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Detailed Explanation of a Traditional Chinese Medicine Health Care Plan for Swine Respiratory Diseases
Coltsfoot flower (Tussilago farfara), Fritillaria (Fritillaria), and Platycodon grandiflorus 1 kg each. Anemarrhena asphodeloides, apricot kernel, and Ophiopogon japonicus 0.5 kg each, Gardenia jasminoides 3 kg, licorice 0.5 kg, and gypsum 2 kg, ground into fine powder. This formula has the effect of clearing and relieving lung heat, stopping cough and calming panting. This formula was obtained through practice with reference to traditional Chinese medicine books, and the effect is very good. For prevention, add 5 kg per ton of feed; for treatment, add 10 to 15 kg per ton. Use continuously for 10 to 15 days. If the coughing and panting are severe, add compound tilmicosin powder and mix into the feed for a better effect. Traditional Chinese medicine takes effect slowly, so it must be used according to the treatment course.
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Traditional Processing Methods and Storage Techniques for Schisandra chinensis
The fruit of Schisandra chinensis is a traditional Chinese medicinal material with a long history of use and is sold well both domestically and internationally. Schisandra chinensis is sour and sweet in taste, warm in nature, and enters the lung, heart, and kidney meridians. It has the effects of astringing the lungs, nourishing the kidneys, promoting fluid production, stopping sweating, and securing the essence. It is used to treat conditions such as cough and asthma due to lung deficiency, dry mouth and thirst, spontaneous sweating, night sweats, emaciation from injury, seminal emission and spermatorrhea, chronic diarrhea and chronic dysentery. It is mainly produced in Liaoning, Jilin, Heilongjiang, and Hebei, among other places. I. Collection and Processing of Schisandra chinensis 1. Raw Schisandra (dried): Every year from September to October, when the fruit of Schisandra chinensis turns
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Detailed Explanation of Traditional Topdressing Techniques for Edible Mushrooms
1. Soak 0.5-1 kg of fresh soybeans, grind into a slurry, filter out the residue and take the juice, dilute with 50 kg of water and spray; this can increase yield by 10%-15%. 2. 40 g of monosodium glutamate + 1 kg of sugar + 100 kg of water, sprayed during the young mushroom stage, has an obvious yield-increasing effect. 3. Boil mushroom roots and broken mushrooms for 10 minutes, dilute the liquid with water, and apply it together with watering (decoction:water = 1:10). 4. Soak 3 kg of plant ash + 50 kg of water, then take the filtrate and spray. 5. Spray after diluting rice-washing water or tofu water. 6. 20% carrot juice. New
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What are the traditional fertilization methods for increasing the yield of edible fungi?
When edible fungi reach the middle and late stages of fruiting, a large amount of nutrients has basically been consumed. In order to strengthen the aftergrowth of fruiting, appropriate topdressing fertilizer must be applied, which can increase the yield. Mushroom growers are advised to adopt the following measures, which will have a very good yield-increasing effect. 1. Apply mushroom soup: Collect and wash the mushroom stems and broken mushrooms cut off during harvest and processing, cut them into thin slices, add 1—1.5 kg of water per kg of material, boil for 15 minutes, take the filtered juice and add 10—15 kg of water, and spray it on mushroom trays or fungus bags. Using it at the peak of fruiting can make the fruiting bodies thick and extend
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A Detailed Guide to the Traditional Method of Making Dezhou Boneless Braised Chicken
The five-spice boneless braised chicken of Dezhou, Shandong, known as "Dezhou Braised Chicken," is a traditional flavorful dish. It uses superior ingredients, is made with fine craftsmanship, and keeps its shape intact; when tasting it, one gives the chicken a shake, and in an instant the meat separates from the bones, hence the name. "Dezhou Braised Chicken" has a long history and is renowned at home and abroad. In the early 20th century, roast chicken vendors in Dezhou sprang up like bamboo shoots after rain, with many famous shops competing with one another, all striving to improve quality. It began with Hou Baoqing, owner of "Baolanzhai," who studied carefully and, building on roast chicken, pot-braised chicken and soy-braised chicken, and based on the cooking methods for braised pork knuckle and braised beef,
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Longjing shrimp is a classic traditional famous dish from Hangzhou, Zhejiang.
Rinse the Thailand-imported shrimp repeatedly with clean water, put them in a bowl, add salt and egg white, stir gently with chopsticks until sticky, then add wet starch, add monosodium glutamate and stir, and let stand. Brew Longjing tea with boiling water; after 1 minute, pour off part of the tea liquid, and set aside the tea leaves and the remaining tea liquid. Heat a wok over medium heat and pour in lard. When the lard is at 40% heat, pour the shrimp into the oil, and quickly separate them with chopsticks. When the shrimp turn jade white, remove from the wok and drain off the lard. Then pour the shrimp back into the wok, add the remaining tea leaves and tea liquid, then spray in Shaoxing wine, stir-fry several times, and remove from the wok to plate.
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A Complete Analysis of Traditional Chinese and Western Medicine Prevention and Treatment Methods for Pig Eczema
1. Dual flowers (honeysuckle and chrysanthemum) and Isatis root 200 g each, grind into powder and feed to pigs; externally take an appropriate amount of loofah leaves, crush and squeeze juice to rub the affected area, 2 times a day. 2. Fresh Eclipta prostrata 500 g, borneol 10 g. Crush fresh Eclipta prostrata and add borneol, use gauze to press out the juice, then apply the juice to the cracked skin or the affected area of impetigo, 3 times a day, for 2-3 consecutive days. 3. Yinchen (Artemisia capillaris) and honeysuckle 60 g each, decoct in water for oral administration; wash the affected area with 2%-3% alum, 2 times a day. 4. An appropriate amount of Chinese tallow tree leaves
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What are the traditional processing methods for Pu'er tea?
Pu'er tea is made from the fresh leaves of the Yunnan large-leaf tea tree, and has the characteristics of a strong taste, resistance to repeated brewing, and a mellow aroma. To make loose Pu'er tea, the fresh leaves are first subjected to fixation, rolling, and sun-drying to make sun-dried rough tea, and then made into loose Pu'er tea through moderate watering and pile fermentation, sun-drying, and screening. Loose Pu'er tea can be processed by tea farmers themselves. The specific steps and methods are: 1. Fixation. Pot fixation is mostly used. Because large-leaf tea has a high water content, during fixation the combination of covering and tossing must be used so that the fresh leaves lose water evenly, achieving the purpose of thorough and uniform fixation.
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A Detailed Guide to Ancient Tea-Making Methods: An Overview of Traditional Tea Production Techniques
Picking: The time for picking tea must be on clear days during the second, third, and fourth months, and the best target for picking is the tea buds that have just sprouted and are especially upright, growing on weathered limestone. Steaming: Place the freshly picked leaves into a steamer basket, then place the steamer basket into a pot, add water to the pot and cook it on the stove; inside the steamer basket there is a layer made of bamboo skin, and after steaming, take out the layer. Pounding: Pour the steamed tea leaves while hot into a mortar and pound them into pieces; place the pounded tea paste into an iron tea mold. There are many shapes of tea molds, and tea
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What to do when eggplant seedlings grow leggy? Learn this traditional method to control it
Identify the "leggy" plants, count down from the top of the seedling stem, and at the internode below the third leaf, gently pinch with two fingers to make it give a "pop" and release water, so that the vascular tissue is temporarily damaged and cannot transport nutrients upward, causing the seedling to "sit" and stop growing. After 3-5 days, once the pinched wound heals into a "knob," normal growth resumes. At this point, the weak seedlings, small seedlings, weak branches and small branches around it that were not "pinched" are all growing, and most catch up with the original "leggy" seedlings that were "sat" into sturdy seedlings, making the vegetable seedlings across the whole garden grow uniformly, achieving high yield and quality.
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