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A Detailed Explanation of the Picking and Processing Techniques of Keemun Black Tea
The picking and processing craft of Keemun black tea is fine and meticulous. The buds and leaves of one bud with two or three leaves are picked as raw material. After withering, rolling and fermentation, the buds and leaves change from green to purplish copper red, and the aroma is released, after which they are baked over a gentle fire until dry. After the rough black tea is made, it must still undergo refining. The refining process is complex and labor-intensive, and the finished tea is made through rough sifting, shaking sifting, grading sifting, tight-gate sifting, brushing sifting, cutting, air selection, picking and sorting, supplementary firing, clean wind selection, blending and packing. The high-grade Keemun black tea has a tight, fine and slender appearance, a dark glossy color, and after brewing the tea liquor is red and thick, with a fresh, fragrant and richly aromatic scent.
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Pickled Red Peppers
Ingredients: 10 kg large red peppers, 1.5 kg salt, 10 kg salted brine, 250 g brown sugar. 15 g Sichuan peppercorns and 15 g star anise. Processing: Select fresh, thick-fleshed large red chili peppers that are unbruised and unspoiled and still have their stems, put them together with all the seasonings evenly into a jar and seal it, and they will be ready after about 10 days. Fresh and crisp, sweet and fragrant, mildly spicy.
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How to pickle sweet garlic? A detailed introduction to two preparation methods
Method 1: Choose purple-skin garlic, remove the fibrous roots, leave 1.5 cm of the garlic stalk, peel off 1-2 layers of outer skin, and wash clean. For every 100 kg of garlic, prepare 3 kg of salt and 3 kg of clean water. When putting it into the jar, add one layer of garlic and one layer of salt, and sprinkle a little clean water. To make it easier to turn the jar, add water to the jar on the night the garlic goes in, until the water is level with the garlic. After adding water, stir and turn once by hand, and turn it again the next morning. Starting from the 3rd day after going into the jar, for 3 consecutive days, change the water once a day to remove the spicy taste. Take it out, drain the water for 1 night, and put it into the crock the next day. For every kg of garlic, add white
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How do you make delicious Suancai Yu (pickled mustard green fish soup)? A five-step cooking method to help you make it easily
Ingredients: Grass carp or common carp, grass carp is best, about one and a half jin in weight is better. One head of pickled mustard greens (the reason I say one head is because pickled mustard greens made from kohlrabi are generally pickled one head at a time). Steps: 1. After cleaning the fish, remove the fish head, slice the fish meat off and cut it into small slices. Chop the fish bones into small sections. If the pot is not big, you can keep the fish head for making fish head soup later. If the pot is big enough, you can cook the fish head together as well. 2. Put the fish bones and fish head together with salt and cooking wine
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A Detailed Explanation of the Picking and Processing Technique of Haoming Tea
Haoming Tea was developed jointly by the Haoming Tea Company of Yizheng City, Jiangsu Province, and Nanjing University, and is produced in the western part of the ancient city of Yangzhou in the Jiangbei tea region. Influenced by the unique regional environment, its quality is deeply favored by consumers for its emerald green color, flat and straight shape, high and lasting aroma, clear and bright liquor, fresh, mellow and refreshing taste, tender and even brewed leaves, and its resistance to many infusions. In 1990, this tea was designated as the special tea for the rostrum of the main venue of the 11th Asian Games, and in 2000 it won China
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Processing Methods and Technical Key Points for Pickled Jerusalem Artichoke
Jerusalem artichoke, botanically known as Helianthus tuberosus, is a plant of the Asteraceae family. It can be used to produce health food with a unique flavor. 1. Process flow: raw material processing → sun-drying → initial pickling → removal of brine → second pickling → slicing → rinsing → seasoning → sterilization. 2. Processing key points. 1. Raw material pretreatment: First wash the raw materials with clean water, discard impurities and rotten, damaged, spoiled, or moldy tubers, rinse again with clean water, then place in a bamboo basket to drain. 2. Sun-drying: Spread the rinsed clean raw materials on a bamboo rack or clean cement slab, spread them evenly and thinly, and let them dry in direct sunlight. Turn them once in the morning and once in the afternoon until they feel soft when squeezed by hand; generally dry for 2 days.
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Detailed Explanation of Key Techniques for Spring Tea Picking and Management
Before the spring tea picking begins, carry out one shallow plowing and weed cutting to remove overwintering weeds. When picking fresh leaves, strictly follow the picking standards for the quality of famous and superior tea, and pick in batches and in a timely manner. Generally, pick the bud tips or one bud with one leaf (because famous and superior tea is in short supply on the market and has high economic returns, while bulk tea is in oversupply on the market and has low economic returns). When picking tea leaves, keep the fresh leaf buds and leaves intact, uniform in length, fresh, clean and hygienic, free of foreign matter. For loading and transport, use clean bamboo baskets with good ventilation; do not use soft packaging materials such as cloth bags or plastic.
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Garlic Processing Methods: How to Make Dehydrated Garlic Flakes and Sweet-and-Sour Pickled Garlic
1. Dehydrated garlic flakes: Select fresh garlic bulbs that are well matured, free of injury, free of pests and diseases, white in color, and large in size. After removing the stem ends, separating the cloves, and peeling, slice them while keeping them wet, then rinse them in a citric acid aqueous solution to reduce the activity of garlic enzymes. Note that rinsing must be completed within 24 hours after slicing, so that the garlic flakes do not produce colored pigments due to oxidation, which would affect the color of the finished product. Place the rinsed garlic flakes in a temperature-controlled dehydrator and control the temperature in three stages: keep the temperature at around 60°C in the early stage, increase the temperature appropriately in the middle stage, and keep it above 70°C in the later stage, but it must not exceed 7
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What to do when your Oriental lily gets bugs? Pest and disease control: you can pick off the insects with a toothpick
The Oriental lily is the queen among lilies, and because of its beautiful appearance it is welcomed and loved by a great many flower lovers. However, if it suffers from pests and diseases, the beauty of the Oriental lily will be gone forever, and by then flower lovers are sure to be anxious! So what should you do when your Oriental lily gets bugs?
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Chiayi Persimmon Brother turns fruit picking into a trendy attitude
To promote persimmons grown in Fanlu Township, Chiayi County, Persimmon Brother personally stepped up to demonstrate a 10-shot persimmon-picking photo series, whether it was "cute pouty face," "kabedon confession," "cool MIB Men in Black," or even the most famous 20th-century French sculpture...
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