Well, i'm just a market man who brings you up to date every day
I cook at home. A lot of people like itMushroomsI don't know. Frozen mushrooms, mushrooms, golden needle mushrooms, crab-flavored mushrooms, fresh tastes, culinary meals, cuisine, stew, firecrackers are all appropriate and more nutritious than ordinary vegetables. But those who often buy food know that mushrooms in the market are not always cheap, and that prices will increase during the holidays and in the rainy weather。
The least cost-effective is the fact that the store bought a bag of mushrooms with particularly short shelf life. The fridge is filled with water, molds, spoils, throws it away, it's not ready to eat, every time it is bought, it's wasted. There are also a large number of mushrooms sold in bulk, which, in order to extend the shelf period, are treated with fresh food, taste and send wood, and lack fresh mushrooms。
Many feel that growing mushrooms is something that farmers can only do in their huts, and that there is little room, no technology, no maintenance and no survival. It's not like that. Mushrooms are all familyPlantationThe simplest, most economical and most successful type of diet。
No sun, no fertilizer, no weeding, no pests, whether it be the balcony, kitchen, living room corners, dark building lanes, just a little dark space. One planting, four or five consecutive harvests, from spring to winter, cycling, living and eating, fresh and freshSave your moneyI don't know。
I'll share two basic family mushrooms todayCurriculumThere is a laziness-packing system, where no newcomers fail; and a home-made matrix-saving method, where waste can be planted without buying finished bacterium bags. Full-blown rhetoric, with detailed, well-protected and well-protected procedures, will enable ordinary people to see it and families to be free of mushrooms。
First of all, let's be honest: the core advantages of family growing mushrooms
Why should ordinary people be recommended to grow mushrooms at home without growing vegetables or green plants? The advantages of mushrooms are indeed irreplaceable compared to the variety of foods grown by the home, suitable for the elderly, the working community and the new hands。
First, no space, no light. Ordinary vegetables and green plants must be sun-burned, with yellow leaves, long and dead. The mushrooms are fungus-like, unsatisfied with sunlight, fear of strong light, and are the best growing in the whole shade, with a light balcony, kitchen corners, basalts, storage rooms at any location, and small family sizes。
Secondly, zero technology, zero conservation, no effort. No water control, no fertilizer, no pine soil weeding, no cutting. As long as the environment is wet, it can continue to produce mushrooms that will not die for days, even if they are ignored。
Third, rapid growth, high production and recycling. Vegetable cultivation requires sowing, breeding and growing for one or two months. The mushrooms, from mushrooms to harvest, take only a dozen days, and maturity speed is visible. And it's not a one-time harvest, it's well maintained, and a pack of boulders can grow four or five times in a row and grow for half a year at a time。
Fourthly, it's purely natural to add and to eat. They are grown at home, without pesticides, without herbicides, without fertilizer, without fertilizers, without hygiene, and are now being taken, without transport losses, without residues, and without the comfort of pregnant elderly women and children, and with a taste that is far more fresh than the market。
Fifthly, the value of the money is very high and the cost-saving. The finished bacterium pack is inexpensive, with one input and many harvests. The price of fresh mushrooms on the market is not too low, a pack of buffalo mushrooms is equivalent to a few dozen pounds of finished products, and long-term planting can save a lot of money for food。
Many have tried to become addictive, not only to achieve freedom of food, but also to grow green oil, fat mushrooms, and be green in their homes, clean and cured。
New hands first: lazy packs, zero failures, mushrooms that day
For those friends who have no experience of planting, are afraid of problems and have no time to deal with them, preference is given to the method of planting finished bacterium. The market uses mushrooms, mushrooms and molybdenum bags, all of which are finished products for which the merchants are pre-planting mycobs and fermenting the basics, and where they are able to produce mushrooms without diversion or seeding or simple processing, with a success rate of nearly 100 per cent。
On the marketFamily cultivationPreferred fungus packs, most adaptable, fastest-growing, most productive, most circular, better maintained than golden mushrooms, mushrooms, and priority for newcomers。
First step: the bag is pretreated
Newly purchased bacterium packs, sealed for storage during transport, and mybs are dormant. When the goods are received, do not rush, put them in a cooler ventilated position, keep them warm for 12 hours, adapt the mycelium to the temperature of the home, awaken the activity, and follow up the mushrooms to be better and more abundant。
After static is completed, check the shape of the bag. High-quality microbreeds are fully full of hard, white, black and green and smell-free. If a small number of small yellow spots are found to be normal oxidizing, without affecting growth; in the event of large areas of aromatic, quagmire, acid smelt, direct contact is sufficient。
Step 2: start right and decide the number of mushrooms
This is the most critical step, with many new breeders growing mushrooms with low yields and no mushrooms, all in the wrong way。
Tore the sealed plastic membrane from the outer layer of the fungus bag, without all of it, and keep the outer membrane wet. In the middle of the bag, cross the small mouth with a clean knife, with an opening length of three to four centimetres, not too big, and not with a micropack。
The purpose of the mouth was to expose mycelium to air and trigger mushrooms. Be careful not to tear the whole face open, not to open large areas, to open too large, to lose water quickly, to dry the fungus and not to recycle mushrooms at a later stage。
Regular family cultivation, with a single mouth for a fungus bag, with a higher yield, can be used for two small mouths, with no incentive to consume more nutrients。
Step 3: placing the environment, shade of light, humid ventilation
Open the mouth and place it in a cool, light-shield, wind-free spot. Never put sun on the balcony, not in the air conditioning vent, not next to the heating。
The most suitable temperature for mushrooms is 10 to 25 degrees celsius, the fastest and the best quality for mushrooms. In summer, temperatures exceed 30 degrees and grow slowly and are prone to mold; winter temperatures are less than 5 degrees, stop growing and stay warm, and indoor temperatures are fully fit for four seasons。
Step 4: daily water spray conservation, simple to extreme
Mushrooms grow not by watering, but by air moisture, which is the most misleading point of knowledge for newcomers。
Water is sprayed once a day and every evening, with a thin fog spray, to the opening of the mouth, to the air around the fungus, and not directly to the water. Keep the mouth open micro-humid and the surrounding air humid, and don't accumulate water and don't bubble water。
Maintaining air humidity at 85 to 95 per cent is the best state, with sufficient humidity, and mushroom sprouts emerge quickly; with insufficient humidity, mushroom sprouts are dry and unable to grow。
The whole journey is free of fertilisation and no nutrients, and the internal matrix of the fungus is adequate for its own nutrients, which can be sustained only by wet ventilation。
Step five: mushrooms, harvest standards
For three to seven days of normal maintenance, the mouth is opened with the appearance of a plume of white mushrooms, i. E. Mushroom buds. The mushroom sprouts grow so fast that they can grow full of mushrooms in just a few days。
The best harvest time is when the mushroom cover is fully spread, the edge is microfilm, and the absence of a full umbrella becomes older. Early harvest yields are low, with the later collection of mushrooms getting old, stowing wood and spores flying, affecting the next growth。
(b) collection methods: round picks, bits, not to rip, to avoid the decaying of residual mushroom roots, and to affect mystical activity。
The approach to saving money: home-made mushroom cultivation matrix, free of bacterium bags and waste. Full basin
If you want to grow more cheaply, in bulk, and without buying a bacterium bag for a long time, you can allocate your own base for planting, using common household waste for zero cost, no contamination, for friends who like to work and want to grow for a long time。
The mushroom fungus tends to be wood-based, plant-based fibres that do not need soil, and soilless cultivation is cleaner and clean of household hygiene。
All-powery home-made matrix formulation (smoke exclusive, highest success rate)
Core materials: fresh straw, maize straw, wood crumbs, used coffee sludge, cotton seed shells, either selected or mixed. Rural households are well conditioned, and urban households can use coffee dross and a small amount of wood。
Base-based microbicide treatment
The biggest problem with the home-made matrix is the abundance of fungs and their susceptibility to impurities, which must be treated with fungicide, and the new hands must not be omitted。
The collected straws, wood crumbs are torn apart, immersed for two hours with open water or boiled for 20 minutes with a high temperature to kill the fungs, eggs and extract the dry moisture。
Humidity standards: hand-held matrices are organized, loose hands are dispersed, and water is not dripping. This humidity is the most suitable for mycousin growth and is also the industry standard。
Inoculation and development
On the internet, bulk fungus species are purchased, evenly mixed into the treated matrix, filled with air-traffic plastic basins, cashiers, air-traffic bags, with light pressure, not too tight, and a breathing space。
Sealed in the dark, dark, dark, cold, silently bred for 15 to 20 days, waiting for mybs to grow to a whole matrix, with a transistor whiteening, to open mushrooms and maintain them in exactly the same way。
This home-made method is extremely low-cost, with a single formulation capable of growing multiple basins, yielding much more than a finished bacterium pack and suitable for long-term home-based cultivation。
Post-harvest conservation: doing these things, eating them long and cycling
Many people grow mushrooms, collect them once, and feel that they have no nutrients. In fact, if they are properly conserved, it's no problem to collect them four to five times in a row, and 90 per cent of the people waste most of their production。
After the first mushroom harvest, do not throw out the bacterium pack, do three-step maintenance, and quickly regenerate the mushroom:
Step 1: cleaning the roots, removing impurities
After harvesting, clean the shroom roots, dead mushrooms, shredding, and avoid some rotting and infection with mycelium, thereby laying the groundwork for the next growth。
Step two: static growth, restoration of nutrients
After harvesting, water is stopped for 2 to 3 days, and the fungi is planted in a cold ventilated place. Mystic growth requires resting, short water pauses, which allow mystical nutrients to re-accumulate, re-activate, and inhibits continuous water spraying after harvest。
Step three: restoration of wetting, normal maintenance
When static is over, the practice of spraying water early and late is restored and the air is kept wet. In a week or so, the second mushroom sprouts will appear again, growing faster and thicker than the first。
Circulatory operation, until the bacterial encapsulation is completely depleted and dry, and no mushrooms can be produced, with multiple harvests and full value。
The family grow mushrooms in the 8th precinct
Many people grow mushrooms, no mushrooms, small mushrooms, thin mushrooms, no fungus, which are not a problem with bacterial species. These are faults in conservation methods, sorting out high-frequency fault areas of new hands, avoiding them all and yielding 100 per cent。
One: sunshine
Mushrooms are chlorophyll-free and do not need photosynthesis, with direct burning of mushroom sprouts, tangill packs, resulting in drying and death, and the preservation of the whole shade of shade。
Mistake ii: large-water irrigation, wetting
Many water them as vegetables and water directly into the fungus, with excessive moisture resulting in a lack of oxygen and decomposition, only spraying fog and no heavy water。
Mistake three: excessive ventilation, direct winding
Put it in window vents, air-conditioning vents, fan-blowing positions, air flow too fast, water loss fast, mushroom sprouts dry, and just keep a little ventilation in order to avoid a strong wind blowing straight。
Erection four: too big to open and full torn
Large-scale torn-container seals, total wetting, rapid drying of mycelium, inability to recycle mushrooms, small mouth mushrooms and thin membranes are key。
Mistake five: incomplete harvest, residual shroom root
Sporadic picks, residual fungus roots, which tend to breed fungus, bacteria, contaminate the whole fungus pack, lead to a subsequent harvest, which must be collected cleanly。
Error area six: extreme temperature conservation
In summer, high temperatures are closed, winter temperatures are frozen, mushrooms are stopped, fungus are bred, and indoor temperatures range from 10 to 25 degrees in gold。
Erect 7: frequent movement
The growth of mushrooms requires a stable environment, frequent movement and change of location, which disrupts the rhythm of the growth of the fungus, leading to the emergence of short mushrooms and thin deformities。
Mistake 8: blind fertilization
Mushrooms do not need any fertilizer, nutrients, and extra fertilizer only breeds fungus, causes mushrooms, molds, and is grown on its own base。
Respond to common questions and solve all planting problems
Question one: what is the reason why the fungus is white and not mushrooms
Presumably the rates are insufficient humidity, weak light and inadequate ventilation. Increased frequency of water spraying, slight ventilation, and maintenance of the dispersion of weak light can produce mushrooms within days. The whiteness of mycelium is a healthy expression, without fear。
Question two: can the fungus grow green and black
A small amount of mild stains can continue to be used by digging in time to remove aroma, improving ventilation and reducing the amount of spray water; large areas of aroma, smelling, and discarding directly to avoid contamination of other fungus packages。
Question three: what if mushrooms are small and dense and they don't open their umbrellas
Inadequate ventilation and high humidity lead to malformations, with appropriate increases in ventilation, reduced spraying, natural sprawl and normal next mushroom appearance。
Question four: why is there more first and less behind
After harvest, no germs were bacterized, clean and nutrients were not restored. The high yield can be sustained by strict adherence to the cut-off steps。
The extra benefit of family growing mushrooms is more than just eating
Growing mushrooms at home has many hidden advantages in addition to the freedom of food。
First, we're wet to clean the air. The growth of mushrooms requires high humidity, a day-to-day humid environment that naturally increases indoor air moisture, during the dry season of autumn and winter, which is equivalent to natural humidifiers and is warm and dry in the home。
Secondly, decompression heals and looks good. As white and obese mushroom layers grow, new changes occur every day, the process heals the pressure, is more viable than normal green plants, and the home is more aesthetic。
Finally, health is cost-effective and clean. Self-planted mushrooms are free of pesticides, non-conservatives, non-residuals, food, freshness, and long-term cultivation, which saves a stable purchase cost。
For families with elderly people and children, they grow mushrooms in peace and health without fear of food security。
To sum up: home-grown mushrooms are the best option for ordinary people
In contrast to flowers and vegetables, mushroom cultivation has no threshold, no risk, no care and the highest rate of return。
Fresh mushrooms continue to be harvested from the energy source without sunlight, fertilization, management, weather, disease and pests, and only a few dark corners, two minutes a day。
From the very beginning, the whole curriculum was used so that everyone could grow success. One planting, multiple harvests, circular growth, four seasons, real freedom of mushrooms at the door。
The happiness of life often comes from these little self-sufficiency. No money, no running, no fresh food at home, no money, no peace of mind, that's the best place to live。
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