Everyone loves the fruits of the crop, but not everyone can care for it properly. The matter is not limited to just planting seeds in the ground. Perform many agrotechnical activities. These include fertilizing and processing of plants.
The hallmark of its use is that it does not remain in vegetables. Use is safe for the human body.
- 1 g boric acid;
- 1 g potassium permanganate;
- 3 g copper sulfate;
- 100 g urea;
Since this solution does not cause harm, it is treated every 1.5-2 weeks. It is much weaker than chemicals, but after treatment with it, vegetables are eaten within 2-3 days.
The Chinese mixture for spraying cucumbers is used as foliar feeding.
How to prepare Chinese mixture?
Proper preparation is the key to a positive result. Completion of all points is mandatory:
- First of all, urea is diluted. To do this, you can take a little water, or half a bucket at once. Mix thoroughly.
- Boric acid is diluted in a glass of water, the temperature of which is 75-85 ⁰C. After dilution, it is added to urea with water.
- Potassium permanganate is added to the resulting mixture. Mix until smooth.
- Pour copper sulfate into a 10-liter bucket, pour in water, and dilute it. Add the mixture and mix thoroughly. As a result, they add up to 10 liters.
- Pour into a sprayer and begin processing; the resulting composition is not stored.
Spray all cucumber stems without exception. Without missing a single one.
What is it used for?
Treating plants against peronospora, powdery mildew and late blight also helps fight mites and revive plants that are starting to turn yellow.
Feeding cucumbers
Each summer resident has his own established fertilizer application system. It is difficult for only a novice vegetable grower to understand all the intricacies of the process. Sometimes, timely fertilizing helps to avoid serious consequences leading to the death of plants.
The very first feeding is carried out when the plant has produced 4-5 true leaves. Use mullein, 1 liter per 10 liters of water.
The dosage cannot be increased, as the plant will begin to form a powerful green mass and will not bear fruit.
Feed a second time after 14-21 days. Use diluted chicken manure, 700 ml per 10 liters of water. To avoid burning the sensitive roots of plants, water around the bushes.
During the flowering period, another feeding is carried out. Take 200-300 g of wood ash and dilute 10 liters of water. The mixture is poured under the root.
The season ends with fertilizing during the fruiting period. 500 ml of chicken manure per 10 liters of water. In addition, complex fertilizers are used, which are mixed independently.
Fertilizer combination
The main condition is not to do harm. To do this, you need to know exactly what to mix with what, and what is absolutely incompatible.
Lime, dolomite, chalk do not go together:
- With urea.
- Ammonium sulfate.
- Ammonium nitrate.
- Manure.
- Bird droppings.
- All types of superphosphate.
- Potassium chloride, potassium salt.
- Potassium sulfate.
Manure and bird droppings should not be mixed with:
- Ammonium sulfate.
- Ammonium nitrate.
The right combination of minerals and fertilizers will help plants form strong bushes and produce a rich harvest.
Other methods of feeding and processing crops
In addition to the Chinese mixture, other folk remedies are used for cucumbers. Their advantage is that they do not harm plants and the human body.
Summer residents advise using a decoction of onion peels. To do this you will need boiling water and 1 kg of husk. Leave for 24-48 hours. Then dilute in a ratio of 1:5-8 parts. Spray with the prepared solution once every 2 weeks. In addition to removing pathogens, the infusion feeds the plants and kills aphids on cucumbers.
By using a solution of boric acid, you can significantly increase the yield of any crop. To do this, take 2-3 g of the substance and dilute it with 10 liters of water. All plants are treated with the prepared mixture during flowering.
Experienced vegetable growers advise using fish heads as top dressing. A special infusion is prepared for this. 2-3 heads are poured with 10 liters of water, left until foam forms on top. Then add 200 g of wood ash and let it stand for another 5 hours. Water the resulting mixture over those plants that have begun to dry out, have stopped blooming and have stopped producing ovaries. It is necessary to carefully remove all the leaves without touching the growing points and the top. The scourges are folded and pressed to the ground. After some time, sprouts will appear. After observing a little, the weak ones are removed, leaving 1 of the strongest. It will give new life to the old plant.
In order for plants to be less susceptible to insect attacks or diseases, proper care and agricultural technology are required. First of all, the plants on the plot or greenhouses should not be placed too close. The optimal distance between bushes and rows should be calculated.
There is no need to over-moisten the soil. It is better to water more abundantly and less often. To preserve moisture and control pests, the soil is hilled up or loosened after each watering. It is recommended to mulch the planting beds; this will prevent the appearance of weeds, the roots of which harbor insects that can destroy plants.
Competent prevention works better than any treatment; taking the necessary measures will save you from crop loss.
Cucumbers should be inspected regularly; when the first symptoms of any disease appear, the fruits, leaves, stems, and even the entire plant are destroyed. By sacrificing one, the rest will be saved. All infected plant debris is buried deep into the ground or carried far beyond the site.
It is better to use folk remedies for the prevention and control of diseases, since they do not harm the human body.
Timely introduction of fertilizing causes the disease to be avoided. A strong plant resists bacteria and viruses longer.
The Chinese mixture is used by many, including the Chinese themselves. Its benefit is that while disinfecting the plant, it acts as a top dressing. With proper care, you get a rich harvest.
Every day there is more and more fresh herbs on our table - here are two more recipes that will allow you to enjoy truly spring flavors and master new national dishes, this time Vietnamese. These are spring rolls. In general, all Vietnamese pancakes - and there are many different types of them - are divided into two large groups: fried and fresh. We suggest preparing both fresh rolls made of rice paper with herbs, pork and shrimp, and fried ones stuffed with green onions.
The Chinese, who invented gunpowder, paper and many other useful things, are confident that they had a hand in the birth of pizza. This story, of course, involves Marco Polo, who during his stay in China allegedly became so addicted to Chinese pancakes with green onions that upon returning home he tried to recreate his favorite dish with the help of an Italian chef.
The Italian was unable to replicate Chinese pancakes, but pizza was “born”. There is no point in seriously discussing this legend, since even the very fact of Marco Polo’s stay in China is questioned by a number of historians, not to mention the fact that the word pizza is found in Italian chronicles two and a half centuries before his birth.
But it makes sense to try to cook Chinese pancakes. The completely unexpected combination of flavors of sesame oil and green chives, “built-in” into the golden-brown dough, as well as the unusual flaky texture that is slightly springy, make the experience of these pancakes unforgettable. They are especially tasty if eaten dipped alternately in soy sauce and spicy Thai sauce.
For 4-6 servings:
- Sesame oil - 1 tbsp. l.
- Vegetable oil - 2 tbsp. l.
For the test:
- Wheat flour - 2½ cups (360 g)
- Water – 450 ml
- Salt - 1 pinch
For filling:
- Green chives - 1 bunch
- Salt - 1 tsp.
- To make the dough, mix flour and salt in a bowl and make a well in the center. In a small saucepan, bring the water to a boil, remove from the heat and, when the bubbles have disappeared, pour the water into the flour, stirring quickly with a wooden spatula. Let the mixture cool slightly, place on the table and knead into an elastic dough with your hands. Cover it and let it sit for 30 minutes.
- To make the filling, combine finely chopped onion and salt in a small bowl.
- Sprinkle the surface of the table with flour. Roll out the dough into a thick rope and cut into 12 pieces. To make the pancake, take a piece of dough and flatten it with your hands or a rolling pin into a thin rectangle. Brush the surface with sesame oil and sprinkle with a little salted onion.
- Roll the rectangle along the long side into a tight tube, flatten it slightly and roll it into a snail, tucking the edge of the tube and gluing it to the roll. Press the snail with your palm and roll it out with your fingers or a rolling pin to the desired thickness. Prepare all other pancakes in the same way.
- Heat a heavy-bottomed frying pan over medium heat. Add vegetable oil, heat it and fry the pancakes on both sides until golden brown. Serve hot.
Vietnamese cuisine, unlike many other Asian cuisines, does not try to overwhelm you with heavy doses of exotic flavors. The secret to success is fresh ingredients (most of which, oddly enough, are available in Russia), moderate use of spices and some sleight of hand. The latter, naturally, is achieved through exercise.
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I learned to make my favorite fresh goi cuon pancakes at Madame V's cooking class in Hoi An in Central Vietnam. Meeting this amazing woman gave me a lot in understanding Vietnamese cuisine.
Her full name is Trinh Diem Vi. She began her career in the restaurant business as a girl, helping her mother in a restaurant in the market. Today, with four of Hoi An's most famous restaurants, Madame Vi still considers going to the market to be the most important part of Vietnamese cuisine.
Together with the chef of the Morning Glory restaurant owned by Madame V, I learned to choose the herb of the same name at the market, which gave the name to the establishment, and mastered many other wisdoms that you cannot read in a book. Like the one that the most delicious papaya is the most unsightly in appearance.
When I asked Madame V what would be on the Morning Glory menu tomorrow, she answered without hesitation: “First we need to go to the market.” The freshest seasonal fruits, vegetables, herbs; fish and seafood, delivered at dawn by local fishermen, determine the exact menu.
For 8 rolls:
- Fresh herbs (basil, cilantro, lettuce, mint, soy sprouts) - 3 cups
- Rice noodles – 200 g
- Grilled pork - 16 pieces or ham - 16 thin slices
- Large boiled peeled shrimps - 12 pcs.
- Green onions - 12 thin feathers, 6 cm each
- Rice paper - 8 sheets
For the sweet and sour sauce:
- Lime juice - 1 tbsp. l.
- Fine white sugar - 1 tbsp. l.
- Nam pla fish sauce - 1.5 tsp.
- Water - 3 tsp.
- Garlic
- Hot chili pepper
- Boil rice noodles and rinse with cold water.
- To prepare the pancake, place a sheet of rice paper on a flat surface and moisten it with a damp cloth.
- Place a handful of herbs on the sheet, top with some noodles, then 2 pieces of meat (or 2 slices of ham) and 3 shrimp halves, pink side down.
- Fold the leaf like a pancake towards the shrimp, adding a few green onions at the last moment.
- For sweet and sour sauce, dissolve sugar in lime juice, add fish sauce, water and 1 tsp. chopped garlic and chili pepper. Stir. Add a few rings of pepper and a few slices of garlic to the finished sauce.
- Serve pancakes with sweet and sour sauce.
Good afternoon. I will say this - I am not a fan of frozen vegetable mixtures. The fact is that I like to eat vegetables raw, but I don’t like boiled or stewed ones. More than once or twice I came across the refrigerator in the refrigerator with these frosts, and each time my eye was drawn to the “Chinese mixture”.
Finally, yesterday I bought it, and the choice was between 4 seasons and another brand, I chose “4 seasons”, because... for the same 400-gram package, the competitor asked for 30 rubles. more) In general, now it costs about 90 rubles in Magnit.
So, we have: carrots, onions, cabbage, peppers - well, that’s clear. Black Chinese mushroom - okay, we managed to identify it. But the bamboo and mung bean sprouts... I don’t know, there was something white that was denser and thinner, apparently that’s IT) I poured it into a two-liter bowl - estimate the volume of the bag.
I had some beef, the recipe just suggested itself. So, cut the meat thinly (into strips or slices, most importantly, across the grain), sprinkle with spices (I used a mixture of peppers + coriander), pour in soy sauce, marinate a little, and then start frying in hot vegetable oil. The heat must be high for the meat to fry , but not stewed.
I poured half the mixture into the finished beef, added more soy sauce, stirred and then left to simmer for a few minutes. When the vegetables are soft (7 minutes), the dish is ready. Separately, I boiled the noodles (buckwheat would have worked well, but due to lack of availability, regular wheat noodles were fine). My husband, who doesn’t particularly like experiments, devoured everything. I think the beef could be replaced with chicken or pork, and a vegan option would be good too.
A couple of days later I again wanted something unusual, so I made a salad with funchose. poured the remaining half of the vegetables into a dry Teflon frying pan and simmered with soy sauce until soft. I soaked half a pack of funchose (100 g) in hot water, then washed it and combined it with vegetables. seasoned with mixture for Korean carrots.
It is very convenient to have a package of this mixture in the freezer in case of unexpected guests or in case you are suddenly in the mood to eat something unusual. I think I will repeat the purchase and look at other types of these products.
But also ordinary people, whose faces are a kind of visual aid that practically every person contains at least one or two mixed races and nationalities.
Imani Cornelius, 13 years old. Racial/ethnic origin: Black, white, African American.
Adrian Adrid, 24 years old. Racial/ethnic origin: White. Filipino
Jakara Hubbard, 28 years old. Race/Ethnicity: White, African American.
Themba Alleyn, 30 years old. Ethnicity: Multiracial, White, Black, Indian. Asian, Havanese.
Alexander Sugiura, 27 years old. Racial/National Affiliation: Half Jewish, half Japanese.
Ariel Toole, 14 years old. Racial and national origin: White. black, Vietnamese.
Gabriella Guizzo, 5 years old. Racial/ethnic origin: White, Japanese.
Harold Fish, 23 years old. Racial origin: Puerto Rican, Texan. Jew, European.
Yuda Holman, 29 years old. Ethnicity: Half black, half Thai, Asian.
Helen Robertson, 54 years old. Race/Ethnicity: White, Asian.
Tevan Jones, 22 years old. Racial/ethnic origin: White, African American.
Daisy Fenkle, 3 years old. Racial/ethnic origin: Korean, Hispanic.
Jesse Lee, 32 years old. Ethnicity: She is half Chinese, a quarter French, and a quarter Swedish.
Joshua Asoak, 34 years old. Racial and national origin: Jewish, Eskimo-Inuit.
But travel photographer Jimmy Nelson had a unique opportunity to capture vivid portraits of various nationalities and cultures in his works.
And it is not at all surprising that most of the photographs were included in the author’s book entitled “Until They Disappeared,” because in the photo, warlike men and specifically beautiful women, whose traditions, rituals and way of life, for the majority of modern people, appear in front of the viewer in all their glory still remains a mysterious mystery.
Jacob Benavente, 5 years old. Racial and national origin: Asian, islander, American.
Kelly Williams II, 17 years old. Racial and national origin: Black, African American, German.
Christopher Braxton, 33 years old. Racial and national origin: Black, African American, Korean.
Cameron Benjamin, 22 years old. Ethnicity: White, Hawaiian, Chinese.
Lula Newman, 7 years old. Ethnicity: White, Chinese, Welsh, Polish, German.
Maya Joey Smith, 9 years old. Racial origin: Black, Korean, African American.
Mariam Nayeri, 33 years old. Racial and national origin: Mexican, descendant of natives of Saudi Arabia.
Mars Wright, 25 years old. Racial origin: Black, African American, Filipino.
Hosanna Marshall, 32 years old. Racial and national origin: African American, a mixture of blacks, Indians, whites and Jews.
Sandra Williams, 46 years old. Racial/Ethnic Identity: Black, biracial.
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