What to do if it is not easy to cook rice on the plateau, why is it not cooked when cooking rice on

With a pressure cooker, everything was solved.

If you have the conditions to use an electric pressure cooker, you can buy it for more than 200 at the bottom, and the rice stewed is delicious. If you don't have electricity, use an old-fashioned pressure cooker, which can be used with fire, but it's not as convenient and safe to use as an electric pressure cooker. If I don't even have a fire, then I can't help it.

The higher the altitude, the thinner the air, the corresponding air pressure is also lower than the sea level, the boiling point of water under normal standard atmospheric pressure is one, but the smaller the pressure, the lower the boiling point, that is, the water may boil at 80 degrees on the plateau, so the rice is not cooked, to increase the pressure in the pot, it can be solved with a pressure cooker

Use a pressure cooker, the greater the pressure, the boiling point of the water will rise, so it is not easy to cook, in short, the water temperature is not enough, find a way to increase the temperature on the line!

Cooking rice in a pressure cooker will do just fine.

1.The atmospheric pressure on the Tibetan Plateau is so high that when cooking rice on it, the water boils before it reaches 100 degrees Celsius, so the rice cannot be cooked. So generally we use a pressure cooker to cook rice on the Tibetan Plateau.

2.Due to the high altitude and low air pressure in the highlands, it used to be necessary to use a pressure cooker to cook rice. The pressure cooker is bulky, inconvenient to carry, and easy to be damaged, and several people must be carried forward in rotation during marching exercises, which affects the speed of the troops' mobility.

In September last year, Xiao Wenyi, then an instructor of the police investigation company of the regiment, was inspired by the principle that the main purpose of cooking rice in a pressure cooker is to raise air pressure, and after sealing the marching pot with a strip of cloth, he applied about 10 centimeters of soil along the lid on top of the pot to prevent the air pressure in the pot from rising and then rushing to open the lid of the pot, so as to achieve the purpose of raising the air pressure and cooking rice. Using this method to cook rice, not only the rice is sweet and delicious, which is not inferior to the rice cooked in the pressure cooker, but also the marching pot is light in weight and easy to carry, and a person can carry it on his back to march in a hurry, which is more suitable for the needs of plateau wartime.

3.Because the boiling point of water on the plateau is low, when you cook something, you can wait for the water to boil and keep mixing it in, and so on 3 to 4 times.

4.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

The air pressure in the plateau area is low, the water is easy to boil, and the people there like to eat it with a fire, and the cooking rice cannot be cooked, >>xpbaidu navigation network ---the most professional and authoritative Internet navigation".

The reason why rice is undercooked on the plateau is that the plateau area has a high altitude, low air pressure, and a low boiling point of water.

Usually, when cooking rice, the temperature of the water in the pot is 100, and at this time, the air pressure is exactly one atmosphere. But in the highlands, as the height of the mountain rises, the air becomes thinner and thinner, and the air pressure will fall below one atmosphere. Whereas, the boiling point of water rises and falls with the high and low air pressure.

When the air pressure is less than one atmosphere, the water boils before it reaches 100, and the water temperature does not rise even if the fire is hot.

Extended Materials. Plateau areas are suitable for cooking rice in pressure cookers, because the pressure cooker can increase the air pressure in the pot and increase the boiling point of water After the water in the pot boils, the pressure limiting valve of the pressure cooker is pushed up, and the "white gas" is released at the same time, and the energy conversion in this process is the same as the power stroke of the gasoline engine.

When cooking food in a pressure cooker with good sealing, water vapor is not easy to leak out, as the water temperature rises, the water continues to vaporize into water vapor, the air pressure in the pot increases, and the boiling point of the water in the pot will also rise, so that the food is easy to cook.

The reason why it is not cooked on the plateau is because of the high altitude. Low air pressure. The boiling point of water is comparatively low.

Usually cooking rice to burn begins. The temperature of the water in the pot is 100°, and the air pressure at this time is exactly one atmosphere. But in the highland place, as the height of the mountain rises.

The air is getting thinner. The air pressure will be less than one atmosphere. The boiling point of water rises or falls with the air pressure.

When the air pressure is lower than atmospheric pressure, the water boils before 100°. Even if the fire is strong, the water temperature will not rise. Highland area No. 4 cooks rice in a pressure cooker.

Because the pressure cooker can increase the air pressure in the pot. Raise the boiling point of water. After the water in the pot boils, the pressure limiting valve of the pressure cooker is pushed up.

At the same time, white gas is released. The energy conversion in this process is the same as the work stroke of a gasoline engine. When cooking food in a well-sealed pressure cooker, water vapor is not easy to escape.

As the water temperature increases, the water is constantly vaporized into water vapor. The air pressure in the pot increases. The boiling point of the water in the pot rises.

This way the food is easy to cook.

Use a pressure cooker. The air pressure on the plateau is very low, the rice is generally undercooked, if you want to cook the rice, the easiest way is to use a pressure cooker, if you want to increase the air pressure, you have to find a way to do it somewhere else.

Use a pressure cooker to cook the rice. The air on the plateau is thin, the air pressure is low, and the water is boiling before it is one, we know that the temperature of the water that reaches the boiling point can not be raised again, but this temperature cannot cook rice at all, and the boiling point of the water can be raised with a pressure cooker, and the rice can be cooked.

The higher the altitude, the lower the atmospheric pressure. The lower the atmospheric pressure, the lower the boiling point of water. When the water starts boiling, its temperature remains constant.

So at high altitudes, under normal conditions, there is no way for the temperature of the water to reach 100 degrees Celsius. If your rice cooker is a regular rice cooker, there is no way to cook rice because the temperature of the water cannot reach 100 degrees Celsius. You must use a high-voltage rice cooker.

A high-pressure rice cooker increases the boiling point of water by increasing the pressure inside the pot, so it can cook rice.

The boiling point of water is harmed by air pressure, and the higher the air pressure, the higher the boiling point. And the higher the altitude, the lower the air pressure. Therefore, in the plateau, the boiling point of water decreases because of the decrease in air pressure.

The temperature of water boiling on the plateau is only about 70, the higher the altitude, the lower the air pressure, the lower the boiling point, the higher the altitude of the plateau, so the boiling point of water is low. To increase the boiling point, you need to increase the air pressure, and the pressure cooker is the basic principle. Water boils when the partial pressure circuit of the water vapor on the page is equivalent to the saturated vapor pressure of the water at that working pressure.

When the air pressure is high, due to the large number of gas molecular structures, the partial pressure circuit of water vapor on the page is not easy to achieve saturated vapor pressure, and the water is not easy to boil. That is, more and more water must be turned into vapor to occupy the part of the molecular structure of other gases. When the air pressure is low, the total number of gas molecular structures is small, and the molecular structure of water vapor can occupy all parts with a small total number, so water can boil at a lower temperature.

Characteristics of the plateau area:

The plateau has a high altitude, low air pressure, and low oxygen content, and the use of this natural environment of low voltage oxygen deficiency can improve the body's energy and physical literacy, so it has become a "blessed land" for endurance training in the football world.

In 1968, the 19th Olympic Games were held in Mexico City, a large city in the highlands, and the runners from the African highlands won 5 championships, 5 third places, and 2 third places in middle-distance running and marathon races. Since then, the plateau has become a "blessed place" for the practice of physical events such as long-distance running, marathon races, and race walking in football around the world.

In addition, the plateau area receives a lot of solar radiation, has long sunshine hours, and is very rich in solar energy resources. The boiling point of water in the plateau area is less than 100, and if you cook in a regular rice cooker, it will be half-cooked.

The boiling point of a liquid

The boiling point of a liquid is positively correlated with air pressure, the higher the air pressure, the higher the boiling point, and the smaller the air pressure, the lower the boiling point. This principle is very easy to understand, when the water is boiling, you will see bubbles appear from the bottom of the pot, and then continue to increase until the surface of the river is destroyed. During this process, you can see that the "small bubble" is empty, full of gas, and has air pressure (called "saturated vapor pressure").

This air pressure slowly grows from small to large as the bubble grows, rises, and destroys, and finally becomes the same as the atmospheric pressure outside. Therefore, if the atmospheric compression is small, the bubbles will rise and die too early, and the water will boil early. If the atmospheric pressure increases, the water will boil later.

The air in the mountains is thin, the atmospheric pressure is low, and the boiling point of water is very low (below 100 degrees), that is, it has already boiled and evaporated before the temperature at which the food is cooked, and the food is difficult to cook. According to the theory of molecular dynamics, the pressure of a gas is caused by a large number of molecules frequently colliding with the walls of the container. The collision time of a single molecule on the container wall is extremely short, and the effect is not continuous, but a large number of molecules frequently collide with the vessel wall, and the force on the vessel wall is continuous and uniform, and the ratio of the pressure to the area of the vessel wall is the pressure strength is small.

The magnitude of air pressure is related to altitude, atmospheric temperature, atmospheric density, etc., and generally decreases exponentially with the increase of altitude. There are diurnal and annual variations in air pressure. During the year, the air pressure is higher in winter than in summer.

During the day, there is a maximum and a minimum of air pressure, which occurs at 9 10 o'clock and 15 16 o'clock, and a second highest and one sub-low value, which occurs at 21 22 o'clock and 3 4 o'clock, respectively. The diurnal variation of air pressure is small, generally in kilopascals, and decreases with increasing latitude.

The change of air pressure is closely related to the wind and the quality of the weather, so it is an important meteorological factor. The units of air pressure commonly used are Pa (Pa), millimeter mercury column height (mm·hg), and millibar (MB). The conversion relationship between them is:

100 Pa = 1 mbar 3 4 mm mercury column height. The instruments commonly used to measure air pressure in meteorological observation include mercury barometer, empty box barometer, and barometer. The pressure at which the vertical column of mercury is 760 mm high at a temperature of 0, and the standard atmospheric pressure was first measured by the Italian scientist Torricelli.

In the plateau region, the atmospheric pressure is lower due to the higher altitude, which leads to a decrease in the boiling point of water. Normally, as the air pressure decreases, the boiling point of water also decreases because the lower air pressure makes it easier for water molecules to evaporate.

However, in the process of cooking rice in the highland area, the internal pressure increases as the water heats up because the rice cooking container is sealed, so that the actual water temperature during cooking exceeds the normal boiling point of water. This allows the cooking temperature to reach high enough to ensure that the food is well cooked.

On the other hand, due to the lower temperature in the highland area, the ambient temperature when cooking rice is also relatively low. As a result, more heat is lost during the cooking process, resulting in insufficient heat energy for the food base to be fully cooked. Therefore, even though the boiling point of the water is lower, the cooking time may need to be longer due to the lower ambient temperature to ensure that the food can be cooked.

To sum up, although the lower air pressure in the highlands lowers the boiling point of water, due to the lower ambient temperature and more heat loss, it takes longer to cook the food to fully cook. This is why cooking rice in the highlands can be relatively difficult.

The water used to cook rice is different from other liquids, its boiling point is related to pressure, the pressure is strong, and the boiling point is high; The low pressure is the low boiling point. The boiling point of water at ordinary height is 100

Celsius, but when you reach the top of a high mountain, the atmospheric pressure is lower, and the water begins to boil when it is less than 100 degrees Celsius, so even if you burn hot, the temperature will no longer rise, and the rice will of course not be cooked. If you cook rice in the mountains now, you have to use a pressure cooker. Relationship between air pressure and boiling point of water:

The air pressure is high and the boiling point is high; The air pressure is low and the boiling point is low. The air pressure varies with altitude: the higher the position, the lower the air pressure; The lower the position, the higher the air pressure.

On the ground, the pressure of any object before this number is one atmosphere, from the ground down, the deeper, the greater the air pressure, the higher the boiling point of water, every 1000 meters of depth increase, the boiling point of water increases by 3 degrees Celsius. So if you boil water on Mount Everest, it only takes 72 degrees Celsius for the water to boil.