Winter Leek Management Tips
After November, the weather is getting colder, letting the plants die naturally in the field, so that the nutrients are fully back to the roots. Remove the dry grass in the field. If the ground has been frozen, it can be properly covered for thawing. Remove the soil between the rows, ditch the small bulbs for cold stimulation and sunlight, and break the dormancy. After 3~5 days, the roots are discolored, and the fine soil is mixed with fertilizer, and the flattening is applied. The roots are applied to the roots and the insecticides are used to control the insects. Watering the water, set a wind barrier every 2 inches, insert a bow-shaped bamboo piece on the top, and cover the film. The grass cover is warmed and kept warm, and it is kept at 20 ° C ~ 25 ° C during the day. After the plant grows, it is ventilated, dehydrated and disease-proof. On cloudy days, as long as the temperature inside the crucible does not decrease, it is necessary to uncover the grass and let the leek receive the scattered light. Spraying vegetables and stalks at the right time to promote the stems of the plants, the leaves are thick, the leaves are fresh, the plants are flourishing, and the natural taste is strong. At the same time, it can improve the ability to resist disasters, reduce the amount of pesticides and fertilizers, and reduce residual toxicity. After the first 30 to 40 days, the first hoe is harvested. After harvesting, spray the new high-fat film of ecological agent in time to prevent infection by pathogens. When the seedling grows to 5~10 cm, apply urea once, pour water once, and then cover it. The second 茬 can be received 25 days after the first levy, and the third 30 can be received 30 to 35 days after the second levy. After the weather gets warmer, remove the cover in time.
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Another important function of amino acids is to provide energy to the human body. Normally, a healthy body on a general diet will use carbohydrates as its main fuel, but when the main source is depleted due to strenuous exercise, protein and amino acids can be used as a last resort. Amino acids also play an important role in food taste. Protein doesn't have much taste, but each amino acid has its own taste, and combining them is one of the important factors that define the taste of food
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