How to deal with the chemical fertilizer of shiitake mushrooms before being removed

1. Spray water to rinse. If the spray is excessive, clean water can be sprayed several times in succession on the affected leaves to remove or reduce residues on the crop leaves. For alkaline substances that are easy to decompose and fail, they can also be washed with quicklime water or alkaline surface (sodium carbonate) solution added to water.

2. Sufficient watering to increase the moisture of crop cells, reduce the relative content and concentration of drugs in the plant, and achieve alleviation and prevention effects; For the soil, irrigation and drainage can be used to wash the field, eliminate drugs, and relieve.

3. Removal of drug-damaged organs. For serious local drug damage, the branches, leaves or fruits that have been severely damaged by the pesticide can be removed to avoid conduction, and the application of neutralizing reliever or water should be combined with multiple rinsing to reduce the relative concentration.

4. Cultivating loose soil. Combined with top dressing and watering, the soil is cultivated and loosened to increase the soil permeability and ground temperature, which can promote root development and enhance plant recovery ability.

5. Timely top dressing. After the occurrence of pesticide damage, the crops should be supplemented with available nitrogen, phosphorus, potassium and other essential nutrients of crops in time to restore the physiological functions of the affected crops. In production practice, foliar sprays of potassium dihydrogen phosphate, urea or plant growth regulators are often applied, sprayed 2-3 times in a row, and sprayed once every 5-7 days, which can also obtain significant effects of reducing pesticide damage.

Biodegradation enzymatic method: When removing pesticide residues in vegetables and fruits, add biodegradable enzymes (powder) to clean water and soak vegetables and fruits. After soaking, rinse with water.

Biodegradable enzyme is a hydrolase, extracted from edible yeast, highly soluble in water, it can specifically hydrolyze the phosphate bond on the organophosphorus pesticide molecule, decompose the organophosphorus pesticide, and the decomposed organophosphorus pesticide is no longer a phosphate compound, thus completely eliminating the toxicity of the pesticide. Because enzymes themselves are proteins, they are widely used in food additives and winemaking, and will not cause secondary pollution harmful to the human body if used inappropriately like chemically synthesized detergents. The biodegradable enzymatic method is not only efficient and safe, non-toxic and non-toxic, and has no impact on the taste and nutritional value of fruits and vegetables, and can be directly applied to various fruits, vegetables, tea, grains, beans, eggs and milk and meat.

In the past, this law was only used at major national conferences and events.

Here's how to clean shiitake mushrooms:Tools Ingredients: bowl, scissors, shiitake mushrooms, starch, salt, water, running water.

1. Prepare a basin of water and use scissors to cut off the roots of the mushrooms.

2. Soak the processed shiitake mushrooms in water and sprinkle an appropriate amount of starch.

3. Sprinkle in an appropriate amount of salt.

4. Then simply scrub the shiitake mushrooms.

5. Dig the field again and rinse it with running water.

1. The processing details of shiitake mushrooms can be divided into the following steps, the mushrooms bought back do not need to be washed, and the long handle of shiitake mushrooms is also called the pedicle head cut off with scissors, which can be cut off all or partially, and then boil a pot of boiling water, fabric the shiitake mushrooms in hot water, and then put them in cold water. In this way, the pre-treatment of shiitake mushrooms is completed.

2. Generally speaking, the head of the mushroom is cut off completely; Some shiitake mushrooms are more tender and fat, and part of the stems can be retained, because the stems of such shiitake mushrooms are also tender and can be eaten, and this treatment also reduces the occurrence of waste. Use scissors containing champhibals to cut shiitake mushrooms, be sure to use special scissors in the kitchen, usually if there are other foods that need to be cut in the kitchen season, you can also use it, such as dried chili, garlic moss and so on. Pay attention to safety when using scissors, and after using the scissors, dispose of the scissors and store them for the next reuse.

3. Shiitake mushroom dumplings are a kind of delicacy, the main ingredients are shiitake mushrooms, meat, flour, etc., and the auxiliary materials are coarse shallots, soy sauce, salt monosodium glutamate, edible oil, etc. Shiitake mushroom dumplings are a staple food that is easy to make.

Rinse the mushrooms with water, put them in a bowl, pour in water, add an appropriate amount of salt and flour and stir evenly, soak them for 10 minutes, gently rub them several times with your hands, and wash them with water. Shiitake mushroom is a high-protein, low-fat, low-calorie mushroom food, but shiitake mushrooms can not be eaten with the following foods, for example, shiitake mushrooms can not be eaten with tomatoes, because tomatoes contain a lot of lycopene, if eaten with shiitake mushrooms, shiitake mushrooms will destroy the absorption of this nutrient in the body.

In addition, shiitake mushrooms should not be eaten with crabs, crabs are a cold food, if you eat them with shiitake mushrooms, it may induce stones and other lesions, patients can refer to the recipe to eat. One, shiitake mushrooms cannot be eaten with tomatoes. Tomatoes, also known as tomatoes, contain a lot of carotene and lycopene, which are nutritious and easy to absorb, but when eaten with shiitake mushrooms, shiitake mushrooms will destroy the carotene in the body and affect the absorption of tomatoes.

2. Shiitake mushrooms cannot be eaten with carrots. Shiitake mushrooms have a lot of biochemical substances in them, and eating them with carrots will reduce the absorption of carotene.

3. Shiitake mushrooms cannot be eaten with crabs. Crabs are rich in nutritional value and are cold foods, which are of high value when eaten alone, but eating them with shiitake mushrooms can induce stones.

4. Shiitake mushrooms cannot be eaten with donkey meat. Donkey meat is delicious, nutritious, and has the effect of nourishing and replenishing qi, but eating it with shiitake mushrooms can cause diarrhea, qi deficiency and other consequences.

5. Shiitake mushrooms cannot be eaten with quails. Quail is rich in nutrients and has a delicious taste, but when used with shiitake mushrooms, its effect will be greatly reduced, and in severe cases, it will cause dark spots on the face.

1. Dosage ratio: 1 kg of microbial liquid can ferment 200 kg of mushroom envy slag, and the discarded mushroom sticks should be crushed first for fermentation. In general, during fermentation, it is forbidden to use materials of less than 500 kg or one cubic meter for experiments.

The bacterial solution can be diluted with water and mixed with the fermentation of the material, evenly stacked and fermented. Because the carbon-nitrogen ratio of these materials is relatively high, in order to achieve a better softening effect, some urea can be added appropriately.

2. Mix well and aerate: When fermenting materials, be sure to stir evenly, pay attention to turning, and ventilation is appropriate.

3. Moisture control: the moisture of the fermented material should be controlled at about 50%, and the moisture judgment: grasp a handful of materials, see the watermark but not drip, and disperse when it lands. Less water, slow fermentation, more water and poor aeration, brother defeat can be specifically mastered according to the actual situation of the material.

4. Temperature control: It is better to start the fermentation temperature above 15, and the fermentation can not be about a week. In winter, the temperature is low, and the fermentation time is longer.

5. Completion: The fermentation can be stopped when the material reaches the softening effect, and the fermentation time is too long, which will consume too much cellulose and other active ingredients in the material.

Shiitake mushrooms are relatively clean, so just rinse them with water.

Do not grasp the outside with your hands, and do not stir back and forth in the opposite direction, otherwise the sand particles will not only not fall, but the sand particles that have fallen will be re-rolled into the fungus folds by the reversed scattered water flow.

Tips for cleaning shiitake mushrooms

1. Soak in light salt water.

Put the mushrooms you bought back in a large container, add the water that has not been used with the mushrooms, then add a spoon of edible salt and stir well, put the heads of the mushrooms face down, cover them with a plate, and let the mushrooms all immerse themselves in the water. The soaking time is about half an hour, so that the skin of the shiitake mushroom softens, and the dirt attached to it is easy to fall off.

2. Add flour to clean.

After soaking the mushrooms for half an hour, cut off the roots, then change a basin of water, add about 15 grams of flour to the water, stir evenly with your hands, melt all the flour and simply knead it a few times with your hands, and finally rinse it twice with water, and the skin of the mushrooms will become very clean. Because the flour has a certain adsorption capacity, and after the mushrooms are soaked in light salt water, the dirt on the skin has been softened, and it is easy to be adsorbed by the flour.

3. Blanch shiitake mushrooms before eating.

Often after the first two steps of treatment, most of the impurities and dirt on the surface of shiitake mushrooms have been removed, but shiitake mushrooms contain a certain amount of oxalic acid, which can only be removed after blanching. Therefore, after cleaning the shiitake mushrooms, the shiitake mushrooms are simply blanched, which can make the shiitake mushrooms cleaner and more assured to eat while removing oxalic acid.

If the shiitake mushrooms are relatively clean, they can be rinsed with water to preserve the umami flavor of the shiitake mushrooms.

Do not grasp the outside with your hands, and do not stir back and forth in the opposite direction, otherwise the sand particles will not only not fall, but the sand particles that have fallen will be re-rolled into the folds by the reversed water flow.

1.The surface of the shiitake mushrooms should be rinsed with cold water first.

2.The stems of the shiitake mushrooms can be removed, and then placed in a basin of warm water to soak, until the shiitake mushrooms become soft, then the sediment on the surface of the shiitake mushrooms and the folds of the mushrooms will fall down with the stirring, repeatedly stir several times, stir for about 10 minutes, so that the mushroom umbrella folds slowly open, and the sand particles will slowly fall into the bottom of the pot.

3.Gently remove the shiitake mushrooms and rinse them with water to thoroughly wash away the sediment.

Try to avoid soaking shiitake mushrooms in hot water or adding sugar in order to soak them as soon as possible, which will make the water-soluble components in it, such as precious polysaccharides and excellent amino acids, dissolve in water in large quantities and destroy the nutrition of shiitake mushrooms.