A list of the contents of this article:

The main points to keep in mind for succulent plants to control water

1. Lighting and ventilation means that when we control water for succulent plants, we should pay attention to ensuring light and ventilation. These are indispensable and closely related to it, or lack of light is not conducive to your succulent control type. This is the third point.

2. Lighting and ventilation means that when we control water for succulent meat, we should pay attention to ensuring light and ventilation. All of these are indispensable and closely related, or lack of light is not good for your flesh-control type. This is the third point. Excessive water control means that when we control the moisture of meat, we must master a degree and not control too much.

3. Water control is not a single control of watering, we also need to maintain lighting, ventilation and other conditions, these conditions are indispensable. Water control allows us to find the limit of succulent plants, not without water. If we don't water succulent plants for too long, the succulent plants will die from lack of water.

4. I learned that the three tips to remember for succulent watering are as follows: "dry thoroughly, don't dry, don't water": make sure the soil is dry and watered again. "A small amount of water for many times, avoid stagnant water": water many times, a small amount at a time, avoid stagnant water, maintain ventilation. "controlling water in summer and moisturizing in spring and autumn": control watering in summer to avoid decay; keep the soil moist and promote growth in spring and autumn.

5. Dormant water-controlled succulent plants are drought-tolerant, and its watering principle is generally dry and thoroughly watered through. In fact, this method is not suitable for dormant succulent plants or very hot summer days, succulent plants can be raised in an extreme state, but it has a major premise that the root system must be developed.

6. The second soil is the soil. When we give succulent soil, we must pay attention to the preparation of especially loose and breathable soil. It is best to have more granular soil and less fine soil, because if your succulent soil is matched with a lot of fine soil, such as a lot of peat peat soil.

Summer maintenance succulent meat how to correctly control water?

If the air permeability of the flowerpot is not good, then the soil in the flowerpot will be moist for a long time after watering, which will not achieve the purpose of water control and will lead to this fleshy rotting root. So, first of all, the flowerpot must be breathable. Dirt, then the second is dirt. What we give is succulent soil, so we must pay attention to preparing especially loose and breathable soil.

The first premise of air permeability is that the air permeability of the flowerpot must be very good, and the bottom of the flowerpot has this breathable hole, so that the basin will not accumulate water for a long time, and if this water can be discharged quickly from the bottom of the basin.

When the summer temperature reaches 40 degrees, the first thing to do is ventilation, because succulent plants like to grow in a well-ventilated environment, which can avoid succulent plants from turning into water, black rot and various diseases and insect pests because of too muggy heat and humidity. at the same time, good ventilation is also conducive to lowering the temperature, so that succulent plants can safely spend the summer, if the maintenance environment is not well ventilated, we can use electric fans to enhance ventilation.

The way for succulent plants to spend the summer: everyone knows that sunshade succulent plants like the sun. Except for a very small part of succulent plants that need to grow in a semi-shaded environment, other succulent plants need to grow in full sunshine, but in summer, we have to shade succulent plants because the summer light is too strong and has exceeded the limit that succulent plants can bear, if succulent plants are exposed to the sun. So much meat will get sunburned.

How can succulent plants control water?

Lighting and ventilation is that when we give succulent plants water control, we must pay attention to ensure that light and ventilation, these are indispensable, but also closely related to it, or lack of light, are not conducive to your succulent control type, this is the third point.

Control watering frequency is generally maintained chubby succulent, its root system must be very healthy, so water control will make succulent achieve immediate results. As we all know, succulent leaves are fleshy, and the reason why they are resistant to drought is that they store a lot of water.

We dry and water thoroughly at this time to make the leaves thicker, and then we control the water to help it control the type. Lighting and ventilation means that when we control water for succulent meat, we should pay attention to ensuring light and ventilation. All of these are indispensable and closely related, or lack of light is not good for your flesh-control type. This is the third point.

A large amount of water is stored in the succulent leaves of succulent plants, so the essence of water control is to adjust the watering frequency. If watered too frequently, plants will not store excess water in their leaves. The watering interval should be appropriately extended to give plants a signal of lack of water, prompting them to store more water in their leaves, so as to make the leaves plump and lovely. In autumn, it is usually watered every 15 days while avoiding excessive dryness.

Succulent water control is too strong will be out of state. Succulent plant itself does not have a high demand for water, so it does not need to be watered too much. Under special circumstances, it is necessary to control water, but less or no watering. This kind of plant is usually watered in the morning or afternoon, not at noon. It is OK to water once a week in spring and autumn, and water control should be selected according to the situation in summer and winter. Generally speaking, it is better to use river water or well water, and tap water can only be used for a few days.

It's basically dry and rewatered. Pottery basin watering pottery basin water retention is not very good, summer temperature is high, good ventilation, can do almost a day, do not always think that summer can not be watered, see dry must be watered.

Defrost the frozen beef stuffing in water. How to control the water?

1. The correct way to cook quick-frozen dumplings: thaw dumplings with cold water. Soak the dumplings in it for no more than two minutes. During this time, the dumplings will defrost while absorbing water. Take out the dumplings and control the water. At this time, let's boil some water in the pot. Now fish out the dumplings and put them on a plate. Add a small amount of salt to the pot.

2. This is very normal. There is still a lot of oil in the beef, which floats in the water when soaking. The water will become slippery.

3. Prepare a piece of fresh beef, soak it in light salt water for 20 minutes, then sprinkle with an appropriate amount of flour and let it sit for a while. Finally, it can be rinsed with clean water. Chop the beef into delicate meat stuffing, peel the green onions, rinse the green onions, peel the ginger, cut the celery into small pieces, pick and wash the celery and cut it into small pieces. As the beef is difficult to cook, it takes a long time to cook, so there is no need for the celery to be cooked.

4. Be sure to stir in one direction. Otherwise, out of the water, and finally oil to seal the moisture on it. There is no way to remove blood and impurities from chopped beef stuffing. To deal with the raw beef in advance, the beef bought is put in clean water to wash the foreign impurities on the surface, removed and cut into large pieces, soaked in clean water to soak the beef blood water, removed and controlled dry water, and then chopped, so that the beef stuffing has no blood water, and the smell of the beef will be reduced.

5. Thaw the frozen beef stuffing naturally. Chop up all the onions and ginger. Wash the tomatoes and cook them in cold water with a cross knife at the top. Remove the tomatoes and peel them. Put onion and ginger into the frozen beef stuffing, add salt, pepper, pepper, soy sauce and sesame oil, and sprinkle these ingredients with hot oil. Mix well and let stand for a while.

6. Pepper water production method: put a handful of pepper into a bowl and wash it with water, then put the pepper into the pot, add fresh water, boil for five minutes, turn off the fire, cool slightly, fish out the pepper, and the remaining water is pepper water. Cool it thoroughly and then mix the stuffing.

How to make Chicken Chicken Chicken

1. Buy chicken, wash and cut into pieces, boil water in the pot, and put in washed chicken nuggets. After the pot is boiling, skim off the foam. Use a leaky spoon to control the water. Chicken refers to chicken meat, chicken meat tender, delicious, suitable for a variety of cooking methods, and rich nutrition, has the role of nourishing the body.

2. Cold water. If chicken breast meat is to be treated with James water, it is recommended that it be done under cold water, because if you put it in hot water directly, the meat on the surface of the chicken breast will be cooked faster than the meat inside. In the case of external cooked and endogenous, it will lead to the fishy smell inside. After blanching, the fishy smell of chicken breast will become heavier, and the blood and impurities in it will be difficult to scald out.

3. Cold water. If the chicken is blanched with boiling water, the chicken will immediately tighten due to the high temperature of the water, so that the blood of the chicken can not be completely oozed, and the fishy smell of the chicken will be heavier. Blanching with cold water can not only reduce the loss of nutrients in chicken, but also cleanly remove the dirt and blood in chicken, as well as the raw smell of chicken. How long does it take for chicken James water to take 5-8 minutes?

4. The chicken is blanched in cold water. Chicken James water should be cold water, and hot water must not be used to blanch chicken. If chicken is blanched with boiling water, the chicken will immediately tighten due to the high temperature of the water. In this way, the blood of chicken cannot be completely oozed, and the fishy smell of chicken will be heavier, which will affect the taste of chicken. If you blanch chicken with cold water, you can cleanly remove the dirt and blood in chicken, as well as the raw smell of chicken.

5. Blanch chicken with cold water. We wash the chicken, cut it into pieces, then put it in a large bowl, pour in cooking wine and sliced ginger, marinate for half an hour, and let it be fully combined. Then boil a large pot of water and blanch the water, pour in the cold water, then put in the pickled chicken nuggets, and finally add a few slices of ginger and onions, which can achieve a better deodorization effect.

6. Rinse the chicken, then cut it into small pieces, add appropriate amount of cooking wine and sliced ginger, and marinate for 30 minutes. Pour the right amount of water into the pot, put the pickled chicken into the pot and heat it over low heat. Fish out the chicken in seven or eight minutes. Blanch the chicken in cold water for a while, which can increase the taste of the chicken.