Sushi fish pian bento
[Raw material/seasoning]
Two slices of tuna meat
1 piece of snapper meat
Cuttlefish meat 1 grain
Salmon egg 1/2 tbsp.
Sushi rice 1 cup
Cucumber 1 piece (round)
2 pieces of seaweed
Small fish eggs 1/2 tablespoons
Lettuce with two leaves
2 broccoli
Purple lettuce 1/3 cups
1 tablespoon mustard sauce
1 tablespoon soy sauce
Salt 1/2 teaspoons
1 tbsp vinegar
3 tablespoons cold boiled water
[production process]
(1) Wash and dry your hands, dip them in vinegar and boiling water, and take about 20g of sushi rice in one hand and make them into rectangles (6 in turn).
(2) Spread mustard sauce on the center of the fish fillets and cuttlefish slices one by one, then put sushi rice on it, gently press it, turn it over, swing the fish fillets upward, gently press both sides with your thumb and forefinger to sort out a rectangle, and finish four fish fillets and cuttlefish slices in turn.
(3) Take another sushi rice, surround it with seaweed, put salmon eggs and decorate a cucumber. Make another fish and egg sushi in turn.
(4) firstly, lettuce and purple lettuce are put into a frozen fresh-keeping box, and then three pieces of sashimi sushi are put in; Take another frozen box, put the lettuce in first, and then put the remaining three sashimi sushi and broccoli in. Soy sauce can be wrapped in economical aluminum or boxed, and it's over.
It is also delicious to dip sashimi sushi in soy sauce with chopsticks. In addition, be sure to eat it when it is fresh.
Menu name: Egg-wrapped rice bento
Menu category: Japanese food
Recipe making: [raw materials/seasonings]
2/3 bowls of rice
1 tbsp shredded pork
Eggs 1
6 cauliflowers
A little shredded carrot
Soybean 1/2 cups
Five small sausages
(1) salt 1/2 teaspoons
White pepper 1/2 teaspoons
1/2 tablespoons chopped green onion
Sesame oil 1/2 teaspoons
(2) Salt 1/3 teaspoons
(3) 1/2 teaspoons of tomato sauce
(4) 1 tbsp milk
Salt 1/3 teaspoons
1/2 tablespoons cream
Sugar 1 teaspoon
(5) Black pepper 1 teaspoon
Salt 1 teaspoon
A little raw pepper
[production process]
(1) Take an oil pan, saute chopped green onion, add shredded pork and stir fry, add rice when it is half cooked, stir fry with seasoning (1), and then take the pan for later use. In addition, fry the sausage and put it in the lunch box.
(2) Beat the eggs well and add salt to taste, heat the pot with oil, pour the egg liquid into the pot, turn off the fire immediately after frying the egg skin, pour fried rice 1/2 on the egg skin, cover the other half of the egg skin, put it on the stool, and then pour tomato sauce (you can pour tomato sauce into a small plastic bag, cut a small hole and extrude patterns on the egg skin).
(3) Boil the edamame kernels in hot water for about 15 minutes, take them out after cooking, drain the water, mix in the seasoning (5) and put them in a lunch box for eating.
(4) Wash cauliflower and carrot, cut into pieces, blanch with hot water until cooked, scoop up and drain water, put it in the toilet, and then heat seasoning (4) and pour it on the cooked vegetables.
Menu Name: Fresh Flower Sushi Bento
Menu category: Japanese food
Recipe making: [raw materials/seasonings]
2 bowls of sushi rice (refer to sushi rice method)
2 pieces of dried slices (15cm) (boiled with chaiyu soy sauce).
Two eggs
2 tablespoons dried red beans
2 tablespoons meat floss
Cucumber 1 strip
Ham 1 slice
Cleaning film 1 sheet
Bamboo curtain 1
Frozen bento 1
(1) 2 pieces of seaweed.
(2) 2 pieces of egg skin
(3) 1 large fish eggs
(4) Porphyra powder 1 large package (sushi looks and tastes above)
[production process]
(1) Prepare sushi rice and let it cool. Wash other materials and cut them into sections for later use. Break up the eggs and fry them into egg skins and cut them into strips for later use.
(2) Spread 1 piece of cleaning film on the bamboo curtain. Spread sushi rice evenly in the middle, leaving 1 cm on the left and right, and 3 cm at the end. Spread all the materials in the center of the rice in sequence, lift the front end and press it to the other end, then roll it up with a bamboo curtain and fix it. While tightening, press at both ends, and then remove the bamboo curtain. Cut into eight equal parts for later use.
(3) Take four pieces and wrap them with seaweed slices and egg skins respectively. Before wrapping, take off the cleaning film, wrap them with seaweed skins or egg skins, and then wrap the cleaning film back.
(4) The other four pieces are dipped in seasonings (3) and (4) respectively. Take off the cleaning film and dip it, then wrap it and put it back in the stool.
The cold box is put into the refrigerator and then taken out, and then sushi is put in to achieve the purpose of preservation.
Tomato, ham and cheese sandwich
Materials:
1.6 slices of English toast
2. 1 tomato
3. Two slices of ham
4.2 slices of cheese (cheese)
5. Appropriate amount of butter
Production method:
1. Slice the tomatoes and absorb the water with a paper towel.
2. Cut off the skin of the bread.
3. Take the toast to bake.
4. Spread butter on the toasted toast and add tomatoes, cheese and ham.
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Ham and cheese sandwich
Ingredients: French stick: not only the appearance is rough and bold, but also it tastes very textured, which complements vegetables.
Ingredients: sliced ham, lettuce, tomato and cheese.
Exercise:
1. Wash lettuce and slice tomatoes. Cut the bread in half.
2. Spread ham slices, cheese slices, tomato slices and lettuce on the bread in turn.
Features: simple raw materials, short production time and rich nutrition.
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Tuna sandwich
Ingredients: toast? Hey? Spring thief Angping Congbao? What is your wish? Change Xing to Jia Yi
Ingredients: canned tuna, mayonnaise, eggs, tomatoes and lettuce leaves.
Exercise:
1. Wash the tomatoes and slice them, cook the eggs and slice them, and remove the four sides of the toast.
2. Take out a proper amount of tuna pieces from the canned food, mix them with mayonnaise, and spread them on a layer of toast.
3. Spread the eggs, lettuce and tomatoes on the tuna in turn.
4. Cover another piece of bread and cut it diagonally into two triangular sandwiches.
Features: delicious and nutritious.
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Eggplant sandwich
Ingredients: baguette, this bread itself has a faint fragrance, which is great whether eaten directly or baked, and can basically be matched with any material.
Ingredients: eggplant, tomato, fresh cheese.
Exercise:
1. Wash eggplant and tomato and slice.
2. Eggplant slices are wrapped in eggs and fried with bread crumbs.
3. Spread fresh cheese, fried eggplant slices and tomato slices on the bread in turn.
If the taste is too weak, you can sprinkle some salt on the cheese to taste.
Features: This vegetarian sandwich is mainly made of eggplant and seasoned with fresh cheese. It's delicious and unique.
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Turkey sandwich
Ingredients: long and slender figure is suitable for matching the whole sandwich material.
Ingredients: Turkey, lettuce, tomato and black pepper.
Exercise:
1. Cut the French stick in half and slice the turkey.
2. Wash the lettuce and wash the tomatoes and slice them.
3. Spread the turkey slices on the bread and sprinkle with appropriate amount of black pepper according to personal taste.
4. Finally, spread tomatoes and lettuce on the turkey in turn.
Features: Turkey is a common sandwich ingredient and can be seasoned with black pepper.
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Meat floss sandwich
Ingredients: Croissant is not a common bread material for sandwiches, but its unique shape and slightly salty taste are absolutely suitable for your creativity.
Ingredients: meat floss, eggs, salad dressing.
Exercise:
1. Cook the eggs and slice them.
2. Croissants are slightly baked in the toaster, and then cut in half.
Spread a layer of salad on each side of the bread, then a layer of floss, and finally add eggs.
Features: simple production, easy operation and localization.
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Indian curry fish steak sandwich
Raw materials/seasonings
(1) 3 slices of egg toast
(2) Onion 1/2 eggplant (small) 1 tomato (small) 1.
(3) Soft-shelled turtle slices (70g), 2 pieces of low-gluten flour, proper amount of eggs, bread flour 1 slice, proper amount of salt and pepper.
(4) Indian curry, 3 pieces of stock, 200ml.
[production process]
(1) cut tomatoes into semicircular pieces for later use; Insert a few toothpicks into the onion to fix the cut circle and cut it into circular slices; Cut the eggplant in half first, and then cut it into several sections.
(2) Coat the cut eggplant and onion with a layer of low-gluten flour, then fry them in an oil pan at a medium speed of 170℃ until they are slightly soft, and then take them out.
(3) breaking the eggs into egg liquid; Wash the soft-shelled turtle slices, cut them in half, drain the water, sprinkle a little salt and pepper first, then dip them in low-gluten flour, egg juice and bread flour in turn, and fry them in the pot until the oil bubbles in the pot become smaller and the fish steak becomes golden yellow.
(4) Boil the stock and add the Indian curry pieces into the thick curry sauce for later use.
(5) First, trim the toast. Spread appropriate slices of onion, fried eggplant and tomato on 1 slice of toast. Cover the second slice of toast, spread a little alfalfa sprouts and snapper ribs with curry sauce, cover the third slice of toast, cut it diagonally into two equal trapezoidal sandwiches with a knife, and string it with a fork to fix it.
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Vegetarian sandwich
Materials:
Two pieces of toast
Cut the apple into two pieces.
Cut the tomato into two pieces.
Cut the vegetarian ham into two pieces.
2 slices of cheese
Scalded green vegetable leaves
A little taro paste
working methods
1. Cut the toast into triangles and make two sandwiches from the above materials.
2. Bake in an oven at 100℃ for 10 minutes.
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Fried cheese sandwich
Materials:
two slices of toast
Piece of Cake
A slice of ham
A few slices of mushrooms (fresh or canned)
A little cream
Exercise:
1. Grease both sides of the toast.
2. Put the cheese on the toast, and then fry the ham in a pan over low heat (no oil, because there is cream).
3. Cook until the toast turns golden brown.
4. add mushrooms.
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Pork chop sandwich
Material: pork slices
Toast 2 slices
Eggs 1
Exercise:
1. Fry the eggs until they are done.
2. Marinate the pork slices with soy sauce 15 minutes or so, and fry them in the oil pan.
3. Add eggs and pork chops to toast and cut into triangles.
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Barbecue and apple sandwich
Materials (6 persons):
8 slices of whole wheat toast, 200g of tenderloin, apple 1 piece, and 30g of lettuce.
Marinade:
Soy sauce 1 tsp, water 1 tsp, half a teaspoon of sugar, half a teaspoon of honey, a little wine, and 2 pieces of garlic (slightly chopped).
Exercise:
1. Marinate the tenderloin in the marinade for about 10 minutes.
2. Wash and slice apples and soak them in salt water; Wash lettuce with cold boiled water and tear it into appropriate size for use.
3. Drain the marinade and bake it in the oven for about 3 minutes, or put it in a pot, fry it in a little oil and take it out.
4. Drain the apple slices and lettuce, then put them into the toast together with the roasted meat slices, gently press them, and then cut them into triangles.
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Peanut butter sandwich
Raw materials:
A bag of sandwich bread
A bottle of dental floss.
A bottle of peanut butter
A bag of breakfast milk
A tomato
Exercise:
Take two pieces of sandwich bread, one is coated with a spoonful of peanut butter, the other is coated with about 20 grams of meat floss, and a tomato slice is added in the middle. The consumption of milk is 250 ml.
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Sausage sandwich
Raw materials:
French baguette
Two sausages
5-6 slices of fried onion rings
Appropriate amount of sweet pepper slices
Thick tomato juice
1. Cut with a third of baguette or hand-made ordinary bread.
2. Put some tomato juice at the bottom, then add sausage, fried onion rings and sweet pepper slices.
3. Pour another layer of tomato juice. Wrap the bread and serve.
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Corn and egg sandwich
Materials:
Two pieces of toast, an egg, 1-2 tablespoons of corn kernels, a little salt, a little tomato sauce, a little pepper and oil.
Exercise:
1. Beat the eggs and add the corn kernels. Stir well with salt.
2. Take out the pan, add a little oil, pour in the eggs and fry them into cubes.
3. Toast can be hot or not.
4. Put the fried corn eggs on the toast, sprinkle with pepper and tomato sauce, and you can start to enjoy breakfast.
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