When people think of the plateau, they tend to think of magnificent landscapes, thin air, and unique culture. However, did you know that cooking food on the plateau is quite a difficult thing to do? This article will take you on a journey to explore the mysteries of the difficulty of cooking food on the plateau and reveal the factors that are closely related to this phenomenon.
First, the special environment of the plateau.
A plateau is an area with a high elevation on the earth's surface, usually above 1,000 meters above sea level. The plateau region has a unique natural environment, the most notable of which is the thin air and low air pressure. Due to the increase in altitude, the atmospheric pressure gradually decreases, resulting in a decrease in oxygen content. That is why, on the plateau, people often feel difficulty breathing and increased physical exertion.
2. The relationship between cooking and air pressure.
During the cooking process, the food needs to be carried out at a certain temperature and pressure. In highland areas with low atmospheric pressure, cooking food becomes extremely difficult. This is because the low air pressure causes the boiling point of water to decrease. Normally, the boiling point of water is 100 degrees Celsius. However, on plateaus, the boiling point of water can drop to 80 degrees Celsius or even lower due to low air pressure. This means that at lower temperatures, water is able to boil. However, boiling water does not cook food because the temperature and pressure required during the cooking process cannot be met.
3. The effect of low air pressure.
On the plateau, the effect of low air pressure on cooking food is mainly manifested in the following aspects:
1.Extended cooking time: Food starts cooking at a lower temperature due to the lower boiling point of the water. This means that the cooking process takes longer to ensure that the food is cooked.
2.Deterioration of food: Cooking food in water with a low boiling point often results in a deterioration of the taste of the food. For example, meat and vegetables become too tender and lose their original taste.
3.Nutrient loss: Prolonged cooking time and insufficient temperature can lead to the loss of nutrients in food. This makes it even more challenging for highland dwellers to pursue nutrient intake.
Fourth, ways to deal with challenges.
Faced with the challenge of cooking food on the plateau, local residents have come up with many ways to cope:
1.Use a pressure cooker: A pressure cooker is able to increase the pressure in a closed environment, raising the boiling point of the water and thus the cooking temperature. This is an effective cooking tool for the inhabitants of the plateau area.
2.Increase Cooking Time: Due to the extended cooking time, residents will try to increase the time as much as possible when cooking food to ensure that the food is cooked.
3.Improved cooking methods: Highland residents will improve their cooking methods, such as stewing and boiling, according to local ingredients and climatic characteristics, to adapt to the low-pressure environment.
V. Conclusion. On the plateau, the phenomenon of food being difficult to cook is closely related to a variety of factors. Among them, low air pressure is the main cause of this phenomenon. The special natural environment of the plateau makes cooking food a challenge. However, local residents have successfully met this challenge by using pressure cookers, increasing cooking time and improving cooking methods. It is also a reflection of the wisdom and resilience of human beings in the face of the challenges of the natural environment.
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