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What kind of food to bring for hiking
Nutritional Meals - Mountaineering Recipes Detailed List

I. Portion Control and Estimation:

Staple Food

Rice: a bowl of about 100 grams (morning + evening) men - 200 grams, women - 150 grams

Noodle: a bowl of about 120 grams (per meal) men - half a packet, women - 1/3 packet

A packet of about 500 grams!

Other

Vegetables, meat: a meal of one catty (8 people) if a large team can be changed to half a catty!

Side dishes: a meat and a vegetarian mixed stir-fry (both five shells, roots, fish, eggs, milk, fat, vegetables, fruits), soup

PS. water shortage days to cook pasta OR risotto + soup, it is more economical!

If there are members who eat a lot of food, you have to check them out first,

such as the "Seasoning Monster", who eats 6 or 7 cups a meal!

Servings must be multiplied by three or more.

Action food: COMBOS cheese cake, jelly, goat jelly, Shakima, Daxi dried beans, jerky, lotus root honey... all are good choices! It's a good choice!

Second, the preservation of food and processing:

Meat food processing:

1. First with soy sauce, salt, five-spice powder, pepper, onion, garlic and other seasonings marinated in soaking for several hours, drained, wrapped in tin foil, put into the pressure cooker or electric cooker to steam for 15-20 minutes, the excess gravy drained off, processed after the sealing of the tape, can be placed on the about 10 to 15 days. The meat can be stored for about 10 to 15 days.

2. Marinate with seasoning, fry the outer layer in oil, then drain; wrapped in tin foil and sealed with tape, it can be placed for about 3 to 6 days.

3. In the pot to make marinade (soy sauce: water = 1: 1 or 1: 2 ~ 3) and add the right amount of rock sugar, salt, marinade package, onion, ginger, open a small fire and cook until ripe (must be more than an hour), to be cooled, put into a plastic bag or tin foil, can also be stored for 7 ~ 15 days.

4. bone (such as ribs, chicken) can be directly cooked with salted water, the bag can be sealed about 3 to 5 days of preservation.

5. Brine, fried meat to add vegetables made of meat jelly, can be preserved for more than 7 days.

6. seafood hot or fried with tin foil wrapped, best eaten within one or two days. (Snow season exceptions)

Vegetables:

General unhydrated vegetables stored in a cool place, wrapped up in white newspaper to absorb the water, or with an electric fan, cold air blowing dry, try not to choose too much water attached to the leafy vegetables, beans, cabbage, root vegetables, preservation of a longer period of time.

Third, cooking tips:

Cooking: Alpine is not easy to cook. Rice: water = 1:1.5

You can add stones OR weights on the lid of the pot to pressurize it.

1. Eye observation: after smoking, turn the fire to small fire for 5 to 10 minutes until the smoke stops. You can also open the lid of the pot directly to try to eat, and add water to cook again if necessary.

2. hand touch: to be the pot of water to stop boiling vibration, that is, the table rice has been cooked.

3. ear listening: to the sound of boiling water shall prevail, the principle of the same 2.

PS. three can be used in conjunction with, after cooking the whole pot with the cover downward smothering, so that the heat is evenly distributed, to be fried and then lifted after the dish.

If you have a poor appetite, you can mix in the rice with the right amount of white vinegar, brown sugar, ketchup, marinara sauce OR Mishima katsu and other appetizers.

Cooking: After the water is boiling, put the noodles in a radial shape and then stir to prevent sticking, if there is a tendency to cook, you can add cold water several times. Nowadays, there are ready-made pork rib stock cubes, chicken stock cubes and concentrated stock on the market, the soup should be good, you can add the right amount. If you add light and colorful dry goods such as golden needles, golden mushrooms and string beans, the visual effect can also stimulate the appetite. Fettuccine has a spiral bite and is now available in three colors. It takes a long time to cook and should be stirred with cold water from time to time. Rice noodle, winter noodle, noodle lump, oyster noodle thread are all noodle dishes that can be changed into a variety of staple food.

Vegetables: general leafy vegetables can be added to the hot pot onion, garlic, shrimp popping incense, green vegetables into the salt, and then a small amount of water, cover the pot with a lid, smothered in a few minutes, you can shake a few times to make the heat evenly. Roots and tubers as far as possible cut into small dices, easier to cook.

PS. Salsa, black pepper sauce, sweet and sour sauce, sweet and spicy sauce, etc. can be easily combined with any green vegetables, meat stir-fry, because the meat has been processed in the mountain, you can mix stir-fry. Vegetables can be stir-fried first, then the meat can be stir-fried. *Meat can be sliced, cubed, diced, shredded, or ground; chicken can be diced, cubed, or shredded. Soup:The most commonly used Campbell's gumbo must be soaked in cold water and then added when the water boils to prevent lumps.

After the soup has been seasoned, add a little cilantro and green onion to add flavor.

PS. brisket, meat is too hard to cook, can add papaya powder, baking soda, can make the muscle weaving soft, ginger also has this effect.

Fourth, the material description:

Seasoning:

1. salad oil, sunflower oil, peanut oil, cream, butter, * oil, olive oil

2. soy sauce: Jinlan sweeter, the four seasons have a marinade special soy sauce

3. fresh chicken broth: the soup seasoning, the taste is good

4. white powder: thickening

5. Black pepper paste: seasoning for rice

6. Osmanthus paste: for sweet soup

7. sesame oil, sesame oil, 9. salt, monosodium glutamate (MSG)

10. sugar, 11. chili powder

12. pepper 13. five-spice powder

14. curry powder 15. wasabi powder

16. black bean 17. wine

18. Sesame sauce 19. Sweet noodle sauce

20. Chili sauce 21. Tomato sauce

22. Bean paste 23. Sesame paste

24. Chili pepper 25. Garlic and green onion

26. Fructose

Common Vegetables:

1. Cabbage 2. 5. green cabbage 6. cabbage

7. palace cabbage 8. white apricot cabbage

9. beans 10. ginger beans

11. peas 12. beans

13. beetroot 14. gourd radish

15. potato 16. onion

17. taro 18. groundnuts

19. corn 20. oracle Carrot

21. asparagus 22. sweet potato leaf

23. fern 24. crocus

25. large cucumber 26. small cucumber

27. squash 28. cucumber

29. winter squash 30. celery

31. a-vegetables 32. mustard greens

33. green cauliflower 34. oilseed rape

35. amaranth 36. pea shoots

37. bean sprouts 38. cilantro

39. leeks 40. leeks

41. leeks 42. water chestnuts

43. eggplant 44. papaya

45. bitter gourd 46. mushrooms

47. straw mushrooms 48. portobello mushrooms

49. Shiitake mushroom 50. enoki mushroom

51. green pepper 52. tomato

53. squash 54. pickles

55. fungus 56. corn carrot

Common dried foods:

1. shark's fin 2. sea cucumber

3. gluten puffs 4. ham

5. sausage 6. dried squid

7. rice noodle 8. winter noodles

9. pickled plums 10. dried preserved vegetables

11. Chinese lettuce 12. golden needles

13. shiitake mushrooms 14. white fungus

15. shrimp 16. shrimp skin

17. red onion 18. dried fish

19. seaweed 20. dried bean curd

21. bean curd 22. soya bean skin

23. soya bean rolls 24. soya bean curds 25. soya bean curds 26. soya bean rolls 26. soya bean rolls 27. soya bean rolls 28. soya bean curds 31. soya bean rolls 32. soya bean rolls 33. soya bean rolls

23. bean rolls 24. vegetarian sausage

25. white pages 26. tofu puffs

27. shredded beans 28. bacon

29. dried scallops 30. seaweed

31. bird's roe 32. peanuts