Common vegetables that can be used for DIY include spinach, onion (red onion, yellow onion and white onion), garlic, mushroom, radish (carrot, white radish and carrot) and pepper (green pepper and red pepper). ), leeks, green onions, eggplant, cabbage, beans (green beans, lentils, cowpeas) and potatoes. Different vegetables have different dehydration methods. For example, mushrooms are mostly dry when they are bought back, but they can only be made into instant food when they are soaked. No matter what vegetables are, they usually go through the processes of drying, cooking, dehydration and packaging.
Not every vegetable can be made into dehydrated vegetables. Some vegetables are gum or water-rich vegetables. Once dehydrated, they have nothing, such as cucumbers, tomatoes and tofu. DIY fast-food dehydrated vegetables, on the one hand, should be dehydrated, on the one hand, they can be soaked in hot water and ready to eat, on the other hand, it is necessary to ensure that various nutrients contained in vegetables are not lost. Industrial manufacturers will adopt hot air technology; The principle of making at home is to ensure that the nutrients of dried vegetables are not destroyed during drying and cooking, and the dried vegetables produced by DIY are fresh. Here are some examples of my favorite fast food dehydrated vegetables, which are also of practical value in mountaineering:
1) spinach leafy vegetables: after fresh spinach is washed, it can be drained by a small sieve and dried in the shade for more than 8 hours; After that, set up a dry pot on the fire stove and heat it, but the fire must be adjusted to the minimum, and the temperature of the pot must not be too high, so that you can turn on and off the fire with a touch of your hand. Then put the spinach in the pot and continue stirring for 10 minute, trying not to make the color of the spinach change too much. If there is sunshine, stay in the sun for more than 4 hours. Then, it is sealed and packaged in a big bowl or microwave paper, and placed in the fresh-keeping layer of the refrigerator for 1-2 days. If you have time, continue to treat in the sun and hot pot. Then put it in the refrigerator until the day of the trip, and the spinach can be chopped or not. This method is also suitable for other vegetables that can be eaten raw, such as Chinese cabbage, leek, green onion, eggplant, garlic, Chinese cabbage, onion, cowpea and so on. When used in high mountains, it can be eaten by scalding with boiling water. Different dishes have different times.
2) Radish root vegetables: the common practice is dried radish-cut into pieces and dried, and then taken to the mountains to eat, which is very chewy. Here is another method, which is more suitable for climbing mountains. That is, the radish is diced, put into boiling water with a little salt, boiled for 1 min, drained, emptied with a small sieve, and dried for 2 days. But not too soon. If the radish is too dry, it will be too dehydrated, which is not conducive to chewing and digestion. This method is suitable for all kinds of radishes (except water radishes), especially carrots rich in vitamins. Mung beans, bracken, lentils and sword beans are also acceptable. Soak shiitake mushrooms in clear water for more than 10 minute, and then cook them in clear water for more than 10 minute. Other processes are the same.
As for Chili, I haven't tasted it yet. Maybe green pepper (big green pepper) can be dried, and small red pepper can only be used as seasoning when it is dried. Pepper has a good appetite in the mountains, but it is a test for fragile oral mucosa.
As for tomatoes and cucumbers, they are the best vegetables on the mountain, especially the latter is not sour, spicy and refreshing. However, both of them have too much water, so they can only take it to the base camp conditionally, or reward themselves with the peak. The same is true of fruit. Except for dried grapes.
3) Homemade meat food: Meat food is generally troublesome to make by yourself, and you can often buy good braised beef in the supermarket. Meat products are not easy to digest in the mountains, but it is good if they can be cooked well and soft. Canned beef sauce is also good. Relatively speaking, the braised beef on the market is still a little hard, and the canned food is not very fresh. According to my experience, I can order from the boss of Yamashita town in advance, so that his cooking is slightly light, but it must be cooked very well and soft. For example, braised beef, stewed beef with low fire for more than 2 hours, and chicken are also good choices. It is good to make soup from mountain vegetables, eat dry food with sauce, or chew it dry. You can also cook it yourself, which is lighter than traditional braised pork. Don't use too much star anise, pepper and cinnamon, stew until chopsticks poke lightly. Just take out some insurance film and put it in the bag. The temperature at high places is low. Pay attention to the packaging and temperature. It is still possible to keep 10 days.
So traditionally, many people don't want to bring too much meat on the mountain, so they can spend more time preparing for themselves or inviting others. A little meat from protein is still workable in nutrition and taste.
Rice food is generally hard, and it is not easy to cook thoroughly in high seas camps. When many teams are huge, it is not surprising to bring a pressure cooker to BC. In short, to ensure the pressure when cooking, if you bring a flat pot, you may wish to put stones on the lid to increase the pressure when cooking. Of course, the ratio of rice to water is 1: 1.5. I prefer to add more water, because I like to eat soft rice. Wet rice is easy to digest and cook. And dried rice is easier to catch. When cooking in a flat pan, after the steam in the pan smokes, turn to low heat and cook for 5 ~ 10 minutes until there is no steam. You can also just open the lid and try it, depending on the situation, and then see if you need to add water.
Of course, such cooking can only be limited to the conditions of the base camp. When the mountain is high, the camp will be high. Do you take the uncooked rice cauldron up the mountain? I haven't seen you for so many years. I think maybe everyone thinks it's a silly thing.
The adaptability of flour food should be flexible, because it is relatively easy to make, so it is better to move dry noodles to a higher camp. No matter in BC or C 1, the basic technological principle of cooking noodles is similar: after the water boils, put the noodles in a radial or cross shape step by step, and stir them while putting them, so that they are not easy to stick. If you have a tendency to cook, you can add cold water several times. For ordinary dry surface, add cold water for 3-4 times in high sea. Macaroni or noodles take a long time to cook. In the process of cooking, you should always add cold water, but you might as well add a little salt to make it easier to cook. Don't put a handful of dried noodles in the pot like a bachelor at home, it's easy to stick the noodles to the pot.
Fresh vegetables or wet vegetables are luxury foods everywhere. Generally, leafy vegetables can be stir-fried a little, then add a little water, cover the pot, and stuffy for a few minutes. If it is a root vegetable, it is better to cut it into cubes first, which is easier to cook.
Instant noodles and instant rice, the cooking process is similar, but faster. Anyway, you must be more patient when cooking. After all, your tongue and stomach are not so easily deceived.
It's good to drink a bowl of hot soup after a day's climbing or before going to bed. Generally speaking, there are many packaged soup materials on the market now, which is quite convenient. Especially for the products introduced now, both hot and cold water can be boiled without stirring all the time. You can also add chicken soup slices to boiling water, and then add mushrooms and gold needles. It's delicious, and seaweed soup is also good. They are light, easy to carry and delicious. But monosodium glutamate or chicken essence is usually added too much, and it also smells like chemical additives. You might as well add some vinegar to it, which will not only dilute its strange smell, but also help digestion and increase appetite.
As for fruits, it is generally necessary to bring more fruits that are easy to carry and store, such as apples, pears and pineapples. You can cut the fruit handle short in advance and wrap it in work gloves, which will not be crushed and can be kept for about a week. When climbing a small team, you might as well bring one for yourself and reward yourself on it.
Third, several foods:
1, homemade fast food dehydrated rice:
Now some food manufacturers have instant rice for self-driving and ordinary travel, but the taste is not good. You can also buy Korean-made industrial food in China, which can only be said to be slightly acceptable than western-style dairy products. But what if you try yourself? In Japan, this DIY rice is also called A-meter, and climbers in Taiwan Province Province have also made some attempts. The production method is to cook white rice (not too rotten, just cooked), air dry naturally or blow dry with a hair dryer, and put it in the refrigerator for three to four days (without covering the lid). After the water in the rice is sucked dry, it is divided into small packets and stored in the freezer. It can be kept for two to three months. When climbing a mountain, you can wrap it in a white cardboard box or other light and strong containers to keep warm, so that it will not break even if it is placed in a high altitude camp 1-2 weeks. DIY instant rice not only keeps the characteristics of easy cooking and fuel saving of industrial instant rice, but more importantly, it can be adjusted according to its own taste, and the taste is much fresher.
The starch structure of uncooked rice is beta structure in principle, which is not easy to be digested and utilized by human body. However, if rice is boiled in water and heated to about 60 degrees Celsius, the starch structure will be transformed into α structure which is easy for human body to digest and absorb. If left hanging like this, it will return to the beta structure again. This phenomenon is called the "aging effect" of starch. "Aging" usually occurs when the water content of rice grains is 30% ~ 40%, or when the temperature is low. When the water content is lower than 15%, the "aging effect" will stop. Therefore, when DIY is about to eat dehydrated rice, don't put the rice in a place with too low temperature when the water content is high (for example, in the cold storage of a refrigerator or directly in front of the air outlet), so as not to become unusable β rice.
DIY instant dehydrated rice has two methods, one is to make semi-cooked instant rice, and the other is to make fully cooked instant rice. The former method is simple, but it takes 5 to 12 minutes to eat, while the fully cooked instant rice can be eaten as long as it is cooked in water. Next, the DIY method of fully cooked and dehydrated instant rice is described in detail. Semi-cooked instant rice has not been cooked by the author, so it will not be described.
Specific practices are as follows:
1), with rice to wash rice. Choose rice according to your own taste. In general work, rice and fragrant rice are popular at present. People who love wet rice like northeast rice and are also suitable for cooking porridge. People who love rice, especially in the south of China, like fragrant rice. Rice ripens easily. It is suggested that the two should be mixed according to the relationship of 8: 2, so that the taste of rice will be better. Mainly rice.
2) When cooking, the water used is about 1/4 less than that of ordinary cooking, so that the cooked rice will be dry and hard. When the steam is almost exhausted, gently poke 8- 10 eyes on the rice with chopsticks to facilitate uniform ventilation. Remember: don't add salt, or add little salt.
3) After the rice is cooked, open the lid and gently turn the rice slightly to let the steam out.
4) After the rice is cooled, gently break up the rice grains (some rice grains that are not easy to break up are easy to separate due to reduced viscosity during drying, so don't forcibly separate the rice grains to avoid breaking them), and put them in the refrigerator for 1 ~ 2 days (don't seal them, it is best to put them on the upper layer).
5) Take it out after freezing for a day or two and look for sunny weather. Put rice in the sun to accelerate water loss, turn it every 2 hours or blow it with cold air or electric fan (drying effect: sunshine > cold air > electric fan).
6) Put it in the refrigerator at night to continue dehydration.
7) manufacturing dehydrated rice until the weight of the rice is equal to that of the original uncooked rice and the appearance is similar.
8) Take the required amount of a meal as the unit, bag it, put it in the refrigerator and take it out when going up the mountain (but pay attention to the waterproof penetration during the preservation process). Buy a small aluminum foil box (similar to the fast food box on the plane) from the supermarket.
9) When eating in the mountains, you can use hot water or boiled water with your own DIY instant dehydrated rice to make porridge or dry rice. It tastes quite refreshing.
At present, many instant noodles (powder) products in China are taken up the mountain to eat, which is much better than instant rice products. But after all, it is an industrial product, which has added a lot of anti-corrosion things. It's easy to get sick after eating a few times. Pasta itself is easier to digest and has higher absorption efficiency than rice. It is said that this is one of the reasons why northerners are stronger than southerners. Climbers can buy some bread, steamed bread, etc. Near the city, it is also the food of traditional China farmers such as Liang Shengbao when they are on a business trip, and it is also quite edible. Among them, the classic ones are Guo Kui in Shaanxi (different from Sichuan Guo Kui) and Na 'an in Xinjiang, but these foods are easy to lose water in arid mountainous areas. If it is frozen and you don't pay attention to moisturizing and keeping warm, it will become as hard as a stone, and the Swiss army knife can't help it. Moreover, Naan is a dead noodle, which is not delicious when it is cold (Guo Kui is a live noodle, which is delicious as long as it is not frozen). When Xinjiang's heroes first climbed Mount Mustag in China, they flew around with two sacks cut off by ice picks, only to see sparks flying. ...
Bagged beef and mutton buns in Shaanxi can only be eaten in the base camp. If you want to sit high, you'd better bring an extra can of gas to cook for a long time. If you can roll your own noodles, you might as well make some dry noodles yourself, dry them and take them to the mountains to make emblem noodles or noodle soup. At least it is much better than instant noodles and dried noodles.