-
Processing Methods and Detailed Steps for Dried Lily Bulbs
Selection of raw materials: Choose lily bulbs that are pure white, large-scaled, and tightly packed; discard those with "thousand-head" type (i.e., bulbs that are small and numerous, with small scales that are packed but not tight), insect damage, yellow spots, rot, or reddened outer skin; use a sharp knife to remove the fibrous roots, remove soil, impurities, and aged outer scales; divide the peeled scales into three grades: large, medium, and small (ratio of large to medium to small is 4:5:1), then rinse the sorted fresh lily material 2-3 times in clean water separately in the order of large, medium, and small. Processing key points: 1. Boiling in water. Wash the lily scales and grade them
-
Detailed Explanation of the Processing Method and Production Steps of Lily Powder
① Prepare the processing tools first: baskets, winnowing baskets, knives and shovels, basins, stone mills, filter racks, filter cloth, clay jars, water buckets, water ladles, white cloth, drying mats, etc. Wash them clean, free of mud, sand and dust. Whether the powder is white and the yield is high depends on the water; choose clear, pure spring water or well water. Process during consecutive sunny days. ② The processing can be divided into five stages: slicing and washing: peel the lily bulbs into slices, and separate and pack them by outer slices, inner slices, yellow slices, and white slices. White slices (center slices) yield white powder, yellow slices (outer slices) yield yellow powder. Wash off the mud and sand,
-
Six Steps for Autumn and Winter Management of Tea Plants Explained
After a year of picking, the tea plant body suffers great damage. If tending work can be done promptly in autumn and winter, it is crucial for accelerating the recovery of the plant body, building up the tree vigor, and achieving high quality and high yield of tea leaves the following year. Therefore, tea farmers should do a good job in six aspects. First is autumn plowing. After the tea plants have been harvested for spring, summer, and autumn tea, they have fully absorbed nutrients from the soil, and the soil has become relatively compacted. If fertilizer is applied at this time, it is not conducive to absorption by the tea plants. Therefore, after the tea garden is closed and tea picking stops, a shallow plowing and loosening of the soil should be carried out,
-
How to make pan-fried Bombay duck fish pancake, easy to whip up in just a few simple steps
Dish name: Pan-fried Bombay duck fish pancake. Main ingredients: 500 g Bombay duck (Bombay duck fish), 50 g minced garlic, 150 g cornstarch, 25 g fish sauce, 7.5 g monosodium glutamate, 0.1 g pepper, 1 g sesame oil. Method: 1. First remove the head, intestines and stomach of the Bombay duck fish, wash clean and put in the freezer until the fish body is slightly firm, then take it out, use a knife to remove the fish bones, cut each fish into two to three sections, place in a large bowl, add fish sauce, cornstarch, monosodium glutamate, pepper and sesame oil, mix well and set aside. 2. Heat the wok, add a small amount
-
How to make Five-Color Shrimp? Detailed steps
[Features]This dish is colorful, fresh and crisp, especially suitable for elderly people to taste. [Ingredients]Main and auxiliary ingredients: 250 grams fresh shrimp, 25 grams peeled winter bamboo shoots, 1 scallion white, 1 rehydrated shiitake mushroom, half a green bell pepper, 25 grams carrot. Seasonings: half an egg white, 2 garlic cloves, 10 grams dry starch, 5 grams wet starch, appropriate amount of white sugar and refined salt, a little MSG, cooking wine, and pepper, 75 units bone broth, 500 grams raw oil (consumes 75 grams). [Production process]1. Wash the fresh shrimp, remove the shells and intestinal mud; remove the stems from the shiitake mushrooms
-
Detailed explanation of the method and steps for making smoked fish
1. Process flow: raw material preparation -> soaking -> rinsing -> draining -> frying -> seasoning -> bagging -> vacuum sealing -> sterilization and cooling -> heat preservation inspection -> warehousing and storage. 2. Key operating points. (1) Raw material preparation: remove the head, guts and tail of the raw fish, then wash clean. If the fish is large, cut it into pieces, then wash again with clean water. (2) Frying: fry until the fish turns deep yellow and the surface is firm. (3) Seasoning: add 35 kg of soy sauce into a jacketed kettle and heat, pour in 300 kg of fried fish and stir, add 30 kg of yellow rice wine
-
Five Steps for Stocking Brood Shrimp in Rice-Shrimp Rotation Explained
Now is the golden time for stocking brood shrimp. Farmers should pay attention to the following points when stocking brood shrimp: 1. Carry out basic rice field renovation, mainly by digging perimeter ditches, reinforcing embankments, building water inlet and drainage systems, and setting up anti-escape facilities. 2. Disinfect the perimeter ditches well, preferably by spreading quicklime throughout, with a dosage of 100 jin per mu, and stock brood shrimp one week later. 3. Select good brood shrimp and stock them reasonably. Choose sexually mature, healthy individuals with complete appendages, and stock them at a female-to-male ratio of 3:1. Stock 15-20 kg of brood shrimp per mu. In rice fields that have been used for farming before
-
Processing Method and Detailed Steps for Sweet and Sour Garlic
The processing of sweet and sour garlic includes raw material selection, peeling, salting, changing vats, sun-drying, ingredient preparation, pickling and packaging. For the raw material used to process sweet and sour garlic, garlic bulbs that are neat and plump, with white skin and fresh, tender flesh should be selected. They are graded and sorted, that is, 20 bulbs per kilogram for the special grade, 30 bulbs per kilogram for Grade A, and more than 30 bulbs per kilogram for substandard. Peeling: use a knife to cut off the roots and stems, peel off the garlic skin wrapped around the outside of the bulbs, wash clean in clear water, and drain off the water. Salting: according to the ratio of 100kg fresh garlic bulbs to 10k salt
-
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,
-
Correct methods and operation steps for taking a pig's temperature
A pig's body temperature usually refers to the temperature inside the pig's anus and rectum. The specific procedure is to tie a thin string about 10-15 cm long to the far end of a veterinary thermometer, and tie a small iron clip to the other end of the string for fixing. When taking the temperature, first shake the mercury column of the thermometer down below the 35°C mark with a little force, apply a small amount of lubricating oil to the thermometer, then grasp the pig's tail with one hand, hold the thermometer with the other hand and insert it into the anus slightly toward the dorsal side, and use the small iron clip to clamp and fix it to the hair above the base of the tail. After 2-3 minutes, remove the thermometer and use an alcohol cotton ball
条件筛选