Camping white people want to try something early:
ice bucket
If the camping time is less than 2 days, the outdoor ice bucket is generally enough, and the cooling effect is usually at least 1 day. The size of the ice bucket depends on the amount of food to be refrigerated. For camping activities for more than three days, it is recommended to bring fresh food of different grades for five days or more, so as to keep the cold storage effect longer and can hold more things. Of course, if you drive an RV with a refrigerator, you can save the ice bucket directly.
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It is recommended to use a general cassette gas stove, which is very convenient and easy to operate. The disadvantage is of course the gas itself. Liquefied gas in a gas tank is difficult to vaporize and burn smoothly at low temperature, so if you want to camp in a mountainous area with higher altitude (lower temperature), you will probably be short of firepower.
pot
In fact, two pots are enough, one is a soup pot and the other is a frying pan. Pots and soup pots at home can be brought directly.
tableware
For environmental protection, although disposable tableware is the most convenient, Bian Xiao still doesn't recommend you to use it. You can bring light heat-resistant plastic tableware for daily use at home, and the multi-layer insulation box at home can also play the role of tableware.
If you must use disposable tableware, remind everyone that it is best to buy degradable plastic disposable tableware with better quality and heat resistance, which is easy to biodegrade and can be recycled as biological feed. Try to avoid using foamed tableware, which is difficult to degrade, heat-resistant and bad for human body.
Cooking lamp
Most modern campsites have power supply, so plug-in working lights are not necessary. Novice campers can buy ordinary working lights online or in hardware stores, which can better prevent mosquitoes. It is recommended to buy LED camp lights with batteries in non-rechargeable camps.
Campers like to cook;
ice bucket
For camping activities for more than three days, it is recommended to bring fresh food of different grades for five days or more, so as to keep the cold storage effect longer and can hold more things. Of course, if you drive an RV with a refrigerator, you can save the ice bucket directly.
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If your camping frequency is high, you can consider starting with a special cassette oven, which has windproof sheets and heat conducting sheets. Sauce purple can solve the problem of burning pigs in low temperature environment!
pot
If you are addicted to camping, consider a detachable stainless steel pot cover at this time. The pot specially designed for camping is not only light, but also takes into account the storage situation, so the pot handle is detachable.
tableware
Yes, of course, camping enthusiasts will have a set of professional tableware: the common ones are usually hard oxidized materials such as stainless steel or aluminum alloy, or wooden materials. Wooden tableware has a great advantage, that is, the collision between tableware will not make an uncomfortable sound like metal chopsticks from time to time, and the friction is greater and it is easier to hold.
Cooking lamp
The LED light is fine. Some people also use open-flame gas lamps with the highest lighting power. Just remember to put out the fire after use and never bring it into the tent to avoid danger.
Pre: put away the equipment and ingredients needed for camping the night before. Try to choose vegetables suitable for camping, which are not perishable and can be preserved at room temperature, such as potatoes, carrots, sweet peppers, onions, tomatoes and cauliflower.
Camping cooking code 1: Start with the ingredients that need to be refrigerated for a short time.
Lunch recommendation: barbecue (garlic ribs; Beef, mutton and chicken skewers; H-Mart pickled pork belly; )
Remember to bring charcoal or barbecue black charcoal if you want to barbecue. You can use the barbecue area that comes with the camp or bring your own barbecue grill.
Garlic ribs
A colleague of Wild Child's studio loves to eat all garlic-flavored things. At her strong request, Bian Xiao put this "garlic-flavored ribs". The reason why I hesitated for a moment is that this rib needs to be developed overnight in advance. Friends who have enough preparation time can try it:
Ingredients: a lot of ribs (take 10 big ribs as an example), 2-3 tablespoons of oyster sauce, 2 tablespoons of steamed fish and soy sauce 1-2, a little red pepper, Jiang Mo/ginger slices and a lot of minced garlic (at least 2 heads).
Step 1: All the above materials except half of minced garlic are mixed and marinated with ribs overnight (at least 3-4 hours). The ribs can be marinated in large fresh-keeping bags.
Step 2: Take the marinated ribs out of the ice bucket in the camp, fold two layers of tin foil paper, fold them into a shallow baking tray, put them on the grill, then put them on, and evenly spread the marinade on the ribs.
Then the key step came: burn a proper amount of hot oil in the pot, heat it, pour the remaining minced garlic into the seasoning, stir-fry it, and then pour it on the ribs. Cover the ribs with a layer of foil and start roasting them with a bigger fire (this step can be omitted or you can simply not add this layer of foil).
Step 3: After about 15-25 minutes, open the tin foil paper on the surface and bake for about 10 minutes until the ribs are fragrant and the minced garlic is slightly burnt. Sprinkle with chopped green onion and serve!
If it feels light, you can sprinkle some salt when baking. If you like sweet, you can mix a little honey in the marinade in the second step, or you can add luster to the ribs.