What method is used to boil water on the plateau?

The pressure cooker increases the pressure, and the only way to increase the pressure is to use a closed (homemade, the lid is tightly covered, and a small amount of steam runs out, the principle is like a pressure cooker) to boil water, which can be achieved.

Generally, 100 degrees Celsius.

is the boiling point of water, that is, when the water boils to 100 degrees Celsius, the water boils. Highland area.

The air pressure is low, and the water does not boil to 100 degrees Celsius before it boils.

If you mean boiling the water to 100 degrees.

Pressure cooker. Increase the air pressure above the water surface so that the boiling point of the water reaches 100 degrees.

If only the water was to boil.

Just burn it. The water on the plateau will also boil, but it will need to be cooler.

Are you traveling to the highlands? In fact, you don't need water to reach 100 degrees Celsius to cook food. It can still be cooked after boiling for a longer time. If you want to go quickly, bring a pressure cooker, or grill it or fry it in oil.

The way to boil water on the plateau is to boil water in a pressure cooker to drink, under normal circumstances, 100 degrees Celsius is the boiling point of water, and when the water boils to 100 degrees Celsius, the water will boil. In the highlands, the air pressure is low, and the water boils before it reaches 100 degrees Celsius. In order to drink up to 100 degrees of water, use a pressure cooker to boil water.

The pressure cooker increases the pressure, and the only way to increase the boiling point of the plateau is to increase the pressure to boil the water, which can be reached.

Pressure cookers are only used in some larger cities such as Lhasa.

Most areas of the plateau often do not have access to electricity.

They don't cook like us, people in the highlands generally eat barbecue, sometimes raw meat, and don't often eat boiled food (occasionally half-cooked meat, etc. for a change of taste). They are generally very sturdy, and they are all used to highland life, and they do not get sick from eating these things. As for the water, drink water boiled at about 80 degrees, and more often drink river water and stream water.

The eating habits of the plateau are different from ours Their staple food is generally milk, meat and barley flour, generally barley is used to fry and then grind into noodles called rake, meat is roasted to eat, barley is also often used to roast called roasted sac Milk is milk or goat's milk, which can be drunk or refined, the method is: heat the milk meter first, and then pour in a method called"Xue Dong"In a large wooden barrel (about 4 feet high and about 1 feet in diameter), it was vigorously whipped up and down, back and forth hundreds of times, stirred until the oil and water were separated, and a layer of lake-yellow fat floated on it, scooped it up, poured it into a leather bag, and cooled it to become ghee. These are cooked foods, although sometimes they will still eat a little raw, but it is definitely not a "Ru Mao drinking blood", this is too exaggerated Regarding the problem of water, it is generally drunk directly in the plateau There is also a very large amount of wine to drink, sometimes it can be replaced by water, of course, I am referring to the native locals themselves rarely use pressure cookers Most of them are used by outsiders after they arrive on the plateau

In the plateau area, the air pressure is low, the water is easy to boil, and the people there like to eat it with a fire, and the rice cannot be cooked

If you don't cook something to eat, just boil it normally, and you can drink it when the water is boiled for more than 30 seconds. The purpose of boiling water is to kill bacteria, 80 can kill 99% of bacteria in 30 seconds, 100 has the same effect as 80. You can't drink 100 water when you drink water, and you have to wait until it's cold to drink, so it's okay to boil it normally, and there is no need to pursue the temperature of boiling water.

On land, water is easily boiled, as soon as it reaches the boiling point of water, which is 100 degrees Celsius, the water boils. But when you get to the mountains, the water can't boil. Why is that?

Let's start by explaining what is boiling point? When an object is converted from a liquid state to a gaseous state, the required temperature is the boiling point. Generally speaking, when we say that the boiling point of water is 100 degrees Celsius, we usually mean the boiling point of water at a standard atmospheric pressure.

However, the boiling point of water will change with the change of air pressure, and the boiling point of water will increase as the air pressure increases; When the air pressure decreases, the boiling point of water decreases. In the high mountains, the air is thinner due to the higher altitude, so the air pressure is relatively low. Therefore, its boiling point is relatively low.

This is the reason why the water in the mountains cannot be boiled.

Let's explain from the perspective of molecular kinematics, why is air pressure proportional to boiling point? When water boils, it is a phenomenon in which water turns from a liquid to a gas. As water molecules are heated, the kinetic energy of the molecules increases with the increase of temperature.

Some molecules with particularly strong kinetic energy escaped from the water. They escape from the surface of the water and encounter atmospheric pressure from the outside. Therefore, when the atmospheric pressure increases, fewer and fewer water molecules will escape, so the phenomenon of gasification, i.e., boiling, cannot be formed.

In the mountains, the air pressure is relatively low, and at standard atmospheric pressure, the water boils before it reaches 100 degrees Celsius when we heat it. That's why we see that the water is boiling steaming, but it's not hot, it's just warm. The higher the altitude, the lower the air pressure and the lower the boiling point.

On the Tibetan Plateau, the boiling point of water is around 90 degrees. Such boiling water does not kill bacteria, let alone cook the meal. This also explains why eggs are not cooked in the mountains.

The water boiled before it reached 100 degrees, and the water temperature at that time was not good enough to boil the eggs. So, no matter how long the water is heated, even if the water in the pot is evaporated, the eggs will still not be cooked, because after the water boils, the temperature will not rise again. Then if you want to cook, you have to find a pot with good sealing, or use a pressure cooker directly to increase the air pressure and increase the boiling point, so that the rice can be cooked.

Generally, the pressure cooker used at home has an atmospheric pressure in the pot, and the temperature can reach about 125 degrees Celsius, so the food is easy to cook. Of course, it is also easy to kill bacteria. So, that's why we usually use a pressure cooker to cook faster at home.

The problem of atmospheric pressure is that the higher the air, the lower the air pressure, and the lower the air pressure, the less it reaches 100°C, and the water will not boil. It is said that it can reach up to 80 degrees.

The higher above the ground, the lower the atmospheric pressure, which causes the boiling point of water to decrease, so that water can boil at low temperatures.

In the case of high air pressure, the particles of the substance must overcome greater external force due to the extrusion and other reasons, so they need a higher temperature to liquefy, and the boiling point is thus increased, and liquid substances have such properties.

Conditions for liquid boiling: The boiling point is reached when the vapor pressure of the liquid is equal to the outside atmospheric pressure, and it boils when the vapor pressure is greater than the atmospheric pressure. Explain the vapor pressure. All liquids will volatilize a certain molecule on the liquid surface, and this part of the liquid molecule has a certain pressure, that is, vapor pressure.

Vapor pressure is related to the temperature of the liquid, the higher the temperature, the greater the vapor pressure. The atmospheric pressure in the plateau is much smaller than that at the lower altitudes, so the boiling point is correspondingly much smaller.