Green lemon is an indispensable seasoning in Southeast Asian cuisine, which is different from yellow lemon in taste and individual. Green lemon is small in size, firm and smooth in skin, sour in taste and slightly less fragrant than yellow lemon. Can be used for making lemon juice beverage, beer flavoring agent, etc. The following is what I carefully arranged for you. Let's have a look.

1, fertilizer and water management

Topdressing nitrogen fertilizer in the first year and the second year after young trees are planted can promote the formation of crown, but in the future, the amount of nitrogen fertilizer should be controlled and the amount of calcium, magnesium and phosphorus compound fertilizer should be increased. Applying organic fertilizer as base fertilizer in autumn, combined with topdressing outside the root during the growth period, can strengthen tree nutrition and promote flower bud formation and flowering and fruiting. The fertilization of lemon fruit-bearing trees focuses on the period from withering to fruit expansion and autumn shoot emergence. The fertilizer can be decomposed bran fertilizer or human excrement, and urea and phosphorus and potassium fertilizer are often applied in combination with the growth situation. Topdressing adopts the method of thin application and multi-fertilization, that is, a small amount for many times to prevent loss; Lemons are not drought-tolerant, so they should be watered or irrigated in time.

2, intertillage weeding

In summer and autumn dry season, intertillage should be carried out before drought to keep the soil loose and reduce water evaporation. Generally, intertillage 3 ~ 4 times a year, with the depth of 10 ~ 15 cm, to minimize root damage. In summer, leguminous green manure can be planted among fruit trees as mulch to prevent soil erosion. Weeds under the canopy should be eradicated and covered with weeds.

prune

Young lemon trees grow vigorously and have strong flowering ability, and it is easy to grow branches on bends and main branches, which disturbs the tree shape. Therefore, the main branch should be hung with a rope to prevent the auxiliary main branch from bending. Often wipe off the buds on the main branches. Lemons grow vigorously, pruning should be light but not heavy, and more branches and leaves should be left, based on the principle that a small amount of sunlight can penetrate into the crown. Spring, summer and autumn are mainly about picking or cutting off long branches in time. In winter, pests and diseases, dead branches and fruiting branches are mainly cut off.

4, flower protection and fruit protection

Lemon has the characteristics of vigorous growth, and the vigorous growth of fruit trees can be controlled by cutting roots, controlling water and pruning rings. It can also be sprayed with 500-fold solution of paclobutrazol 2-3 times in the early growth stage of new shoots to inhibit the growth of new shoots, or sprayed before the autumn shoots mature from September to 65438+ 10 to promote the formation of flower buds. Results 20 days before flowering, the tree can be applied with decomposed bran fertilizer 10 ~ 15 kg and phosphate fertilizer 1 ~ 2 kg. When flowers wither by 3/4 and young fruits appear, topdressing should be applied outside the roots, and 0.3% urea and 0.3% potassium dihydrogen phosphate can be used; Or 0.3% urea 5-7mg/L 2,4-drop solution; Or spraying 50 mg/L Qibao "920" crown, spraying 1 time every 20 days for 2 ~ 3 times continuously, which can obviously improve the fruit setting rate. Boron-deficient orchards can be sprayed with 0. 1% ~ 0.2% borax during flower bud differentiation and 1 times after flowering. In case of continuous rain in spring, attention should be paid to shaking off the petals to speed up the green of young fruits and prevent the leaf roller moth from harming young fruits.

5, pest control

Citrus gummosis: it occurs from April to 65438+10, and it is most rampant under high temperature, rainy and humid conditions. It mainly harms the trunk and main branches. The diseased cortex turns brown, soaked with water, often cracks and gels, leaves turn yellow and fall off, and trees decline.

How to eat green lemon

1, edible

Because of its acidity, lemon is rarely used as a fruit for direct consumption. Legend has it that Italians like to slice lemons with salt and vinegar for dessert. My generation is stupid, and it makes me feel creepy to think about it. However, the use of fresh lemons in dishes brings out the best in each other, and wonderful methods emerge one after another.

2. Condiments

Among Southeast Asian cuisines, Thai cuisine seems light but sour to spicy; Malays eat thick oil and heavy sauce, but it is sour and spicy and mild. No matter which school of cuisine, if you want to reflect the customs and characteristics of Southeast Asia, you can't do without these two recipes: sour and spicy. Spicy, from Chili. Sour taste is the unique effect of lemon. Southeast Asian dishes are sour, but vinegar is never used, because the volatile taste of vinegar is not fresh and unnatural. The sour taste of lemon can reduce the fishy smell of fish and soften the meat. With strong dishes, it can eliminate the excessively greasy taste and make people feel refreshed.

Replacing fragrance with acid is also the subtlety of lemon used in Southeast Asia. Hot and humid places are rich in spices, and the rich fragrance of spices such as blue ginger, citronella, Thai basil and black and white pepper makes the dishes "fragrant". Lemons and peppers highlight the delicious taste. Red, green and green spices with various curries, pineapples, coconut milk and other juices look "full of color, fragrance and taste". Color, aroma and taste are the traditional standards of China cuisine, but they can also be perfectly interpreted in exotic customs.

Soak in water

Slices are put into ice water, and some auxiliary ingredients are added to make a delicious drink. At the same time, it can also be used as an ornament in a Lafite cup similar to Hawaiian style in the sea area. In order to increase sales and storage, some green lemons are directly dried. Although many trace elements are lost, they still maintain their original flavor when used. Fresh green lemon contains no chemical components, and has the effects of skin care, reducing fire and clearing heat, but it is slightly cold and bitter, so it can be eaten in moderation.

4, honey stains

Ingredients: green lemon, honey, salt.

Exercise:

1. After washing the green lemon once, sprinkle some salt and gently rub the surface of the lemon with your palm;

2. After salt washing, wash with clear water and dry the moisture on the epidermis;

3. Slice lemon; Prepare a clean, dry, waterless and sealable glass jar.

4. Put the lemon slices into the bottle;

5. Take a spoonful of honey and pour it on the lemon slices;

6. Add a layer of lemon slices-so, add a layer of lemon and a layer of honey;

7. The amount of honey should basically cover the lemon slices, cover them and put them in the refrigerator for refrigeration. When eating, use a clean and waterless spoon, take 1-2 tablets and drink with warm water or ice water.

Step 5 squeeze juice

Step 1: Knead. Put the lemon on the table and rub it back and forth with your palm. First of all, this method separates lemon core from lemon pulp, which is easy to remove; On the other hand, it destroys the epidermis of the fruit sac containing juice in lemon, so as to prepare for squeezing lemon dry.

Step 2: cut. To cut well, you must have a good knife. Anyone who really knows how to cook knows that a sharp knife is actually more difficult to cut fingers than a blunt knife. If the knife is sharp, the strength will be even, the hand will be stable and the ingredients will not slip off, so the person who uses the knife will be full of confidence.