I live in the Martian wilderness!

Martian day, day three. 19:30 PM.

Inside Oasis One Shelter, the main lighting system has automatically switched to "nighttime rest mode".

The soft LED light strips, with their warm yellow hues, make the command center feel cozy and inviting.

On the bulkhead's environmental monitors, the readings of external data were alarming:

The atmospheric temperature was -85.7℃, and the surface wind speed was 12 meters per second. It was a desolate hell where carbon dioxide could directly sublimate into dry ice.

But inside this heavy, airtight door, the temperature is a constant 22°C and the pressure is one atmosphere.

After a full day of intense moving and nest building, every muscle in Gu Yu's body was screaming with exhaustion.

He slumped in the command chair, looking at the No. 2 cargo hold outside the door through the holographic screen. It was like a loyal guard, connected to the main hull by thick, armored cables.

Gu Yu took off his heavy combat uniform and changed into a light, dark blue inner suit, feeling a long-lost sense of relaxation.

"Xuan, today is a day to celebrate. We have completed the cycle of the sanctuary in this hell, which deserves a little ritual."

"Captain, based on your physiological data monitoring, the standard Type VII nutritional paste can replenish the 4280 calories and all trace elements you consumed today with maximum efficiency."

Xuanjian's clear voice was as rational as ever, full of AI's unromantic concern.

"Efficiency is not always the highest priority." Gu Yu took off his combat uniform and put on a light cabin suit.

"We have a new home and a granary, which deserves a little celebration."

"Ritual... Captain, this behavioral logic has a low weight in the survival model."

"But if your dopamine levels are found to be low, having a non-standardized meal may help raise your mental health threshold."

Gu Yu smiled; this was probably Xuan Jian's way of expressing "agreement."

He took out two "luxury items" that he treasured from the supply box: a 100-gram pack of military-grade dried beef and a pack of space-grade dehydrated ramen.

These are "morale-boosting supplies" specially provided to him by the mental health department as part of the Fire Seed Project.

Their significance goes far beyond providing heat; they are the link connecting him to his distant home planet.

He arrived at the futuristic-looking "space food processing terminal" embedded in the cabin wall.

This silver-gray device represents the pinnacle of human space food technology development.

More than 20 years ago, when Chinese astronauts first "ate barbecue" in space, they had to be careful to prevent the fumes from polluting the air circulation system.

The equipment in front of us has long since turned the dreams of those predecessors into the norm.

To achieve an ultra-long shelf life of decades, vacuum-sealed military-grade jerky is dehydrated to the extreme, with a moisture content of less than 3%, and is as dense as compressed wood.

"Xuan, start the 'High-Fidelity Restoration' program." Gu Yu placed the jerky into the processing chamber, his voice tinged with anticipation.

"Target beef jerky, execute the 'ultrasonic cavitation rehydration and flavor addition' process, flavor profile retrieved... 'Sichuan No. 03'."

This is a massive project that took five years to complete, the "National Digital Flavor Atlas Project," led by the state and jointly undertaken by multiple universities.

The flavor compounds of hundreds of classic Chinese dishes have been analyzed into precise molecular formulas, and a vast digital database has been established. Sichuan No. 03 is one of them.

As the program started, a soft blue light illuminated the chamber, and a storm in the microscopic world began.

[Command confirmed, loading fiber porosity model... Estimated energy consumption: 0.287 kWh.]

As the program started, a soft blue light illuminated the inside of the chamber, and a meticulous engineering project in the microscopic world began.

The variable frequency ultrasonic generator inside the chamber vibrates at a frequency of 40kHz.

This is not just vibration, but rather the use of the "ultrasonic cavitation effect".

Countless tiny bubbles are generated and burst inside the jerky, producing instantaneous microjet streams with pressures as high as a thousand atmospheres.

It precisely bombards the tangled and hardened protein fibers inside the beef jerky, forcibly opening the originally closed capillaries.

At the same time, the miniature centrifugal ring starts up, creating a gentle artificial gravity field at a constant speed of 20 rpm.

This force forcibly pulls the atomized ultrapure water vapor downwards, allowing it to penetrate evenly into the deep fibers along the channels that have just been opened by the ultrasound.

In just a few dozen seconds, the physical structure of the beef jerky was "rebooted," restoring it to its elastic state before dehydration.

[Loading flavor matrix...]

Inside the chamber, a row of sophisticated "microfluidic flavor jet arrays" slowly descended.

This is the core technology of the DFS project.

Its "ink" consists of high-purity flavor precursors encapsulated in nanoliposomes—pesoni, capsaicin, and pyrazine compounds that create the charred aroma of roasted meat.

AI controls thousands of tiny nozzles to begin precise dispensing.

In the fatty areas, it precisely injects a high concentration of pyrazine to simulate the smoky aroma of "roasting over a blazing fire".

Deep within the lean meat fibers, it is infused with trace amounts of Sichuan peppercorn extract, ensuring that the numbing flavor penetrates from the inside out, rather than merely remaining on the surface.

This is not a simple application; it is a "flavor reconstruction" at the molecular level.

Three minutes later, when Gu Yu took out the tray, the miracle happened.

The dried meat, which was originally as dry and hard as firewood, has now regained its tempting deep red sheen.

The air was instantly filled with a blend of Sichuan peppercorns, charcoal, and meaty aromas. The smell was so real that Gu Yu felt as if he were back in the Academy of Sciences' cafeteria.

Gu Yu swallowed hard, resisting the urge to eat it immediately, and turned his attention to the staple food.

On Earth, water boils at 100°C under one standard atmosphere of pressure. But inside Oasis One, although the pressure is standard, the gravity is only 38% of that on Earth.

This is an often overlooked physical trap: although low gravity does not change the boiling point, it will cause water to lose its ability to "roll automatically".

On Earth, water becomes lighter and rises when heated, while cold water sinks, creating a cycle that naturally boils the water.

But on Mars, the gravity is too weak for hot water to float.

If you cook noodles without any intervention, the air bubbles will stick tightly to the bottom of the pot, causing the bottom to boil dry while the water on top remains lukewarm.

In the end, all you'll get is a bowl of half-cooked, half-baked noodles.

The upper chamber of this machine is an "environmentally controlled centrifugal cooking chamber" designed to conquer the physical rules of aliens.

Gu Yu tore open a silver "space-specific vegetable pack" and put 500 ml of water and "dehydrated ramen" into the inner pot.

Large pieces of dehydrated bok choy and thickly sliced ​​carrots are dropped into the water. In the ensuing boiling water, these vegetables, whose moisture has been locked in using vacuum freezing technology, will gradually become plump.

Cover with the heavy pressure lid: "Xuan, activate 'high-pressure centrifugal' mode. Press the boiling point to 118 degrees Celsius, and simultaneously start the pot to rotate. Under the influence of gravity, the water won't boil if it doesn't rotate."

"Understood. Simulating Earth environment... Energy consumption for this cooking session: 0.287 kWh."

"Click—"

The electromagnetic lock engaged tightly, and the inner pot instantly accelerated its rotation, emitting a low hum.

Because of the "artificial gravity" created by centrifugal force, the water in the pot no longer clung to the bottom of the pot lifelessly like it would on Mars, but instead churned wildly like it would on Earth!

The snow-white noodles tumbled and danced in the boiling water, and in just five minutes, they were thoroughly cooked and became crystal clear.

"laugh--"

Once the process ends, the excess high-pressure steam is instantly drawn away by the condenser plate, turning into liquid water that flows back into the circulation system, with not a single drop of waste.