During the growth and management of the fruit body of Pleurotus ostreatus (Pleurotus ostreatus), attention must be paid to the influence of temperature, humidity, light, and ventilation. 1) The opening of the bud. 2) Mushroom management. A mulberry period (after opening) promoted differentiation of primordia. Temperature control in 3-20 °C, the most suitable 6-10 °C, sooner or later no direct light or dark light when the film is lifted micro ventilation, making 5 - 10 °C temperature difference to stimulate, the humidity within the greenhouse to maintain 80-85%, so by 6 - In 7 days, there is a large number of primordia formations. In the B coral period (after the formation of the primordium), the original primordium glycosides survived, and the stems of the cultivar were elongated in proportion to grow in proportion to form high-quality mushrooms. Humidity constant at 85-90%, try to reduce the temperature difference, wet bad, ventilation sooner or later with the development of mushroom body and then gradually increase, when the cap length to 0.6 cm can be transferred to the extension period. 3) Elongation period. By increasing the tuyere and prolonging the ventilation time, a dry and wet alternate environment is created. The large temperature difference encourages the fruit body to be thick and thick to increase the weight of the single flower.

Soybean Sauce

Lishida Soybean Sauce,as a Chinese traditional sauce,is mainly for noodles and fried dishes,and perfect for dipping dumplings,cold dishes,crispy wontons.It's also used for seasoning when stir frying pork and chicken.It is brewed from high quality non-GMO yellow soybeans in the traditional process to make sure this product is salty,fresh and healthy!

Fermented Soybean Sauce,Soya Bean Sauce

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