The shallots are suitable for planting in early April and can be harvested in early June, with the peak harvest in July. Summer onion planting in mid to late June, summer high temperature can be used shade net cultivation or interplanting tall crops, harvested in mid-August, September into the harvest period, at this time good quality, high price. Winter onions are planted after mid-October, so that the prosperity of chives can avoid the high temperature and rain before the Mid-Autumn Festival for a long time, prevent excessive growth of onion seedlings, and reduce stress resistance.

This shallots should not be cropped for many years, nor should they be mixed with other onions and garlic, and generally planted for 2~3 years to rotate with soybeans, corn and other vegetable crops.

Originally, planting shallots was still a very complicated matter in later generations, but in this world, the growth rate of crops has doubled, so Ling Hao does not need to go through a long process to sprout, this kind of seed can grow into onion seedlings in less than half a month.

Although the growth rate is relatively fast, it is not completely without unnoticeable points.

In addition to watering, it is also necessary to pay attention to timely ventilation and maintain the optimal temperature of 13 °C ~ 25 °C.

In addition, it is the prevention and control of diseases.

For example, leaf blight, which is almost a common symptom of many crops, the harmful part of the fungus is the leaves, the old leaves are more susceptible, mostly starting from the tip of the leaf, the initial white dots, after the expansion is irregular to form oval gray-white lesions, the tip of the leaf is dry, the leaf dies in severe cases, and when the humidity is high, the diseased part can produce small black spots.

In addition, it is purple spot disease, the damage part is a water-stained white spot at first, and then it becomes a light brown round or spindle-shaped depression spot, the lesion continues to expand into a dark purple, the middle part presents a concentric wheel pattern, there is a yellow halo around it, there is a black-brown mold on the lesion when it is wet, and in severe cases, multiple lesions expand and combine into large lesions, causing the leaves to die and fold.

But there was no advanced medicinal solution in this world that could be used to prevent such diseases in later generations, which made Ling Hao a little worried, but now, he could only take one step at a time.

"Childe, the cook of the school palace is about to deliver lunch. Gao Rong reminded.

"Oh, it's time, this school palace is also very intimate, as long as you complete your daily studies, you can do whatever you want the rest of the time. Ling Hao patted the dirt on his hands.

Gao Rong also brought a basin of water over at this time to let Ling Hao wash his hands, Ling Hao was not polite, washed his hands slightly, and then retreated from the ground.

"Your hands are dirty, so wash them later. ”

"Thank you for your concern, the slave understands. Gao Rong said obediently.

Although the Luoyi Academy Palace is strictly hierarchical, it is only for the core disciples, although Ling Hao is enrolled, but he only enrolls by virtue of his family status, and there is nothing special about his qualifications, so he is assigned to the Sui Hall where ordinary students are.

With the hall, as the name suggests, it's really casual, as long as the homework and daily training assigned by the scholars in the temple are completed every day, the students can do whatever they want, of course, there are still some things that can't be done, such as not being able to pester female students.

Therefore, Ling Hao's spare time after completing the training is to take Gao Rong to plant and water vegetables every day to kill time. 877 Good Books Network

The skill of farming has been carried forward by the people of China, and in the news of later generations, I heard that there were also cases of families of Chinese students growing vegetables at Yale University, which is enough to show how important farming is to the people of China.

Before drawing cards to draw the crops that he needed so much now, Ling Hao felt that he could grow some vegetables in the open space in front of his door, and when it was time for him to eat them, he could go down to the field and choose the best vegetables at any time.

These vegetables are naturally grown, not only natural and pollution-free, but also do not contain any additives and preservatives, absolutely safe and healthy.

"By the way, Rong'er, I said earlier that I would make fried buns for you to eat, and now I happen to be free, let's go here." Ling Hao suddenly remembered that he had just promised Gao Rong a few days ago that he would make something delicious for her to eat, braised tofu was not enough, it had to be accompanied by some staple food.

I've eaten enough rice, and it's good to eat pasta once in a while, and fried buns are good as a staple food.

Fried buns, also known as fried steamed buns, is a local traditional snack that was popular in Shanghai in the past, referred to as fried buns, Shanghai fried buns can be said to be native to Shanghai dim sum, which has a history of hundreds of years in later generations. Its characteristic is that because Shanghainese people are accustomed to calling "steamed buns" "steamed buns", fried buns in Shanghai are generally called fried steamed buns. Originally, it was a tea house and a tiger stove (boiling water shop) and a variety. After the 30s of the 20th century, the Shanghai catering industry has a professional store for fried steamed buns, and the color of the filling has also increased a variety of varieties such as chicken and shrimp.

To make a pan-fried bun, you have to fry the bottom of the skin until golden brown, and sprinkle some sesame seeds and chives on the top half. It smells fragrant, and when you take a bite full of soup, it is quite popular.

The finished product is white, soft and loose, the meat filling is fresh and tender, there is marinade, and there is the fragrance of sesame seeds and green onions when chewing, and it is better to eat it hot out of the pot. The evaluation of it is: "The skin is thin and not broken and not burnt, the two parts of the yeast are baked, the fresh filling soup is full of mouth, and the bottom is thick and scorched." It not only introduces the advantages of fried steamed buns, but also reminds diners that those with "thick and scorched bottoms" can not be bought, and they will "stop eating".

During the Republic of China, Shanghai's teahouses not only served tea, but also fried steamed buns. Later, when people were not tasting tea, they also wanted to use "tea snacks" as a fast food instead of a main meal. In response to people's dietary needs, fried steamed buns have come out of the teahouse and become a "street food". As the demand for steamed buns grew, the size of fried steamed buns became bigger and bigger, so that the traditional "one, two, four" became "one, two, one".

The authentic raw fried is not only big in skin, but also big in filling, and it is also wrapped in a hot soup. If you don't work hard at home, it is impossible to fry the soup without leaking; people who can't eat or are anxious can easily be scalded by the soup in the "raw frying" when they bite into it.

If it is in the middle of winter, you can eat a drawer of raw fried buns that have just come out of the pot, which is more conducive to driving away the cold, chewing out the fragrance, and absorbing nutrients.

However, there are no shallots at the moment, only sesame seeds, and in the face of this situation, Ling Hao is quite a bit of a "clever woman is difficult to cook without rice".

"Young Master Ling, lunch has arrived, please have dinner. Suddenly, a voice rang out.

"Alas...... The old man is here again. Ling Hao shook his head slightly, as if he was very nerve-wracking to the other party.

"Hehe, son, I'm afraid that Uncle Lu will make things difficult again today. Gao Rong seems to have gotten used to this kind of scene.

The old man Lu she was talking about was actually the steward who was in charge of the meals of all the people in the entire palace, and since he ate the braised pork made by Ling Hao that time, he began to stalk Ling Hao, and he had to personally visit Ling Hao's residence every day to ask him how to make more dishes.