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How Are Hechuan Peach Slices Made? A Detailed Recipe Shared
Hechuan Peach Slices were first created in 1840. Made from premium glutinous rice, walnut kernels, Sichuan white sugar, honeyed rose and other ingredients through refined processing, they are one of the famous local products of Sichuan Province. Their characteristics are a fine, smooth, powdery texture, soft and delicate, with thin slices that, when torn open, resemble a "Qiao brand" roll that does not break apart, snow-white in color, sweet and fragrant in taste, with a pronounced rich aroma of walnut kernels and rose. In 1917, at the Panama Exhibition, they won the Panama Gold Medal. In 1926, at the Chengdu "Flower Fair," two Hechuan peach slice factories each won the Special Grade Award and the First Grade Award. They were rated as a quality product of 1979 by the Sichuan Provincial Commercial Bureau. String 5
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Black rice flour jujube paste buns are made soft, fluffy and sweet this way
Ingredients for black rice flour jujube paste buns: 250 g each of black rice flour and white flour, 20 g yeast, 250 g water, 100 g jujube paste, 5 g white sugar. Method: (1) Put the black rice flour and white flour into a basin, add the yeast, white sugar and water (water temperature: hot in winter, cool in summer, warm in spring and autumn) and knead into a dough, then place in a warm spot to rise. (2) Take the risen dough onto the work surface, roll it into a long strip, pinch off pieces one by one, flatten each into a round disc, wrap in the jujube paste, shape into a steamed bun by hand, and steam in a steamer for about 15 minutes. Fe
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Important breakthrough made in hybrid japonica rice breeding
On the 18th, the reporter learned from the Shanghai Academy of Agricultural Sciences that agricultural scientists in Shanghai have made a breakthrough in hybrid japonica rice breeding in the Yangtze River Basin. Following the acquisition of the first hybrid late japonica rice restorer line in the Yangtze River Basin to obtain national plant variety protection rights, the first southern hybrid late japonica rice combination to pass national variety approval has also been bred. At present, a series of strongly heterotic combinations have become an important support for the "seed source" of hybrid japonica rice in the Yangtze River Basin. Researchers from the Crop Breeding Institute of the Shanghai Academy of Agricultural Sciences used intermediate materials between indica and japonica subspecies as "bridge parents"
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How is honey-crisp ginger made? A detailed explanation of the processing technology for honey-crisp ginger
This product is a wet-type candied fruit. Although it is mainly purely sweet in flavor, because the product is crisp and has a strong fresh tender ginger flavor, it is a popular candied snack food. The processing technology is as follows: 1. Raw material: use the youngest and most tender part of fresh young ginger, cut off to be about the size of a thumb, pink in color; the raw material appears delicate and small, and the price? 2. Peeling: each piece of young ginger is about 1-2 cm long, and the ginger skin can be removed by manual rubbing. 3. Color protection and hardening measures: soak in 0.1% calcium dichloride and 0.1% sodium sulfite solution for 8 hours.
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How is Deboned Braised Chicken made with a unique flavor? A detailed explanation of the production method
I. Product characteristics: complete in shape, evenly deep-fried, tender and falling off the bone, rich in aroma, fresh and delicious, uniquely flavored, suitable for both the old and the young. II. Processing technology (I) Raw material selection and trimming: choose a young chicken weighing about 1 kg, slaughter it, drain the blood completely, then remove the feathers and wash clean. Open the dressed chicken at the rump, remove the internal organs, wash again, shape the chicken legs and wings, then drain the water and set aside. Place the washed dressed chicken on a cutting board, belly up, use a knife to cut through the area between the ribs and the vertebra, then according to
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How to make candied shiitake mushrooms, homemade shiitake health food
Candied shiitake mushrooms are sweet with a salty note, very suitable for the elderly and children to eat. 1. Ingredients. Shiitake stems, sugar, salt. 2. Preparation. Select clean, impurity-free dried or fresh mushroom stems, and remove any moldy, spoiled, or insect-damaged parts. Soak the dried mushroom stems in clean water for about 8 hours (fresh mushroom stems do not need soaking), scoop them out, rinse them clean, and drain. Put the prepared, drained mushroom stems into a crock in layers, one layer of mushroom stems and one layer of salt, and salt-cure for 12-24 hours. Take them out and rinse off the salt grains on the surface with water. Following the usual method for making candied fruit
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Detailed Guide to Camellia sinensis Cultivation Techniques: Planting and Management Methods Made Easy to Understand
Seed collection. The fruit of Camellia sinensis matures from late October to early November. When the berry-like capsule turns from yellow-green to yellow-brown, the upper part slightly splits, the aril turns red, and the seed kernel is plump, collect it promptly. After the fruit is brought back, place it in a ventilated room and spread it out to air for 2-3 days to complete after-ripening. Then take it out to a concrete surface outdoors, tread on it with your feet to crack open the fruit shells, take out the seeds, soak them in clean water for 24 hours, rub off the red aril, float off the empty seeds, scoop them out and air-dry for 2-3 days. Sow immediately after collection or store in moist sand. When storing seeds, be careful that the sand is not too wet, so as to avoid seed rot.
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There's an art to feeding pigs with homemade feed: keep these three precautions in mind
Whether for family or intensive pig farming, using homemade pig feed can greatly reduce feeding costs. However, when feeding homemade pig feed, you must grasp three "precautions." Pay attention to the types and proportions of raw materials. The commonly used raw material proportions for pig feed are: grains such as corn, rice, barley, and sorghum, which should generally account for 50%-70%; bran types such as wheat bran and rice bran, which should generally account for 10%-20%; toxic cottonseed cake, meal, and rapeseed cake, etc., should be less than 10%. Animal protein feeds such as fish meal
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How to make homemade egg floss, learn it easily in a few simple steps
Ingredients and formula: 500 g fresh eggs, 10 g refined salt, 500 g peanut oil, 2 ml cooking wine, a pinch of monosodium glutamate. Method: 1. Crack the fresh eggs into a bowl, add the cooking wine, refined salt and monosodium glutamate, and beat evenly with chopsticks. 2. Put the peanut oil in a wok over high heat and heat until six-tenths done, then hold a sieve (40-60 mesh) over the wok and slowly pour the beaten egg mixture into the fine sieve, so that the egg liquid drips through the mesh into the wok and fries into fine egg threads. Once the egg threads float up, quickly scoop them out with a slotted spoon and drain off the oil. 3. Place the fried
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How is ginger candy made? A detailed explanation of ginger candy processing techniques
The ginger candy referred to here is a dry-state candied fruit, and it still holds a certain position in today's food market. The processing techniques are as follows: 1. Raw materials: Select fresh ginger with thick, plump flesh that is tender and crisp, and remove rotten ginger as well as parts affected by pests and diseases. 2. Washing: Wash clean and remove rotten parts. 3. Peeling: For small-scale production, peel by hand scraping. Slicing: Slices should be uniform in thickness, generally 2-3 mm thick is suitable. Color protection: Soak the sliced ginger in a 0.1% sodium sulfite solution for 4-5 hours. 6. Sugar boiling: Scoop out the ginger
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