I am going to live in Lhasa next year and I am looking for tips on cooking on the plateau. Such as pressure cooker cooking noodles, boiling dumplings, etc.~

Okay, for the sake of 30 points, I will tell you accurately that the pressure cooker is the same as the one used in the mainland. There is no guide. It is nothing more than steaming rice, noodles and steamed buns. , the key is time. When making rice, when the pressure cooker is out of breath, turn down the heat to the minimum, and then press it for another ten minutes. In fact, when we were young, our hometown was also in the plains. I also remember that my parents used to cook rice. I have used a pressure cooker to steam rice, and everything is the same; the most important thing is to cook the noodles. You can use any pot to cook noodles in the mainland, but in Tibet, you have to use a pressure cooker even to cook thin noodles. Boil the water first. Next, wait for the air to come out and the weight on the pressure cooker to turn, then quickly turn off the heat and put it in the pool to rinse.

The moisture will disappear as soon as you flush it, and then it will be OK. When cooking dumplings, it depends on what they are like. If you buy frozen dumplings from the supermarket, press them for about a minute when they become deflated. If you make fresh dumplings yourself, Just press it for half a minute, the details will come after practice