Giant onion rookie --- China Giant Onion King

The Chinese Giant Onion King is a giant onion variety cultivated through years of cultivation experiments, multivariate hybridization, and screening qualitative cultivation under the guidance of Professor Liu Jieqing, a famous Chinese onion breeding expert. In addition to this species has all the excellent characteristics such as resistance, quality and fast-growing of Chinese giant onion, its plant weight, quality, yield, and field uniformity have all improved significantly, and genetic genes have become more stable. The strain generally has a plant height of 1.5-1.8 meters and a maximum height of more than 2 meters. It is 80 meters long and thick and 3.5-5 centimeters thick. The texture is white and delicate, with a sweet taste. Cold and disease resistance can be planted wherever it is grown. Plant weight 1.5-2 kg, from planting to harvest 100-120 days, generally produce 8000 kg per 667 square meters, high-yield cultivation up to 10000 kg. Through comparative experiments and promotion in the past three years, the Chinese giant onion has increased production by about 50% compared with Zhangqiu scallion, which is 15-30% more than other giant shallots. At the same time, due to its early growth speed, strong production potential, it is generally faster than other giant onions. Listed for about 30 days. (Shandong County Single Crop Research Institute Tian Qing)

The noodles are a kind of fine facial hair, white and tough, and resistant to cooking and cooking. They are round and thin, and also wide and flat. The main varieties are ordinary noodles, flower noodles, handmade noodles, etc. The varieties are divided into egg noodles, tomato noodles, spinach noodles, carrot noodles, kelp noodles, lysine noodles and so on. At present, the noodles have formed a pattern of common development such as staple food, flavor, nutrition and health care. The noodles are one of the main pastas that people love because of their good taste, convenient consumption, low price and easy storage.
The noodle is made by adding salt, alkali and water to the wheat flour and drying it to make a certain length of dry noodles.
The noodles are made of refined flour, contain no preservatives and additives, and the noodles are made of refined flour. The reason why the noodles can be stored for a long time is because it has a process of drying and dehydration, no moisture, and the storage time is naturally long. However, the color of the abnormally empty noodles is not good. According to the quality supervision and inspection of the noodle products organized by the General Administration of Quality Supervision, Inspection and Quarantine, it is found that the white noodles are actually added with a whitening agent called benzoyl peroxide. According to the "Sanitary Standards for the Use of Food Additives", the content should not exceed 0.06g/kg, otherwise it will damage human health.

Fine Dried Noodles

Fine Dried Noodles,Instant Egg Noodles,Thai Instant Noodles,Bulk Ramen Noodles

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