September
Jiang farmer in Cucumber Mountain Village, South Street Street, Yongchuan District
It's harvest time
Cucumber and mountain ginger have been cultivated for more than 100 years
Because the soil is weakly acidic
Cucumber and mountain ginger grown ecologically
Naturally fragrant, tender and crisp
The crude fiber content is less than that of ginger from other places
It's delicious
Therefore, cucumber mountain ginger is famous
For generations, ginger farmers have been exploring cultivation methods
Overcoming ginger blast
Disinfection and sterilization from the earliest plots, ginger seeds
To the planting process soil fertilization, production management
The ginger farmers came up with a whole set of methods
presently
Cucumber mountain ginger also became
A major specialty agricultural product on South Street in Yongchuan District
It has been sold all over the country through e-commerce and other means
Loved by consumers
It is understood
Ginger planting generally planted 6,000 plants per acre
Mu needs 300-400 kg of ginger
If the wind and rain are good
Each kilogram of ginger seed yields 10 kilograms of ginger
Mu output can reach more than 3000 kg
The street helps ginger farmers increase their income through online and platform sales, offline wholesale, agreed point procurement, merchant retail, etc
Ginger is in our daily lives
A common condiment
Chongqing people always have ginger on their dinner table
Stir-fried meat with shredded ginger, ginger soaked in vinegar, and duck fried with ginger
……
What's your favorite way to eat?
What are the benefits of eating ginger?
Ginger is not only an indispensable flavor enhancer when we cook dishes, but its therapeutic effect is also not simple. Compared with old ginger, the spiciness of ginger is not so strong, the taste is tender, marinated with white vinegar and rock sugar, sweet and sour, crisp, is a very appetizing side dish with porridge.
White dew is crystalline, the sky is clear, the weather is not cold or hot, and the footsteps should not be hurried, which is a good time to make kimchi
How is pickled ginger made?
1. First remove the coarse skin and old stem of the ginger, and then wash the ginger, soak it in clean water for 2-5 days, as a pretreatment, pick it up, put it in the sun to dry the attached water, and set aside;
2. Pour the old brine into the jar, first put a little rock sugar to increase the crispness, put in salt and white wine at the same time and stir well, put in the bottom of the chili pepper, then add ginger, when it is halfway through, then put in the remaining brown sugar and spice packet, continue to fill the remaining ginger, and then use bamboo slices to jam on the ginger so that the ginger will not move and float. Cover the altar, add water along the altar, and soak for about 1 week.
Is your pickle jar ready?
END
Source: Yongchuan Agricultural Committee
Correspondent: Ao Yun
Editor: Xie Lintong Kong Xinran (Intern)
Editor-in-chief: Wang Dongmei, Chen Keru, Producer: He Li, Tu Shanmao
Director system: Yu Miao
Organizer: Yongchuan District Party Committee Publicity Department Yongchuan District Government Information Office Yongchuan Douyin: CQYC49898780 News Tel: 023-49898780
Cooperation telephone: 023-49358943