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Steamed Snakehead Fish in a Clear Broth: Recipe and Techniques Explained
Main ingredients: 1 snakehead fish (weighing 1 jin, about 600 g), 2 stalks each of lemongrass and scallion, 1 sprig of cilantro, 2 slices of ginger, 1 liang (about 40 g) of celery, 2 liang (about 80 g) each of napa cabbage and pork loin, 2 bird's eye chilies. Seasonings: 1 tbsp each of fish sauce and doubanjiang, 1 tsp of sugar, 3/4 tbsp of dark soy sauce, a pinch each of pepper, sesame oil and Shaoxing wine, the juice of 1 lime, 2 cups of water (or stock). Method: 1. Scale the snakehead fish, clean it, and along the dorsal fin
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How Are Warm-Water Fish Harvested? Key Technical Points Explained in Detail
In summer and autumn, the fish-carrying capacity of intensive culture ponds reaches saturation, and some adult fish have reached marketable size and can be harvested for market. This not only benefits fish growth and the rearing of large-size high-quality fingerlings, but also reduces the fish-carrying load of the pond. According to production practice, the following key techniques should be grasped when harvesting warm-water fish. 1. Harvesting time is generally chosen in clear, fine weather, when the air temperature is cool, before and around dawn in the latter half of the night when fish are not gasping at the surface, or in the morning when the water temperature is relatively low (the specific time is determined according to the distance from the market and @#@136@#@ time). At this time, seining to harvest fish has little impact on the pond fish, and the freshly caught fish can be supplied to market in time. In overcast, muggy weather, or when pond fish show signs of gasping at the surface or fish diseases occur, seining should not be carried out, so as to avoid causing a large number of fish deaths. Seining cannot be done in the evening; otherwise it will cause premature convection between the upper and lower water layers, accelerate the consumption of dissolved oxygen in the pond water, and cause the pond fish to gasp at the surface.
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What is the difference between the two rice diseases? Explained clearly in one article
In recent years, bacterial brown spot of rice has shown a trend of relatively severe occurrence in some rice areas of our province. Most farmers mistakenly treat this disease as rice blast, which both increases costs and fails to achieve good results. For this reason, the two diseases are specifically distinguished below. 1. Symptoms. The symptoms of bacterial brown spot of rice are that reddish-brown small spots first appear on the upper leaves of the rice starting from the leaf tip and leaf edge, then expand into spindle-shaped, long oval, or irregular strip-like streaks, gradually spreading to the entire leaf, causing local necrosis of the leaf, with no bacterial ooze visible
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Pre-storage Treatment of Potatoes and Several Practical Storage Methods Explained
1. Pre-storage treatment Pretreating the tubers before storage can inhibit potato sprouting and plays a very good role in ensuring storage results. (1) Sun-drying After harvesting, potato tubers can be spread out in the field to dry briefly, releasing some moisture to facilitate storage and transport. Generally, sun-drying for 4h can significantly reduce the incidence of disease during storage. If sun-drying lasts too long, the tubers will lose water and wilt, which is unfavorable for storage. (2) Pre-storage Potatoes harvested in summer coincide with the hot season; after harvest, the potato tubers should be piled in a cool, ventilated room, cellar or shade shed for pre-storage. For
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Two Practical Potato Processing Techniques Explained in Detail
1. Jam Making Recipe: 4 kg potatoes, 4 kg granulated sugar, 10 g citric acid, a small amount of carmine red pigment and food flavoring, 2-3 g sodium benzoate. Method: First wash the potatoes, steam them until cooked, peel them, spread them out to cool, then mash them into a paste with a pulping machine. Then pour the granulated sugar into a double-layer pot, add an appropriate amount of water and boil to dissolve, pour in the potato paste and stir so that the potato paste and sugar water are mixed, continue heating and stir constantly to prevent scorching. When the slurry temperature reaches 107°C-110°C, use citric acid water to adjust the pH to
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How to Store and Preserve Peaches? Key Technical Points Explained
Some peach varieties ripen in the high-temperature summer season, and their harvest maturity and eating maturity are reached almost simultaneously; in addition, the fruit is soft and juicy with poor storability. However, storability varies greatly among varieties. Honey peaches have the worst storability and can only be stored for about 1 week, while late-maturing varieties such as Fei peaches, winter peaches and Qingzhou honey peaches are more storable. The problems that peaches are prone to during storage include: over-ripening and softening, rot caused by pathogens, and chilling injury. The main technical measures adopted in production are: 1. Immediately pre-cool the fruit after harvest: immerse the fruit in 0.5-1°C
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What are the key points of Nanguo pear cultivation techniques? Explained clearly in one article
Nanguo pear is an extremely excellent variety in the Pyrus ussuriensis system. Its color, aroma, and taste are all excellent, and it is deeply loved by the broad masses of people. It is extremely cold-resistant, high-yielding, and easy to manage. It flowers in 3 years, and in 5 years a single tree can produce up to 20 kg. A 20-year-old high-yielding tree can produce 300-500 kg per tree. Therefore, mastering Nanguo pear cultivation techniques is very crucial. The key points are as follows. 1. Orchard planning According to differences in terrain, topography, soil, climate, and other conditions, divide the orchard into several production operation areas, with an area of 120-150 mu as appropriate. Configure
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Key Points and Methods of Peach Tree Planting Technology Explained in Detail
I. Orchard Establishment 1. Site selection: relatively concentrated and contiguous, with suitable climatic and soil conditions, moderate altitude, slope and aspect. Peach trees like sunlight, so a south-facing site is best, with ample light. The slope should not be too steep, generally below 25 degrees is preferable. The hilltop is best left for afforestation; choose the foothill zone. Deep, fertile and loose soil is best, and soil depth is the most important factor. Fertility is relatively easy to improve. Existing forest land is best preserved, and clearing forest to plant fruit trees should be avoided as much as possible. 2. Comprehensive planning: integrated consideration of mountain, water, orchard, forest, roads, farming, forestry and animal husbandry
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Medicinal Plant Notoginseng (Tianqi) Fusarium Root Rot Explained in Detail
The scientific name of notoginseng is Panax notoginseng (Burk.) F.H.Chen, with the synonym Panax pseudo-ginseng Wall. var. notoginseng (Burkill) Hoo & Tseng. Also known as tianqi. It is a perennial herb of the Araliaceae family, using its rhizome, flowers and leaves as medicine, and has the functions of invigorating blood and removing stasis, reducing swelling and relieving pain, stopping bleeding and lowering blood pressure. It is a specialty of Guangxi and Yunnan in China, and in recent years many counties south of the Yangtze River and in Guangdong also produce it.
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What are the key cultivation techniques for Madeira vine? Explained in one article
Madeira vine, also known as Ceylon spinach, belongs to the Basellaceae family and is a perennial climbing plant native to Brazil. It is grown in many regions of China, especially in the south. It is easy to cultivate, has few pest and disease problems, is highly nutritious and good-tasting, and is rich in vitamin A and vitamin C. It has effects such as nourishing the body, strengthening the waist and knees, dissipating phlegm, promoting blood circulation, and protecting the stomach and liver. It is a natural green health food and medicinal food, and is well worth promoting, cultivating and eating.
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