You have built a pond, planted it with plants and settled there living inhabitants. All summer did observe a small world, with interest to discover something new… autumn has Come. Now we need to think about how to save water world in winter. Well, if the weather isn’t frosty, but if not? All you need to provide.
Prepare ponds for winter starts in the fall, in October. First of all, you need to thoroughly clean the ponds from organic debris (tree leaves, remains of plants, fish excrement, etc.). In winter because of low temperatures reduce the activity of bacteria that decompose these residues. The result is the siltation of the bottom, reduces the oxygen content in the water and increases the content of nitrites and ammonia. Naturally, such changes can adversely affect the inhabitants of the lake, if not to destroy them. After cleaning of organic residues, it is necessary to trim the leaves and shoots to the very root. This applies primarily to plants – oxygenators. These include the water Crowfoot, hornwort, bolotnitsa, twrch, canadian Urrutia, lagarosiphon, tilea, rest and others. The leaves of these plants die off for the winter and if they advance not removed, they will rot and pollute the water. Not only cut the cane, through the hollow stems in winter will be given carbon dioxide to enter and oxygen to simulsays and plants.
Many aquatic plants “invented” a way to survive the winter cold. In autumn they formed buds that sink to the bottom and “sleep” there in the spring. If the pond is artificial, it is desirable to cut the plants these buds and transfer them to winter indoors. This stored the buds in the spring will sprout and turn into new plants. And do it faster than if left to overwinter in the pond. Continue reading
Fish baked in Russian
800 g catfish, 4 potatoes, 30 g cheese, 30 g butter, 2 tbsp. tablespoons vegetable oil, 50 g of mayonnaise, salt, pepper.
Pieces of raw fish with skin but without bones, salt and pepper and put in a oiled pan. Put the sliced potatoes, pour the mayonnaise and sprinkle with grated cheese. Add butter, a little water and put in hot oven.
1 kg catfish, cilantro (green) – 10 sprigs, Bay leaf – 2 PCs. sour pita bread – 50 g, ground black pepper, salt – to taste
Peeled, cut into chunks, washed the fish lay on the bottom of the pan, cover with cold water to cover the fish and put to boil on medium heat, periodically removing the foam with a slotted spoon. While cooking add salt, Bay leaf, sour pita bread, black pepper, chopped coriander. Instead of sour lavash, you can add 2 tablespoons of tomato puree.
Som in the nuts
1 medium size catfish, wheat flour, vegetable oil, 2 eggs, juice of 1 lemon, parsley, ground black pepper, salt to taste.
For the sauce: 1 Cup ground walnuts,1/2 slice stale white bread (without crust),4-5 cloves of garlic, 3 tbsp sunflower oil 2-3 tbsp vinegar
Cleaned and rinsed catfish. Cut into slices thickness of about 1 1/2-2 see Salt and pepper and let stand 15-30 minutes, setenabledat in flour and fry in well hot oil. Ready fish to lay on the edges of the dish, sprinkle with finely chopped parsley and sprinkle with lemon juice. Cooking sauce: pound shelled nuts, add the soaked and squeezed bread slice, crushed garlic, oil and vinegar. Stir well the mixture and dissolve it in tepid water to make a sauce of moderate thickness. Whisk the sauce and place it in the middle of a meal with fish. Cook hard-boiled eggs, cut each into 4 pieces, season with salt and spread between slices of fish. Continue reading
Fillet of silver carp.
To cook a fillet of silver carp, we need a coarse salt without iodine, five kilograms of silver carp.
And now for the cooking oil. To cook this salmon, you will need only a very big fish. Clean the fish from scales, gut it and fillet it is separable from the rest. This can be done in the following way: make a cut only on the back, around the head to the ridge. The head cut is not necessary, then it will be much easier to cut the fish fillet. Along the ridge from tail to head, cut away the skin, hold the knife at an obtuse angle to the spine, begin to cut the meat from the rib bones, carefully and slowly moving towards the tail. The same actions are done on the reverse side.
After obreteniye you will be a great set for a soup, or aspic, because the broth will harden perfectly and without gelatin.
Now back to fillet – cut into its desired size pieces, begin to lay into a container, it is desirable that this capacity was enameled or glass. At the bottom of the container pour a layer of salt, then laid the fish, then carefully cover with another layer of salt – so the stacked layers until then, until the end of the fish, but the last layer must be salt. The dishes lockable flat lid, which put the oppression in the form of cans of water. Continue reading