Han Peacock said: "This time I fished it from my treasure. I don't know why, but the fish in shallow water grow so big. The fish in deeper water are not so big."
Originally, Han Peacock thought that the life consumption would be better if the water was deeper. If he hadn't brought the catkins with them to fish today, Han Peacock really didn't know that the shallow water in his Xuanyuan Water Control Flag would actually lead to greater life consumption.
And the meat is thicker.
Although I don't understand why, it is normal for any abnormality to appear in the Xuanyuan Water Control Flag. The reason why it is a big waste of life is naturally because it grows fast.
At this time, Qin Mingyue said: "The peacock said that he would put it in the water to spit out the sand, and then he could eat it tomorrow. Mom, did he put it in the clear water?"
"Put it in a basin, then pour water and add a little salt. If you are in a hurry and want to eat, you can pour a little sesame oil in the water. Leave it for about two hours, drain the water, add water, put some sesame oil, and spit it out.
After four or five times, there will basically be no more sand. If one or two of the dozen or so people eat there will be sand, it is considered a good thing!" Mother Han opened her mouth and said.
Now Han Mu is pretty good at cooking seafood. After all, she has eaten a lot, so she knows how to handle it.
After Han's mother left, Han Kongque ended up in the same room with the three Liuxu girls.
However, in the morning, the three girls got up relatively early, so when Xiaoxiao and Han Feng woke up, they were already in their own rooms.
"Dad!" As soon as Han Kongque opened his eyes, he saw Han Feng and Xiaoxiao lying on his bedside.
"What are you doing?" Han Kongque saw the two little guys smiling so flatteringly, and knew that they had something to ask him.
"Mom said I should pull out a ginseng and make soup to drink." She smiled and pursed her mouth into a small crescent moon, making her smile very pretty.
Han Kongque pinched his smiling face and said, "Then let's go in and have a look. I don't know what happened to the ginseng inside."
Last night I saw the changes in the Xuanyuan Water Control Flag. Today Han Peacock also seemed to understand the changes in the chaotic space.
During the recent period, Han Kongque carefully studied the chaotic space, and he has figured out the time changes in it.
If he controls the chaotic space by himself, as long as he leaves that space, the flow rate of time inside the chaotic space will be a hundred times that of the outside world. If someone can still enter and exit the chaotic space, the flow rate of the chaotic space will begin to change.
For example, if you use the ink lotus diagram of catkins to open the passage to the chaotic space, the time in the chaotic space will be synchronized with the outside world. If these passages are all closed, the flow of time inside the chaotic space will speed up.
Research has revealed that Han Peacock will naturally take advantage of this characteristic to allow species in the chaotic space to multiply rapidly, especially some rare medicinal materials. In recent times, his men have consumed more of this.
In fact, when I hear about ginseng, it seems to be very high-end. In fact, it is very easy to grow. Of course, it is not easy to grow well.
The Chinese are almost the first to eat ginseng. When mentioning ginseng, many people will think of Changbai Mountain Old Wild Ginseng.
In fact, Changbai Mountain old wild ginseng was not the first to be used. The earliest one should be Shanxi wild ginseng. After it was harvested, people focused on Changbai Mountain old wild ginseng.
The old wild ginseng from several major ginseng areas in China is almost eaten. In ancient times, people did not have the idea of cultivating it artificially. After all, it takes ten years for trees to grow and hundreds of years to grow people.
We had no choice but to eat foreign products. At that time, North Korea was the main source of goods. At the same time, Russian wild ginseng was also sold to China.
They were also influenced by China at that time. Even now, Korean and Russian athletes are taking ginseng instead of coffee tablets to maintain physical fitness for training.
The important thing about ginseng is to eat it often and eat it sparingly. During the Qianlong period, the price of ginseng was three qian per day, and one tael was equal to ten qian. But in the Qing Dynasty, it was one pound and sixteen taels, so one qian was more than three grams. Nowadays, traditional Chinese medicine stores also calculate according to this.
Eat more garden ginseng and less wild ginseng. If you have a little money, you can buy a ten-year-old ‘half-wild mountain ginseng’ during the holidays and stew the soup twice. The whole family will be happy and happy. May my parents live a long life.
Of course, when buying, you should also explain your home situation to an authoritative ginseng doctor, and then ask the doctor to help you formulate a recipe.
In addition to Russian ginseng, China also has the habit of importing large quantities of American ginseng to North America. This is a modern thing.
American ginseng generally costs 20 to 30 US dollars per pound, which is very cheap. It is a flagship product in 25 states in the United States. In the United States, this ginseng is sold as a vegetable in wet markets.
Therefore, the cultivation of American ginseng is simpler and more suitable for large-scale planting. Of course, this is the same as domestic ginseng. It is easy to cultivate, but it is difficult to raise it well and grow good ginseng.
However, high-quality alpine cold garden ginseng or wild ginseng that has a long history cannot be sold casually in the United States.
Han Kongque led the two children directly into a valley in the chaotic space. This was the ginseng garden he specially designated.
As soon as I entered the garden, I felt a gust of wind. The wind blew gently, bringing with it the fragrance of flowers and plants, reverberating on the tip of my nose. The gentle breeze drifted and the thick fog drifted away with the wind, drifting farther and farther away.
In this situation, I don’t know how long it took. The wind was still gentle, but the fog began to slowly fade. I could vaguely see a small mountain. As the fog became lighter and lighter, the mountain became smaller and lighter.
clear.
The fog did not completely dissipate, and a faint layer of white mist remained in the end, but the 100-meter-high mountain was clearly visible.
The ginseng garden is only a hundred meters in size. It is like a small bag of earth, bare and bare. There are only two streams flowing down the hillside, connected with another stream flowing down the hill.
A complete irrigation network, the source of which is two springs on the top of the mountain that continuously emit water.
Han Kongque didn't care what the two children were doing, but he himself took a look at the ginseng and discovered a big problem!
After digging out a ginseng tree, Han Peacock was dumbfounded when he saw it. Isn't this ginseng growing so good?
Originally, Han Kongque's batch of ginseng was to be sold as wild ginseng, but with such a white and fat ginseng, would others think it was wild ginseng?
Even if the ginseng here is old enough, no one would think it is wild ginseng, right?
"The skin is too white." Han Peacock said with a bitter smile while holding a ginseng tree.
"Tight skin and fine lines" is an important characteristic of wild ginseng. The "skin" is the outer skin of the main root. Younger wild ginseng has a compact, delicate and smooth outer skin, which is yellow-white and has no rough skin.
The outer skin of older wild ginseng appears uneven or rough, and usually does not have grooves after drying in time (that is, there are no obvious longitudinal grooves). If not processed in time, longitudinal wrinkles will appear after drying.
The skin color and surface characteristics of wild ginseng are closely related to the growth environment, especially the soil type has a great influence on the skin color.
Generally speaking, the skin on black soil is white and has a delicate surface, which is called "tight skin and fine lines"; the skin on loess soil is yellow and has a rough surface, which is called "old skin and deep wrinkles".
Changbai Mountain forest areas in the Northeast and other areas basically have a black soil environment, while most areas in Liaoning Province have a yellow soil environment. The wild ginseng and cultivated mountain ginseng in these places basically conform to the above rules.
As for the "wild ginsengs from the Daxinganling area" in the past, the skin color was mostly yellow and the surface was rough, and the older ones showed "old skin and deep wrinkles".
The ginseng here in Han Kongque should be more than ten years old according to the year. Although I didn't calculate it carefully, it is still fifteen or sixteen years old. What is going on with these fat and white ginseng?
That's okay, but the ginseng of his age has neither long reeds nor dense bowls. It looks like garden ginseng no matter what!
The "Lu" of reed and 艼 is the rhizome part, which is densely covered with many stem marks, which is called "reed bowl". "Reed is long and dense in bowl" is a distinctive feature of wild ginseng.
The reed of wild ginseng is a complex and changeable whole, which can often be divided into three parts from bottom to top: "round reed" (also known as "goose neck reed"), "duihua reed" and "horse tooth reed".
The whole reed is called "three-jointed reed". Because it is less old and the flower reed part is not obvious, it is called "two-jointed reed". Sometimes, because it is old and grows well, "branched reed" (clustered with multiple above-ground stems) appears. and "Zimu Lu" (there are several small reeds growing on the big reed).
Although Han Kongque's ginseng was planted by him, it was definitely wild and he did not manage it. These ginseng must have grown naturally in the natural environment.
Now that there are no reeds, there is no way to identify the year. In addition, there are no lines on the ginseng, which makes it look even weirder.
"Line" refers to the horizontal wrinkles on the surface of the main root. The horizontal lines of wild ginseng are fine and complete, and the lines are concave. It seems that a thin wire has been tied up to restrain the growth of wild ginseng. Wild ginseng is often caused by There is always a trace amount of soil in the lines, which are black and are called "iron lines".
What deserves special attention is that the lines of wild ginseng are horizontal wrinkles rather than grooves.
If you observe carefully with a magnifying glass, you can see that the direction of these wrinkles is upward, that is, the edge of the lower wrinkles covers the edge of the upper wrinkles, as if these horizontal lines are caused by the downward contraction of the upper part of the main root.
Moreover, the lines of wild ginseng are only distributed on the shoulders or a small amount extends to the middle and upper parts of the ginseng body. The middle part of the ginseng body is mostly smooth and without lines.
This is obviously different from the "running lines" of Yishan ginseng.
The counterfeit products currently on the market (named: craft ginseng) use various techniques such as plugging and adhesion to make the reed head and body shape very realistic, and can also carve similar iron lines very finely, even in the growth stage. The ginseng body is tied with hair to make it grow horizontal lines, but the lines created by these people's work are easy to see through a magnifying glass.
It can be said that the pattern of wild ginseng is the most difficult to simulate, but the current batch of real wild ginseng from Han Kongque is not even as good as the simulated wild ginseng.
If you are looking at whiskers and dots, the problem is even more serious.
"Beards" refer to the tapering fibrous roots on the main root and branches, and the legs naturally transition into thicker top and thinner beards.
The whiskers of wild ginseng are generally more than 30 to 60m long. There is usually no obvious dividing line between the legs and whiskers of wild ginseng. The whiskers are sparse and slender, and are "sparse and not messy". When fresh, the whiskers are flexible and not easy to break. "Hard and soft but not brittle", commonly known as "pi Tiaoxu". (To be continued...)