How to produce green leafy vegetables
How to produce green leafy vegetables Leafy vegetables are popular because they are light and refreshing. How can we produce green leafy vegetables and make them more productive? The production of leafy vegetables is inseparable from fertilizers, and good or bad fertilization can also play a very good role in preventing and treating diseases. For example, leafy vegetables have more pests and diseases, and the treatment is very difficult. The use of chemical methods (pesticides) is relatively easy to control, and has quick results, but it affects the quality of vegetables, and has great harm to the health of consumers. The use of cultivation methods (mainly rational fertilization) for prevention and control is an effective way to produce pollution-free vegetables. In addition to the basic fertilization methods, special attention should be paid to the following two points when producing pollution-free vegetables:
(1) Fully fermented organic fertilizer. The production of "green" vegetables should be dominated by organic fertilizer and less fertilizer. When organic fertilizer is used as a base fertilizer or top dressing, special attention needs to be paid to the fact that organic fertilizer must be sufficiently cooked, and it is best to use a special fermentation agent (such as a goldfish starter) for treatment. This will not only reduce the loss of nutrients, but also completely eliminate harmful bacteria, eggs, and other harmful substances in organic fertilizers and solve the source of diseases and insect pests.
(2) Apply high-quality fungus fertilizer. Biological bacterial fertilizer not only contains a large number of nitrogen-fixing, phosphate-solubilizing, and potassium-releasing active bacteria, but also contains organic matter, humic acid, and trace elements, and can be applied in combination with other fertilizers in any fertilizer-demand period of vegetables. High-quality fungus fertilizers, such as kumquat bacteria fertilizer, can not only save the amount of fertilizer used, but also enhance the pest resistance of vegetables and solve the problem of soil compaction. Details can visit the website or consult.
Soy products are processed foods made from beans such as soybeans, Green Beans, peas, and broad beans. Most soy products are tofu and its reconstituted soy milk.
China is the hometown of soybeans, and China has cultivated soybeans for five thousand years. It is also the first country to develop and produce soy products. For thousands of years, the ancient Chinese working people have used a variety of beans to create many far-reaching and widely circulated soy products, such as tofu, tofu, fermented bean curd, soy milk, soybean meal, soy sauce, bean sausage, bean curd, soybean fish, Ramie, cat ears, vegetarian wings, soy ears.
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