When it comes to Korean meat, it must be pink, plump and fresh. But after buying it home, I found out how it got worse and worse, or how it couldn't be raised.
Usually when you buy more meat, you will be told to find some granular soil, change to a beautiful small basin, and try to water less and dry less directly. The results showed that under the intervention of human, the leaves became thinner, the plant type was wrapped, and the outside of the leaves was slightly dark. But these are all under ideal condition. After buying, controlling water is not for fun. If you can't raise beautiful meat, you will become ugly.
In fact, there is no difference in the color of Korean meat and European meat, but Korean goods are in better condition and European goods are bigger.
But the biggest problem with buying back more meat in Europe is how to keep it smaller and smaller.
In fact, it's also well understood. It's something that is bred by the Chinese greenhouses themselves, or by some meat friends.
Compared with the other two, the product is not so good. Every stake is so old, the plant type is not so big, and the variety is so new. But made in China is absolutely simple, cheap and easy to get.
First of all, the novice should try to choose the breed propagated in the surrounding greenhouses, or the breed propagated by the same city's meat friends. In this way, meat can quickly adapt to the environment. Secondly, various breeding methods and experience are more suitable for you. In addition, it's clear what kind of meat can be raised in your city. (although Korean goods are good, they are transported across the sea. They are green and half dead. Even if they are well maintained, they will not be in good condition!)
Secondly, friends from the north are more suitable for Korean and European goods, not absolutely. Because it is relatively difficult for Korean goods to spend summer, it is easier to spend summer in the north where the relative temperature is low in summer.
Finally, it's about time. In the north, winter is long, so stop buying meat at the end of autumn. In the south, summer is long, and in the end of spring, you can buy more summer varieties.
