroughly from top to bottom. On the second day, mix from top to bottom another 1 to 2 times, leave for 2 days, take out the watermelon rind strips and bake them. The licorice aqueous solution is made by boiling 4 kg of licorice and 25 kg of water per 100 kg of fresh watermelon rind strips, and filtering it. Baking. Evenly arrange the watermelon rind strips that have been soaked with auxiliary ingredients on a baking tray, and send them into the drying room for baking. It is suitable to control the drying room temperature at 60 to 65 degrees C. During baking, turn them several times, and when the moisture content of the product drops to about 25%, the baking is finished. Mixing in licorice powder. Cool the watermelon rind strips at room temperature. Mix licorice powder (used in an amount of 0.1% of the fresh watermelon rind strips) into the watermelon strips, and mix evenly to obtain the finished product.
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Technical points for cultivating Gastrodia elata with rice husk culture medium
Rice husk is a good "soil" ingredient for culturing Armillaria mellea and cultivating Gastrodia elata in plain areas. The "soil" it forms, namely the filler, is loose, well aerated, has good water permeability and is rich in nutrients, which is beneficial to the growth of Armillaria mellea. The rhizomorphs on the fungus branches and fungus wood cultured with it are thick and vigorous, and the Gastrodia elata cultivated with them grows well. The method is: (1) Rice husk fungus substrate culture: use 1 part rice husk and 1 part yellow sand (volume ratio 1:1) or 3 parts rice husk and 2 parts yellow sand, add water and mix thoroughly, humidity 40%
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Pork prices are so high, so why is pig farming still not profitable?
Why is pig farming still not profitable when pork prices are high?
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How to make fish, vegetable and rice cereal: recipe and detailed steps
Ingredients: rice cereal (or infant rice cake), 15-25 g each of fish and green vegetables, a pinch of salt. Method: soak the rice cereal in a little water until soft, stir into a paste, put it in a pot, bring to a rolling boil over high heat for about 8 minutes; wash the green vegetables and fish, chop each into a paste and add both to the pot, continue cooking until the fish is thoroughly cooked, season and it is ready. The secret of calcium supplementation: fish is rich in calcium, which not only helps your baby grow taller and supports bone development, but also promotes brain development and meets the body's need for a variety of nutrients, so you may want to regularly
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Introduction to the Hongxiangjing Rice Variety and Its Cultivation Characteristics
Variety source: introduced from the Chinese Academy of Agricultural Sciences. Characteristics: growth period 130 days, plant height 70cm, panicle length 20cm, 1000-grain weight 30g, moderate tolerance to fertilizer and water, red rice, good taste, fragrant. Yield can reach 300kg. Cultivation points: choose plots with medium to high fertility levels for planting, maintain rational close planting, strengthen the application of phosphorus and potassium fertilizers, carry out good pest and disease control, manage the water layer well, and pay attention to preventing rice blast.
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New hybrid rice combinations achieve high yields in Hengxian
Recently, the new hybrid rice combinations "T You 551, Yue You 938, and Taixiang No. 5" introduced and trial-planted in Hengxian all achieved high yields upon expert inspection. The new hybrid rice combinations "T You 551, Yue You 938, and Taixiang No. 5" introduced in Hengxian were trial-planted on 140 mu across 3 villages and slopes in Nannan Township. Recently, the Hengxian Seed Company invited experts to conduct on-site inspection of the 3 new hybrid rice combinations. After experts randomly spot-checked 3 farming households on site, the inspection results showed: T You 551 rice had a wet grain yield of 650 kg per mu, and a dry grain yield per mu
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Heiyou No.1 (Rice)
(1) Variety source: This is a new medium indica late-maturing black rice hybrid combination developed by the Chengdu Institute of Biology, Chinese Academy of Sciences, using Zhenshan 97A as the female parent and the black rice restorer line 3350 (Shaanxi Yangxian 1 black rice / Dianrui 499) as the male parent. (2) Characteristics: The full growth period is 156.1 days, 5.3 days longer than the control Shanyou 63. Plant height is 109.9 cm, with strong tillering ability and vigorous growth. Average grains per panicle is 166.8, seed setting rate is 76%, 1000-grain weight is 26.1 g, brown rice rate is 77
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What are the technical measures for drought resistance and disaster mitigation in rice cultivation in Heilongjiang Province?
In response to the actual drought situation, the Rice Expert Guidance Group of the Ministry of Agriculture conducted in-depth research in drought-affected rice areas and proposed technical measures for scientific drought resistance and disaster mitigation to ensure increased rice production. 1. Strengthen the management and scheduling of irrigation water sources. Actively develop water sources, organize as much as possible the pumping of return flow and the use of water-lifting irrigation machinery to utilize rivers, lakes and groundwater, alleviating the contradiction of insufficient reservoir storage. For plots far from water sources, promptly dig supplemental water wells to ensure a safe water supply during severe drought seasons. Strengthen the management of existing water resources and the clearing, repair and film-mulching of main irrigation canals to prevent seepage and leakage. Scientifically regulate
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Detailed Introduction to the Hexi 40 Rice Variety
The Hexi 40 rice variety was developed through crossbreeding by the China-Japan Project Team of the Yunnan Academy of Agricultural Sciences. This variety has a plant height of 83.6 cm and a panicle length of 16.8 cm. It produces 5.6 tillers per plant, with a maximum of 12, and an effective panicle rate of 86.8%. The full growth period is 176--180 days, and heading and flowering finish in late July to early August, which helps it avoid the effects of low temperatures in August. It also shows early maturity, high yield, and disease resistance, with good-looking grain and excellent eating quality, as well as good overall traits. This variety can be suitable for altitudes of 19
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Detailed Introduction to Rice Variety Hejiang 23
Breeding institution: Rice Research Institute, Heilongjiang Academy of Agricultural Sciences. Approval status: approved by the Heilongjiang Provincial Crop Variety Approval Committee in 1986 and by the National Crop Variety Approval Committee in 1991. Variety registration number: GS01020-1990. Variety origin: Hejiang 20/Qian Song. Characteristics: a medium-maturity japonica rice variety. Plant height is about 85 cm, the stems are tough and relatively resistant to lodging. The plant type is compact, with a typical leaf-above-panicle type; tiller number per plant is about 12, and panicle length is about 15 cm.
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