I. Main types of cuisine
Coriandrum sativum l. Is an umbrella plant of one or two years of grassland, also known as guacamole, which originated in the mediterranean coast and central asia and is now widely cultivated in the north and south of the country. The cuisine is rich in nutrients such as vitamin c, food fibres, calcium and iron, and contains unique volatile oils, aromatic aroma, and is an important fragrance in cooking, which can be soothed, hot, fried, pottery and soup, with excellent effect. The following core types can be classified by leaf morphology, fragrance concentration and use:
1. Spaghettis (local larvae)
Characteristics: small, plume-shaped, dark green, short-coloured, branched, fragrance-rich, cold-resistant and growing cycle (40-50 days)。
Core strengths: fragrance, good taste, good taste, and popular; adaptation, infertile, low temperature, both north and south, suitable for family gardens and small-scale farming。
Representative species:
2. Grand leaf fragrances (silver)
Characteristics: the leaves are wide and thick, the plume is shallow, the colour is green, the leaves are thick, the speed of growth (30-40 days of harvest) is fast and the scent is relatively light。
Core advantages: high production, good commodity quality, durable transport, suitable for scale cultivation; wide and easy extraction of leaves, soft taste, suitable for fresh food and bulk supply markets。
Representative species:
3. Adolescence cuisine (seeing/eating)
Characteristics: specially coloured leaves or straws, such as purple, red, or small and compact strains, with both visual and dietary value, with some varieties more fragrance and nutrients。
Core advantages: unique appearance and visible commodity premium; simple management, adaptable and suitable for niche farming, home gardening or high-end catering。
Representative species:
Ii. Suitable cuisine varieties throughout china
The fragrance is cold and wet, suitable for growth temperature of 15-20°c, seed sprouts of 15-20°c (which need to be treated with decomposition), high cold tolerance (which can withstand -10°c short-term low temperatures), intolerant heat (which is more than 25°c perspirable, which is less fragrance) and less demanding for soil (the best of the fertile, estuarine soils). Cultivation requires selection of suitable varieties according to geographical climate and soil conditions, as recommended by the regions:
Regional
Climate/soil characteristics
Appropriate varieties
Reasons for suitability
North-east (liao ning, jilin, heilong river)
Short frostless periods (120-150 days), short cool summers, harsh winters and dark soil/borders land
Henan xiaofu, shandong daye, violet
Extremely cold-resistant, spring (april-may), autumn (july-august) with long-duration harvests over winter; 40-50 days of growth, 100-1500 kg acre production
North china (beijing, tianjin, hebei, shandong)
The seasons are clear, the summers are hot, the winters are cold and dry, the springs and falls are warm, and the soil is colossal. Land
Shandong daie, u. S. Daye, henan little yee
Cool-resistant and heat-resistant balance suitable for autumn (august-september, main production area), spring (march-april), with field cultivation as the main source; acre production of 1200-1800 kg, fragrance
East china (jangsu, zhejiang, anhui, fujian)
Rainy, hot and hot in the summer, heavy humidity in the may rainy season (june-july), mild winter and extensive soil land
Thai, dutch, sichuan local
Wet-resilient and heat-resilient, suitable for autumn (september-october), winter (november-december huts) and summer sun-down; acre production of 1000-1500 kg
South china (gangdong, guangxi, fujian, hainan)
High temperatures, high temperatures throughout the year, warm winters and acidic soil land
Thai, dutch, mini
Heat-resilient and wet, suitable for winter (october-december), spring (february-march) and sun-shield in summer; 30-40 days of growing cycle, multicropping, acre production of 800-1200 kg
South-west (sichuan, chongqing, yunnan, guizhou)
Stereo-climatic weather, heavy rain weather, insufficient light, soil acidity, mountainous borders land
Sichuan's local cuisine, shandong's daie, violet
Weak and wet-resistant, suitable for autumn (august-september), winter (october-november), mountains with high temperatures and fragrances; acre production of 1000-1600 kg
Northwest territories (xinjiang, gansu, ningxia, qinghai)
Droughts with less rain, abundant light, high temperature, cold winters, sandy soil, irrigation
Henan xiaofu, u. S. Daie, shandong daye
Drought-resilient, radiant, fragrance and foliage; suitable for spring (april-may), autumn (july-august), acre production of 1200-1800kg, quality
Cultivation methods and key technologies
Core tip: the core of fragrance cultivation is “shell sprouts, low-temperature seedlings, rational planting, water fertilization balance”, which focuses on the treatment of controlled seeds (increased seeding), seed density (impacting production) and temperature control (avoiding high-temperature pumping) in order to ensure that they are well, fast-growing, fragrance and high productivity。
(i) preparation for seeding 1. Seed processing 2
The fragrance seed shell is hard and has a layer of wax, and the direct seeding is low and slow and must be treated for breakout:
3. Soil preparation (ii) seeding and dense planting (iii) key elements of field management
There are fewer cuisine pests, mainly `leaf disease' and `spring pests', with the focus on `agriculture control + physical control', reducing pesticide use:
(1) disease control (2) pest control (iv) harvesting and storage iv. Technical aspects of different planting patterns (i) field cultivation (scale production) (ii) large-shed cultivation (anti-season cultivation) (iii) family cultivation (plain/garden/cultivate garden) (iv) soilless cultivation (hydration/matrix) v. Key measures to increase production vi. Classical eating of cuisine
The cuisine is a cuisine of the cuisine, which is fragrance and can be acupuncture. The following are the most representative home practice, which is easy to operate:
1. Collapse tofu
Food products: cassava 100g (cleaned and shredded), tofu 1 block (500g), garlic 3 petals (cutt), raw smoke 1 spoon, vinegar 1 spoon, perfume with a small amount, salt capacity, pepper oil (optional)。
Steps:
1 a tofu slice, which is torn into boiling water for one minute, and leached and placed in the plate
2 collapse, garlic paste on tofu, with raw, vinegar, salt, perfume and pepper oil (optional)
3 smuggled and evenly edible (cooked, obstetric)。
2. Champagne fried eggs (for dinner)
Vegetables: cuisine 200g (cleaning part), eggs 3 (dispersion), ginger 3 tablets, salt appropriate, oil appropriate, a little sugar (fresh)。
Steps:
1 a small amount of salt, sugar, evenly mixed in egg fluids; hot pots pour oil into the egg fluids to condensate and produce spares
2 add a little more oil to the same pot, put it in the ginger chips and pour it into the fragrance for a minute
3 add fried eggs, salines, and a smooth boil (fresh for dinner, fragrance)。
3. Spam pork dumplings (specialties)
Vegetables: cauliflowers 300g (cleaned and shredded), pork platinum 500g, onions, ginger paste, salt, raw smoke, platinum, perfume, dumpling skins。
Steps:
1 onion, ginger, salt, raw and platinum, evenly mixed to the beginning
2 add shredded cuisine, oiled and evenly mixed (finally, fragrance preserved)
3 with dumplings, they can be eaten when they're cooked (savored, saffronized, dumplings not greasy)。
4. Queers and tofu soup (suppleasants)
Vegetables: fragrance 100g (cleaning part), skin eggs 2 (cuts), tofu 1 (cuts), ginger tablet 2 (salt, a little perfume, onions)。
Steps:
1 the pot is boiled open with water, with ginger blades, skin omelet, tofu for five minutes
2 add a cuisine section and continue cooking for 1-2 minutes
3 add salt and oil and put onions to eat (frown and fragrance)。
Questions and answers to frequently asked questions (shelter guidelines)
Core causes: undefeated shell treatment (hard shell inhibiting water intake), excessive or low temperature (not controlled at 15-20°c), soil drought. Solutions: the application of the “shell + impregnated + cryogenic sprouts” step is strictly applied to maintain soil moisture after seeding and avoid high temperatures。
The fragrance is thin and fragrance
Core causes: overdensity, insufficient light, excess nitrogen. Solutions: time- and time-saping, with a minimum of 3 to 7 cm; in sufficient light; long-term low nitrogen fertilization, increased phosphorus fertilizer, and leaf-based spraying of potassium dihydrogen phosphate。
3. A fragrance
Core causes: excessive temperature (above 25°c), excessive seedlings and late planting. Solutions: the sunnet is built in summer to cool, suitable planting times are chosen, and seedlings grow up to 2-3 leafs in time to avoid ageing。
4. Cullen root rot
Core causes: soil water accumulation, heavy planting, root causes of decomposition. Solutions: start-up planting, timely drainage during the rainy season; rotation with non-elementary crops; multi-bacterium injection at the beginning of the disease to control the spread of the disease。
Summary
The core advantages of a cuisine, which is broadly adaptable, managed and fast-growing, are “fragmentary, multi-purpose, easy to grow”, suitable for scale production, large-scale counter-season farming, home planting and soilless cultivation:
Through scientific management, cigarettes can achieve high and rapid production, with their unique fragrances and nutrients, making them an indispensable mosaic on the table, with both economic and edible value。
