1, eggplant soup. 1 choice of materials: the production of eggplant 脯 the use of mature eggplant is more appropriate, choose no spots, no rot, mildew, a larger eggplant as raw material. 2 Raw material processing: Peel and cut, select the raw material with a stainless steel knife to remove the skin, remove the eggplant, cut into 6? D8 flap, then rinse thoroughly with water, drain water, add 2% salt Soak in aqueous solution for 4 to 6 hours. 3 Boil: Boil the eggplant pieces soaked in salt water and blanch them in boiling water. When scalding, pay attention to observation, when the eggplant is boiled until 8?D9 is ripe, remove it, put it in cold water and cool it, then add 0.2%?D0.5% sodium bisulfite solution and soak for 8?D for 12 hours. 4 Sugar: Each 50 kg of processed eggplant pieces is marinated with 30 kg of sugar, and after 24 hours of pickling, 10 kg of sugar is added, and then it is pickled for 24 hours. The pickled eggplant sugar solution is filtered and heated to dissolve in a pan, and a suitable amount of caramel is added to boil. The sugared eggplant pieces are put into a pot, boiled for 5 to 8 minutes, and the eggplant pieces are drained to remove the sugar solution for baking. When dry, add it to boiled raw sugar solution and boil it. Soak it in the jar and soak for 24?D for 48 hours. 5 Baking: Drain the sugared eggplant pieces into the baking room and bake it in a baking dish at 60?D70°C for 12?D for about 14 hours. Pay attention to the ventilation and tide plate shaping. 6 Shaping and packing: The eggplant clams in the drying room should be placed in an indoor re-fluid at 25°C for 24 to 26 hours, and then tested and refurbished to remove impurities, spots, and scum from the scoops, picking out the boiled and luster. Bad non-conforming products are wrapped in non-toxic cellophane and packed in storage. 2. Tomato pods 1 Selection: It is advisable to use processed cultivars of cherry type, thick flesh, less juice, and moderate maturity. 2 Washing: Wash thoroughly with clean water and wash away some of the microbes on the dust, sediment, and fruits. 3 blanching peeled: the fruit in the 100 °C water to dip, so that the peel heated in cold water immediately after cooling, gently peel off the tomato peel. 4 Candied Fruit: Pre-salted with 40% white sugar, a layer of fruit layer of sugar, 3? D removed after 4 hours. 5 sugar boiled: The syrup is made into 40% sugar water, boiled, put the fruit to continue heating. 6 sugar soaking: soak in the original cooking juice for 24 hours, then turn the sugar juice to a high sugar content of 100 to make 50% syrup, boil and then pour tomato to cook for 10 minutes, continue to soak for 24 hours, then adjust the sugar 10% to make the sugar liquid Up to 65? D 70%, boiled, poured into the tomatoes, boiled for 15 minutes, poured out, dipping for 24 hours into the next procedure. 7 Drying: Toss the canes with sugar, candied fruit and sugar, remove the sugar from 40% to 70%, place it on the bamboo drawer, and drench it in a drying oven at 65°C to 70°C. To dry (not sticky), it takes about 24?D30 hours. Product quality: color red or yellow, not rotten, no sugar, no sugar, sugar at 65? D70%, water 20? D22%. 3, Dong Guai 1 choice of materials: the choice of a large flesh, smooth surface, no plaque, no rot, not rip or crack crack, fresh and ripe fresh melon as raw material. 2 peeling and cutting: Wash the melon cut off the melon, cut the melon with a knife into a 15 cm wide melon circle, in addition to net melons and melon seeds, and then cut into 1.5 cm strips. 3 alkalized hot boiled: the cut melon strips poured into 0.6% lime soaked 8? D 12 hours after alkalinization, remove and rinse with fresh water 3? D 4 times, each rinse 1? D 2 hours; then rinsed clean melon Pour into pre-boiled water and cook for 5?D for 10 minutes until the melon flesh is transparent; remove and rinse with fresh water for 8?D for 12 hours to fully infiltrate the melon. Then take the melon strips and sugar half, prepare the sugar liquid in the impervious steel pot, heat and boil, use the slow fire toast, use the spatula to flip up and down to prevent coking, until the sugar concentration is up to transparent color. 4 Mix Sugar Finished Products: Put the dried fruit juices on the mat, dry them, return them to the pot, and mix them with a small spatula to mix them with a layer of white sugar, that is, white and sweet. Delicious winter melon soup.
Low Pesticide Goji Berry, also called EU standard Goji Berry. Ningxia goji berry enjoys a great fame around the global due to its high quality standard; meanwhile, it is the only protected product of geographical identity in China, goji berry has a great popularity describes as "goji berry of the world is in China, goji berry of China is in Ningxia and Ningxia's goji berry is the best".
1.Type Genus: Multi-branched deciduous shrub of Solanaceae Lycium
2.Another name: wolfberry, red berry, red pendant, blood berry, eye-brighten berry, Tzi-fruit, hoof berry, milk berry, immortality grass, sky-essence grass, wolfberry
3.Biology Character: illumination preferable, saline-alkali tolerance, fertilizer tolerance, drought-resistant, water stain should be sustained.
4.Medicinal Parts: goji berry/ goji berry leaves, goji berry roots. 
Low Pesticide Goji Berry
Low Pesticide Goji Berry,Low Pesticide Goji,Low Pesticide Residue Wolfberry,Low Pesticide Dried Goji Berry
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