1. Introduction to Pengua
Pengua, the most powerful fruit - Pengua, is an annual climbing herb originating from southern Europe. Its fruit is like a large cucumber. After ripening, the pulpy tissue in which the seeds grow becomes a viscous liquid that crowds the inside of the fruit and strongly swells the peel. If the fruit is touched at this time, it will burst with a "bang", just like the scene after an inflated rubber ball is punctured. The breath of the spray melon is so strong that it can spray seeds and mucus 40-50 feet away. Because it is as powerful as a cannon, people also call it "Iron Cannon Melon". 2. Introduction to Penguin
Penguin, the most powerful fruit, is an annual climbing herb. It is native to southern Europe. Its fruit is like a large cucumber. After ripening, the pulpy tissue in which the seeds grow becomes a viscous liquid that crowds the inside of the fruit and strongly swells the peel. If the fruit is touched at this time, it will burst with a "bang", just like the scene after an inflated rubber ball is punctured. The breath of the spray melon is so strong that it can spray seeds and mucus 40-50 feet away. Because it is as powerful as a cannon, people also call it "Iron Cannon Melon". 3. What are the characteristics of the appearance of the melon?
The melon is a plant of the genus Penguin in the Cucurbitaceae family. It is a famous plant that can shoot "cannonballs" for seed propagation. It is native to the Mediterranean region and is cultivated in our country. The fruit of Pengua is cylindrical, 0.04 to 0.06 meters long, and has rough hairs on the outer skin.
After the fruit of the melon matures, the pulpy tissue containing the seeds turns into a viscous liquid, which crowds the inside of the fruit and strongly swells the peel. If the fruit is touched at this time, it will burst with a "bang" sound, just like the scene after an inflated rubber ball is punctured. The breath of the spray melon is so strong that it can spray seeds and mucus more than 10 meters away. Because it is as powerful as a cannon, people also call it Iron Cannon.
What’s more interesting is that the stems of all fruits that hang down from the ground are tilted upward, forming an angle of 40 to 60 degrees with the ground, and can eject seeds several meters or even 12 meters away. , so that several 10 seeds are scattered over an area of ??about 30 square meters. However, we should note that the mucus of the guava is poisonous and should not be allowed to drip into the eyes.
4. What does Penguin look like and what are its characteristics?
Penguin, the most powerful fruit - Penguin, is native to southern Europe. Its fruit looks like A big cucumber. After ripening, the pulpy tissue in which the seeds grow becomes a viscous liquid that crowds the inside of the fruit and strongly swells the peel. If the fruit is touched at this time, it will burst with a "bang", just like the scene after an inflated rubber ball is punctured. The breath of the spray melon is so strong that it can spray seeds and mucus 40-50 feet away. Because it is as powerful as a cannon, people also call it "Iron Cannon Melon".
Perennial, creeping herb, without tendrils; flowers yellow, unisexual and monosexual, female flowers solitary, but there are often racemes of male flowers in the same leaf axil; corolla whorled or broadly bell-shaped, 5 deep The melon pieces are split and have short tips; the anthers are separated; the ovary is long and has multiple ovules. Single leaves are alternate, ovate-oblong or halberd-shaped, with toothed or wavy edges. The mucus of the melon is poisonous and should not be allowed to drip into the eyes.
5. The composition of Yangzhou Pickles and Milk Cucumbers should have outstanding color, aroma, and taste.
Please refer to: Pickles are available everywhere, but Yangzhou is famous. No matter in the years when food is scarce or in the era of abundant supply, Yangzhou people They all have a tooth-to-cheek connection with it, and the taste is the indelible taste of Yangzhou grassroots. As Wang Zengqi wrote in the article "Esophagus Looking for the Past": it is cut extremely finely and exquisitely, and is served on top of the fish meat when you are full On the table, chopsticks are thrown into the mouth, and the fragrance stays on the teeth and cheeks. Yangzhou pickles have a history of thousands of years. During the Qianlong period of the Qing Dynasty, they were included in the court's morning and evening imperial meals as side dishes. Yangzhou is located on the north bank of the lower reaches of the Yangtze River, at the southern end of the Jianghuai Plain, among lakes, rivers and ponds. Dotted all over, the scenery is beautiful and the scenery is bright. It has the typical characteristics of the land of fish and rice in the south of the Yangtze River. The unique natural resources make the pickle raw materials widely used and developed. In the long-term pickle pickling practice, Yangzhou people combine traditional vegetable processing methods with modern technology. , pay attention to color, aroma, taste and shape, pickle and stuff the flavored pickles to have the four characteristics of fresh, sweet, crisp and tender. With natural pickling, the natural flavor of the vegetables is maintained, and the taste is mellow and nutritious. I love Yangzhou pickles, Naru Cucumbers, with thin skin and thick flesh, are refreshing and tender; the pagoda vegetables, shaped like pagodas, are delicious and tender; and the young ginger, fragrant and fiber-free, crisp and tender in the mouth. Especially the assorted vegetables, red, yellow, green and brown, colorful and delicious in the mouth. The flavor of soy sauce fills the tongue. The crispiness of shredded radish, the mellow flavor of young ginger, the freshness of sweet potato, the saltiness of mustard, the sweetness of melon, and the tenderness of pagoda vegetables are all mixed with the aroma of sauce, sweet, salty, and crispy. Crisp, it makes people enjoy the food with endless aftertaste. The assorted vegetables are cut into dices, strips, shreds, blocks, slices and other shapes. "The color is like ruby ??and the shape is like a hairpin, and the fragrance is fragrant. It has an extraordinary taste. It is doubtful that It is an immortal product that will be passed down to the world." For many years, pickles have been inseparable from the dining table, and I always feel that century-old pickles are more delicacies. Milk cucumber is one of the treasures among Yangzhou pickles. In the seventh year of Song Yuanyou (1092 AD), the then governor of Yangzhou Su Dongpo once presented Yangzhou pickles to his friend Qin Shaoyou. The first canned pickles in China were produced by Simei Sauce Garden. Yangzhou pickles won the gold medal at the Panama International Expo in the late Qing Dynasty and the early Republic of China. They were also used in various exhibitions such as the Nanyang Quanye Association Product Fair, the West Lake Expo, etc. It has also won many awards in category competitions. To make pickled milk cucumbers, you must first strictly select the ingredients. Fresh cucumbers are required to have a slim body, honey-green color, fresh texture, and thorns on the body, with 30-32 pieces per pound (500 grams). The melons of Xiaofutian (the Little Summer Season) are picked when tender, with tight texture, less seed flesh and short fruit stalks, and are the best. The finished milk cucumbers are green and tender, and are praised by poets as "the color is like jasper and the shape is like a hairpin, and the fragrance is fragrant between the teeth." , the taste is extraordinary, and it is suspected that it is an immortal product that was brought down to earth." After 1927, the pickling method of Yangzhou pickles in the original brine was improved to the original juice with brine. That is, in the original brine, an appropriate amount of fructose (flour reduction) was added. sugar), and add dill, pepper, fresh ginger, etc. to make a new marinade. Use the method of hanging sweet noodle sauce in a bag. The pickles have their original color and flavor, and the marinade is clear and shiny. It maintains the natural pigment and flavor of the melon and fruit, and the taste is fresh. Sweet, the sauce is bone-deep. After 1930, the pickles were packaged in four-ear yellow clay jars in the Sauce Garden. The first can of pickles in China was produced by Simei Sauce Garden. After the 1960s, it was changed to glass bottles and soft packaging. .Yangzhou pickles won the gold medal at the Panama International Exposition in the late Qing Dynasty and the early Republic of China. They also won many awards in various competitions such as the Nanyang Industry Association and the West Lake Expo. 6. What is Penguashu
Chinese name of genus: Penguashu
Pinyin name of genus: penguashu
Latin name of genus: Ecballium
Flora of China: 73(1):196
Description: Ecballium A. Rich. Ecballium genus, Cucurbitaceae, only E. elaterium (L.) A. Rich. 1 species, original Produced in the Mediterranean region, it is also cultivated in northern my country. It is an ornamental fruit that can eject its seeds when mature. Perennial, creeping herb, without tendrils; flowers yellow, unisexual and monoecious, with solitary female flowers, but there are often racemes of male flowers in the same leaf axil; corolla is whorled or broadly bell-shaped, with 5 deep lobes and short-pointed lobes; anthers Separate; ovary elongated with multiple ovules.
When the impatiens fruit matures, the peel will automatically split open and the seeds will be sprayed 2 meters away like bullets. In the rich and varied plant world, this ability is not unique to impatiens, some plants have even greater abilities than it!
The melon is native to southern Europe. Its fruit is like a large cucumber. After ripening, the pulpy tissue in which the seeds grow becomes a viscous liquid that crowds the inside of the fruit and strongly swells the peel. If the fruit is touched at this time, it will burst with a "bang" sound, just like the scene after an inflated rubber ball is punctured. The gas of the spray melon is so strong that it can spray seeds and mucus 13 to 18 meters away. Because its "power" is as big as a cannon, people also call it "Iron Cannon".
The mucus of the guava is poisonous and should not be allowed to drip into the eyes.
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