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The correct method and steps for repotting and changing the soil of bonsai
Whether to repot a tree bonsai can be decided based on the following aspects: (1) Generally, small bonsai are repotted once every 1 to 2 years, medium bonsai once every 2 to 3 years, and large bonsai once every 3 to 5 years. In the case of old tree stump bonsai, repotting can be spaced out by several more years. (2) For tree species that grow vigorously and like fertilizer, repotting should be done more often and the interval should be shorter; for tree species that grow slowly and need less fertilizer, repotting can be done less often and the interval can be longer. Old stump bonsai of the pine and cypress type are not suitable for frequent repotting. (3) Tree species with luxuriant branches and leaves and well-developed root systems should be repotted frequently.
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Processing method and production steps for candied persimmon slices
1. Raw materials. Choose persimmons whose skin has turned yellow and that have been de-astringented as the raw material. 90 kg of persimmons, 30 kg of granulated sugar, 20 kg of salt. 2. Raw material handling. Wash, peel, cut in half, remove the calyx, and rinse clean with water. 3. Soaking. Soak the persimmon fruit in a 5%-6% salt water solution made with 5 kg of salt and water for 12 hours; the water must submerge the persimmon fruit. To prevent the persimmon fruit from oxidizing and turning black, soak while processing. 4. Salting. Take the remaining 15 kg of salt and the persimmon fruit and, in a layer of persimmon
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Detailed Explanation of the Processing Methods and Steps for Peeled Garlic
1. Seed selection. The garlic should be mature, dry, clean, with intact outer skin, free from insect damage and mildew, and overly small cloves and single-clove garlic should be removed. 2. Clove separation and soaking. Separate the cloves by hand, remove the garlic stalks and outer skin, keep the inner skin, soak in clean water for 12 hours, and change the water at appropriate times. 3. Peeling. Remove the garlic stem ends, inner skin, and the transparent garlic membrane attached to the garlic head, without damaging the garlic flesh. Then rinse clean. 4. Grading. According to clove size, grade one is 230-300 cloves per kg
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How to make peppercorn-salt broad beans crispy? Detailed steps
Ingredients: 500 g dried broad beans, 50 ml peanut oil, 15 g Sichuan peppercorn salt. Method: 1. Wash plump dried broad beans free of insect damage with water, soak for 2 days (changing the water 1-2 times daily), then remove, drain well, and air-dry until dry. 2. Heat an iron wok over high heat, add the peanut oil and heat until 70% hot, pour in the broad beans and stir-fry for 10-15 minutes, then switch to low heat and continue stir-frying; when the broad bean skins turn dark red and give off a toasted aroma, remove from the heat.
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Snake breeding and selection is carried out in three steps, with the specific methods explained in detail
Strengthening the artificial breeding and selection of snakes is of great significance for improving the reproductive survival rate, growth and development speed, product quality and economic benefits of snakes. It is a task that cannot be neglected in a snake farm and must be carried out year-round with persistent effort. In breeding and selection, the following three points should be done well: 1. Selection of breeding eggs. The breeding eggs placed in incubation must be fresh and of high quality. Eggs stored for a long time have a low hatching rate and a high mortality rate, and the hatchling snakes are weak and grow slowly. Therefore, the female snake should be checked frequently before laying eggs, and when the eggs are found to be approaching the cloaca,
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How to Make Candied Pear Preserves and Detailed Steps
Selection of materials: choose pears that are uniform in fruit shape and size, at 70% to 80% ripeness, with thick flesh, low moisture content, and free from insect damage and mechanical injury. Peeling and coring: boil an approximately 3% sodium hydroxide solution, put the pears into the pot and boil for 15 minutes, remove them and rinse in clean water to remove the peel. Then use a fruit knife to cut the pears in half and remove the cores. Sulfur fumigation: put the pear pieces into a sulfurous acid solution containing 0.1% to 0.2% sulfur dioxide and fumigate for 4 to 8 hours (if the solution concentration is high, the time should be shorter). Then rinse with clean water and drain
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How to Make Chun'an Golden Thread Candied Jujubes and Detailed Steps
1. Use a small blade (preferably a razor blade) to make more than 10 cuts on each jujube, mainly to let the sugar penetrate more easily; 2. Soak in clean water for five or six hours to remove the astringency of the jujubes, then drain; 3. Put the drained jujubes into sugar water and boil (10 jin of jujubes with 3 jin of water). If making them to sell, add 6 jin of sugar to 10 jin of jujubes; for home consumption, 3 jin of sugar to 10 jin of jujubes is enough; 4. Boil in the water for more than an hour, then gently pinch with your hand and squeeze out the pits, and drain.
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Detailed Explanation of the Processing Method and Production Steps of Apricot Preserves
(l) Main raw materials (calculated for producing 100 jin of finished product): 350-360 jin of apricots, 60-65 jin of granulated sugar. (2) Material selection and pre-processing. The fruit used for producing apricot preserves should be golden yellow in color, easy to separate from the pit, fine-textured, resilient, storable, and should not become soft and mealy after ripening; it should be whole, unblemished fruit free from pests and diseases. In production, "Tiebada" and "Shanhuangxing" are generally considered ideal. After harvesting, crack the fruit open along the suture line, remove the pits and wash clean. However, for green apricots used to produce green plum-style products, they should be soaked in 15% salt water for 3 days,
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Detailed Explanation of Wheat Grain Germination Methods and Operating Steps
The improved method is: let the wheat grains germinate before bottling and sterilizing. The storage substances in wheat grains are mainly starch, fat and protein. When the seeds imbibe water and cell physiological activity is reactivated, the activity of various enzymes increases. During germination, these substances are decomposed into simple-structured substances such as maltose, sucrose and amino acids, which are easily utilized by the mycelium, so the mycelium grows quickly. The specific procedure is: let the wheat grains used for spawn germinate all at once, with the sprouts reaching 1-2 times the length of the wheat grains, then dry them thoroughly in the sun for storage. On the day before making the spawn, soak the wheat grains for 12h and directly bottle
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The recipe and detailed preparation steps for Three Fresh Steamed Dace Fish Balls
The so-called "three fresh" ingredients are loofah, king oyster mushroom and cloud ear fungus. Once combined with the flavor of dace, they better bring out its fresh sweetness, making this dish clean-tasting yet not bland, fresh yet not vulgar. Ingredients: one dace, loofah, king oyster mushroom, soaked cloud ear fungus, chopped scallions, diced cured meat, dried shrimp, cornstarch, pepper powder, chicken bouillon powder, etc. Method: 1. First fillet the dace, keeping the whole head, bones and tail aside for later use. 2. Cut the dace flesh straight into thin slices, add an appropriate amount of cornstarch, salt and pepper powder to the fish flesh, together with chopped scallions and cured
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