How to cook in the canteen of Lhasa construction site in Tibet

Landlord, you didn't make it clear. I'll take it that you mean how to cook at high altitude, low pressure and low boiling point.

Take the canteen of our substation as an example:

Cooking is generally oily for two reasons: 1) We cook Sichuan food. (Tibet is commonly known as Little Sichuan, mainly Sichuan cuisine);

2) Tibet has a high altitude and a low boiling point. Using more oil can increase the cooking temperature and ensure food safety.

Pressure cooker/pressure cooker is usually used for dishes that need to be steamed, boiled, boiled and simmered.