Low winter temperatures, slow evaporation of water, and resting seedlings are the golden season for planting woody herbs. When planting, pay attention to the following six points: First, protect seedlings. When raising seedlings and transporting seedlings, special attention should be paid to protecting the roots. In order to avoid root damage, water loss, dryness, and defoliation, it is necessary to protect the seedlings in the distance. The second is the deep layered and practical. Seedlings should be buried 5-10 centimeters above the original soil, first fill in the earth, each layer should be practical, to prevent frost damage caused by cold winds. The third is water sealing soil. After the seedlings are planted, they should be poured once to set the root water. When dry soil occurs on the topsoil, they should be buried in a timely manner so as to prevent run-in and wind-swaying of the base of the seedlings and the excessive rain will cause rot. The fourth is to cut and plant. In order to prevent water loss and improve the survival rate, it is best to use stubble planting, especially broad-leaved tree species, to plant trees in drought-swampy and steep water. The fifth is to prevent freezing seedlings. Before and during defrosting, the tree pits should be stepped on again to compact the soil to prevent freezing and dead seedlings. Sixth, the seedlings were unearthed as "three bogeys." One bogey raised seedlings. Should be immersed in water within 1-2 days before emergence, until the soil is moist and not sticky when the seedlings; two bogey hand pull. Hand-pulled seedling branches, leaves, stems, hair roots. Three bogey mud. Let the roots have a little dirt, do not allow the roots to dry out, adapt to the planting environment as soon as possible, and maintain a high survival rate.
The edible part of cauliflower is the flower part of the dish. The raw materials are white, big, and free from diseases and insect pests. At the beginning of processing, the outer leaves and petioles are first cut off and cut into smaller pieces. Wash 2-3 times, blanch 1-2 minutes in 100 C hot water. Remove and quickly cool to below 10 C. Drain and freeze and pack.The whole process strictly controls the hygienic conditions and is committed to providing customers with safe, clean and healthy Frozen Broccoli.
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