You need a pressure cooker to cook a decent meal on the plateau.

Pressure cookers, I have known since I was a child, are an antique of my family-I have used them at home for more than ten years, and communist party has used them more than a dozen times. It was the annual Dragon Boat Festival, and my mother always took it out seriously, washed it and brushed it, just to cook a pot of roasted meat dumplings.

Although familiar, I always stay at a respectful distance from others. The sound of "scoffing" always scares me for no reason, as if this small pot contains infinite energy, which will cause great harm if it is not careful. Suddenly I thought of such horrible words as "family destruction"

However, on the plateau, I have to approach it, understand it and use it. Opportunism, of course. You don't have to. However, the final result was that the noodles were half cooked, and jiaozi cooked the skin until it was cooked. Finally, even if it is only a small bowl of noodles, it should be used in public.

02

It's morning when the pressure cooker is not used.

You can soak a cup of honey water and eat some bread in the morning. Honey, this is from Nepal. At that time, in Chitwan National Forest, I saw two dark locals setting up stalls by the river, so I bought two bottles and brought them back without hesitation.

I'm sure this is wild honey. A glass of honey water every morning is like smelling the forest in Nepal.

Or make a cup of Masala tea. Similar to Tibetan sweet tea, but more mellow than sweet tea. In an open Nepalese aluminum pot, fresh milk, black tea, ginger, cloves and cinnamon are cooked together. Less than half an hour, mellow and elegant. A little petty.

Of course, the most convenient thing is to eat Baba. Ciba is the staple food of Tibetans. They usually add ghee to Ciba, then rub it with their hands and eat it with yak meat. I eat baba, but it's not like this. Like eating sesame paste, I add a few spoonfuls of brown sugar to the rice cake powder and stir it with boiling water. As long as it is stirred, the rich fragrance of rice cake powder will continue to drift away. This is a rare delicacy.

Sometimes, pressure cookers come in handy. Like making porridge. A bowl of corn porridge or millet pumpkin porridge or sweet potato white rice porridge in the morning is enough to warm the stomach and heart.

In my spare time, I will cook a bowl of healthy black rice porridge-walnuts, red dates, tremella, medlar, peanuts and black rice. After simmering, you will slowly cook a bowl of nutrition porridge.

At first, I didn't know the nature of the pressure cooker. I either boil the porridge to pieces or cook it half-baked. Now every time the pot is boiled, the porridge is just right. This is the tacit understanding that I have cultivated with the pressure cooker for a long time.

03

Now my best skill on the plateau is the following article. Most of the time, I eat at home alone. I can't finish cooking, stir-fry two dishes and make a soup, so the most convenient thing is the following one.

At first, I always cooked a tomato and egg noodle to save trouble, but I found that I was tired of not eating a few meals. I made noodles with mushroom broth for a change. I don't like noodles in soup, so I made noodles in oil. Like a self-taught, it tastes better than a noodle restaurant. I ate it for a week.

My favorite is the plasma surface. This is Gansu people's memory of their hometown. Because her friend is from Tianshui, her good friend sent her a box of potions to Tibet. Every time I miss the taste of my hometown, I cook a slurry, add a potato noodle and fry an egg with leeks.

It's a perfect match Every time I eat happily, I will still be addicted to it. Fortunately, I learned the essence. Even if my friends travel abroad, I can still fill my stomach occasionally.

If you are in a leisurely mood, make your own dough with flour and then make a noodle. Self-made noodles and self-pulled noodles are not generally good in chewing. I forget whether I learned this craft in the north or in Tibet. Anyway, I haven't learned it yet. Let's put it aside.

04

What bothers me most is the uncontrollable oil temperature.

When the oil is in the pot, there is no movement. In the mainland, you can see faint smoke when the oil pan is hot. Here, no matter how small the fire is, how long the time is, and how short the time is, the oil pan always looks like a still water running deep-it seems too capricious, so you can heat it if you want to, but not if you don't want to.

At this time, you can only rely on luck. Of course, luck is often very bad-as soon as the ribs enter the oil pan, they become dark dishes; French fries are fried in the pot, dazzling and anxious; Lotus root is obviously golden yellow, and it turns yellow as soon as it turns around. I can't laugh or cry.

This oil pan catches fire easily, too. Every time I cook noodles, I am most afraid of pouring water. As soon as it fell, the flames jumped up, and I quickly hid 108 thousand miles away. It's a bit of a hotelier's rush, but unfortunately I don't have any kitchen backbone.

People in China pay attention to cooking. I can't catch the heat on the plateau. The more frustrated you are, the more you have to ponder. Now, I seem to have telepathy with this pot of oil. French fries, sweet potatoes, meatballs, crispy meat and zongzi are all tender outside and tender inside. Really, when you are interested in something, you will find that you can perceive many wonderful feelings.

05

Plateau, with vast territory and rich resources. Besides, there are always some treasures in this unique geographical environment. Such as cordyceps sinensis. Such as wild Tricholoma matsutake. Such as palm ginseng.

These are all tonics for stew, so we should buy some beef, mutton and pork stew from time to time. Instead of eating meat, drink nourishing soup. Before going abroad, my friend specially made Shiquan Nourishing Old Duck Soup to replenish his body. She said: You can't drink this tonic soup when you leave Tibetan areas.

Besides typical Tibetan food, Sichuan food is the best in Tibet. Spicy and fragrant southwest cuisine is really invincible in the world, and it is addictive after eating it. I am no exception.

A person can't eat hot pot skewers in a restaurant, so I will tinker at home and make it decent. Even boiled meat slices are such a difficult dish that I am handy. Yes, what I am most proud of is that the dip I made is much more delicious than the dip of the hoof flower king in the street.

Once, I was proud of my cooking, but I lost in the plateau-I could only comfort myself that something was wrong with me.

Now, I know how to cook on the plateau. A meal, a bowl of porridge and a bite of food are naturally available.

Author: MAX outdoor experiencer -Cha A De Travel