Materials:
White rice 1 bowl
Diced cucumber 1/2 strips
Eggs 1 each
2 tablespoons of comprehensive beans
Diced pork 1/4 cups
Chopped green onion 1 tablespoon
Banana 1/2
Tea jelly powder 20 grams
Pudding mold 1 only
Water 100㏄.
Marinade:
2 tablespoons tomato sauce
Salt 1 spoon
A little salt water
2 teaspoons of sugar
Sesame oil 1 spoon
Practice:
(1) Take the oil pan, break the eggs first, stir-fry until cooked, then add the cucumbers, green beans and braised pork in turn, stir-fry slightly, then pour the white rice into the pan and stir-fry, then pour the tomato sauce and a little salt, stir-fry and put it in the pan.
(2) Slice half a banana, drench it with salt water, then drain the water and put it into the lunch compartment.
(3) Tea jelly method: firstly, water is heated and boiled, then tea jelly powder is poured, stirred evenly, then boiled slightly, immediately turned off, poured into a model cup, cooled to become tea jelly, and then put into a refrigerator for cold storage.
Zhenzhuwan bento
Materials:
Green beans 15 strips of ground meat 1 tablespoon of glutinous rice 1/3 cups.
Pork ground meat 1/2 cups
Shrimp 1/2 tablespoons marinade: (1) soy sauce 1/2 tablespoons.
Bean paste 1 spoon
Sugar 1 tsp sesame oil 1/2 tsp
Mashed garlic 1 spoon
(2) salt 1/2 tsp
Pepper 1/2 tsp
Sesame oil 1 spoon
Chopped green onion 1 tablespoon
Sugar 1/2 tsp
White powder 1 spoon
Practice:
(1) Wash and drain the green beans first, fry them in a pan until they are soft, then stir-fry them with a little oil and minced meat and seasonings (1), and then put them into the stool.
(2) Before making pearl balls, the long glutinous rice should be washed and soaked in water for about 4 hours, and then drained for later use.
(3) Soak the dried shrimps in water until soft, take them out and chop them, then mix them with minced pork and seasoning (2), rub them into small balls, and roll them on the soaked glutinous rice.
(4) steaming? #092; \ After the water is heated, apply a little oil to the plate, then add the pearl balls, cover them and steam for about 20 minutes, and then put them in the toilet when they are cooked, and you're done.
Fried shrimp with egg bento
Materials:
Shrimp 10
Tail eggs 1/2
A little comprehensive beans and a little green beans.
Sweet black beans should be measured
3 mushrooms
White rice 1 bowl
Marinade:
(1) salt 1/3 tsp
White powder water 1 spoon
Sesame oil 1/3 tsp
White pepper 1/3 tsp
Sugar 1/2 tsp
Garlic powder 1/2 tsp
(2) salt 1/3 tsp
Sugar 1/3 tsp
Sesame oil 1/2 tsp
Garlic powder 1/2 tsp
Practice:
(1) Stir-fry the shrimps in a frying pan, then add the comprehensive beans and stir-fry, season the clams with seasoning (1), then add half an egg, stew it and serve it.
(2) Heat green beans and mushrooms with a little oil, stir-fry them, add seasoning (2), stir-fry them until they are cooked, then put them in the lunch box.
(3) Spread the plain rice on another layer of lunch, and then put the sweet black beans on it, and you're done.
Eel rice bento
Materials:
(1) Eel 1 piece (8 cm wide)
Honey 1 spoon
Proper amount of black sesame
(2) Bean sprouts 1/2 cups
A little shredded carrot
Minced garlic 1 spoon
(3) Eggplant1/2
Chopped green onion 1/2 tablespoons
Pepper 1 spoon
Minced garlic 1 spoon
(4) rice 1 bowl
A little black sweet beans
Seasoning:
Eel marinade: brown sugar 1/2 tbsp.
Soy sauce 1/2 tablespoons
Ginger juice and rice wine each 1 spoon
Marinade:
Salt 1/3 tsp
Sesame oil 1/2 tsp
Sugar 1/2 tsp
Minced garlic 1 spoon
Practice:
(1) Wash the eel, stab it a few times with a knife, and then marinate it for 20 minutes to make it tasty. Save the marinade for frying eggplant.
(2) Bake the eel in the oven at about 200℃ for 6-8 minutes, take it out, brush it with honey juice, sprinkle with black sesame seeds, and put it on the white rice. If there is any sauce left during baking, you can pour it on it at this time. Finally, decorate the white rice with black sweet beans.
(3) Stir-fry minced garlic, add bean sprouts and shredded carrots, stir-fry them slightly, add seasonings and stir-fry them evenly, then turn off the fire and put them into one side of the lunch compartment.
(4) Cut the eggplant into pieces of about 1 cm, fry it in hot oil until it softens, take it out and filter the oil, then add the sauce of chopped green onion, pepper, garlic and pickled eel, stir-fry it until it tastes boiling and the juice is dried, then put it in the stool, and the lunch is finished.
Cabbage roll bento
Materials:
(1) Chinese cabbage has 2 leaves.
Sijidou 4 tiao
Carrots 1 segment
(2) 2 tablespoons of jellyfish silk
Shredded carrot 1 tablespoon
White shredded radish 1/2 tablespoons
Sliced cucumber 1/2 tablespoons
(3) Duck appreciation 1/2 cups
3 slices of green garlic
(4) rice 1 bowl
Green beans 1 piece
Marinade:
(1) salt 1 spoon
(2) sesame oil 1 spoon
Sugar 1 spoon
Mashed garlic 1 spoon
(3) sesame oil 1 spoon
Sugar 1/2 tsp
Practice:
(1) Wash all the vegetables and cut them for later use. Don't cut the Chinese cabbage. After blanching the whole leaves with hot water and 1 tsp of salt, add the green beans and radish (1) and blanch them until cooked. Take out the pot and rinse with cold water to cool, and then drain the water.
(2) Pave the Chinese cabbage, put the boiled vegetables in the thick leaves and stems, roll them up, press them tightly, cut them into 4 equal parts with a knife, and put them in the lunch box (any food can be put in the vegetable roll, just follow the above steps).
(3) Wash jellyfish skin with clear water several times, because it contains salt and sand. After washing, press the water to dry, and then mix the materials (2) and seasonings (2) together to put them into the lunch box.
(4) Stir-fry sliced duck with green garlic, add seasoning (3), stir-fry evenly, and then put into the lunch box (no need to add salt).
(5) Put the rice into the cake model (or pudding box), then pour it into the toilet and decorate it with a green bean, and you're done.
Gulurou bento
Materials:
(1) ribs 4 Liang
(2) Green pepper 1/4.
A little red bell pepper
(3) 2 tablespoons of comprehensive beans
(4) Porphyra floss 1 tablespoon
(5) rice 1 bowl
Marinade:
(1) Soy sauce 1/2 tablespoons
Sugar 1 spoon
Sesame oil 1 spoon
(2) Sweet potato powder 1/2 tablespoons
(3) Too white powder 1 spoon
Water 1/3 tbsp
Sesame oil 1 spoon
Minced garlic 1 spoon
Salt 1/2 tsp
Sugar 1 spoon
Soy sauce 1 spoon
(4) salt 1/2 tsp
Sesame oil 1 spoon
Practice:
(1) Wash the materials, cut the ribs into small pieces, and cut the green pepper and sweet pepper into small inclined pieces for later use. Mix the seasoning (1) with the ribs and marinate them for 20 minutes. After marinating, cover the ribs with seasoning (2) and fry them in hot oil for about 8 minutes until the appearance is golden yellow.
(2) First, take the oil pan, heat it, add the minced garlic and saute until fragrant, then add the materials (2) and (1) and stir-fry it slightly, then add the seasoning (3) (the white powder water is added last), stir-fry it evenly, and then take it out of the pan and put it into the stool.
(3) Mix the comprehensive beans with the seasoning (4), heat them in a microwave oven and put them into the lunch box.
(4) Put the boiled rice in the toilet and smooth it, and then drain the material (4) on it.
Braised pork and bitter gourd bento
Materials:
Pork belly 4 Liang
Bitter gourd 1/3 cups
Four green beans
A little carrot
Dried prunes 1 tablespoon
White rice 1/2 bowls
A little black sesame
Marinade:
(1) red lees 1/2 tablespoons
Salt 1/2 tsp
Sugar 1 spoon
Sesame oil 1 spoon
(2) Soy sauce 1/3 tablespoons
Sugar 1 spoon
Sesame oil 1 spoon
Water 1 tbsp
(3) salt 1/2 tsp
Sesame oil 1/2 tsp
(4) Soy sauce 1 spoon
Sugar 1/2 tsp
(5) Sweet potato powder 1/2 tablespoons
Practice:
(1) Wash and dry the pork belly, then mix the seasoning (1) with the meat and marinate it for 2 hours. After being stained with the sweet potato powder, heat it with hot oil, then add the red wine to fry it for about 5-6 minutes, then heat it with high fire for 10 second, then take it out and slice it on the white rice.
(2) Wash the bitter gourd and cut it into long strips, first blanch it with hot water to remove bitterness, then cook it with seasoning (2) until the water is dry, and then sprinkle with black sesame seeds.
(3) Wash the green beans and carrots, cut them into sections and shred them, blanch them with hot water, drain the water, heat them with a little oil and stir them with seasoning (3), and then put them into the stool.
(4) Wash the dried prunes and wash them several times. Soak them in water for 15 minutes, which is not too salty. Take them out, press the water to dry, cut them into 2cm pieces, and stir-fry them with a little oil and seasoning (4) until they are tasty (you can add more oil).
Meicai braised pork bento
Materials:
Three layers of meat (pork belly) 4 Liang
Dried prunes 1/3 cups
Small corn 2 strips
Okra 1
Carrot strips 1 tablespoon
White rice 1 bowl
Marinade:
(1) 2 tablespoons soy sauce.
Sugar 1 spoon
Water 1/2 cups
Garlic powder 1/2 tablespoons
Sesame oil 1 spoon
(2) salt 1/3 tsp
Sugar 1/2 tsp
Sesame oil 1/2 tsp
Mashed garlic 1/2 tsp
Chili powder 1/3 tsp
Pepper 1/2 tsp
Lard 1/2 tablespoons
Chopped green onion 1/2 tsp
Jiang Mo 1/2 spoon
Rice wine 1/2 tablespoons
Practice:
(1) Wash the vegetables for later use, cook the three layers of meat for 25 minutes, take them out, then pour in the soy sauce and cook them for 0/0 minute, then take the hot oil out of the pan, put the three layers of meat in, fry them until they are reddish brown, take them out of the pan, cut thin slices (about 5 cm thick) along the lines of the meat, and put them into a deep pot for later use.
(2) Wash dried prunes, remove sediment, soak in water for 20 minutes to absorb water, and then cut into pieces with a width of 1 cm. Hot oil, add minced garlic, chopped green onion and Jiang Mo to saute until fragrant, then add dried prunes and stir fry, add the remaining seasoning (1), stir fry evenly, put it in a three-layer meat pot, cover it with three layers of meat, steam it in boiling water for one hour (or steam it in an electric pot), and then put it into the lunch box.
(3) Stir-fry corn, okra and carrot with a little oil, add seasoning (2) and mix well to be discharged into the lunch box.
(4) the plain rice is paved on the lunch box.
Chashao rice rolls bento
Materials:
Guangdong style barbecued pork 1/3 cups
River vermicelli 1 sheet
A little Qingjiang cuisine (cut into fine powder)
White rice 1 bowl
Marinade:
(1) 2 tablespoons of rice noodles in Lai.
Horseshoe powder 1 spoon
Corn flour 1/2 tsp
Salt 1/3 tsp
Water 1/3 cups
Oil 1/2 tbsp
Sugar 1/2 tsp
(2) Too white powder 1/2 tsp
Sugar 1/2 tsp
Light soy sauce 1/2 tsp
Red onion 1 spoon
Water 1 spoon
Sesame oil 1/3 tsp
(3) salt 1/2 tsp
Sugar 1/2 tsp
Practice:
(1) Stir-fry the diced pork and seasoning (2) for later use.
(2) Method of vermicelli: Mix the seasoning (1) evenly (try more shades), take an iron rectangular plate, float it on the water, steam it, and pour the oil on it and brush it evenly for later use. (The pot should be placed in a rectangular iron plate, and the height of the iron plate should be above 1 cm). Heat it to boil the water, and then turn it to a medium-low heat. Then pour the river starch slurry, and immediately rotate the plate so that the river starch slurry can be evenly spread. After the slurry is cooked, there will be
(3) Divide it into three equal parts with a sharp knife, then put the barbecued pork 1/3 into one end, roll it forward into an intestine shape, and the roll mouth will not be loosened until it is pressed below. Make three rolls in sequence, put it into a lunch box, and obliquely cut out the pattern.
(4) Mix the boiled rice with finely chopped Qingjiang vegetables and seasoning (3), heat it in a microwave oven for 2-3 minutes, take it out, put it in the toilet and smooth it. Decorate sliced tomatoes on it, and you're done.
Heihujiao pork bento
Materials:
Pork slices are 2 Liang
A little carrot slices and a little green beans.
Brassica juncea 1/3 strains
2 tablespoons of red bean branches
White rice 1 bowl
A little black sesame
Marinade:
(1) 2 tsps of soy sauce
Sugar 1 spoon
Coarse black pepper 1 tablespoon
Sesame oil 1 spoon
Mashed garlic 1/2 tsp
Salt 1/2 tsp
Sesame oil 1 spoon
Rice wine 1 spoon
(2) salt 1/2 tsp
Sesame oil 1 spoon
Rice wine 1 spoon
(3) Too white powder 1 spoon
Water 1/2 tablespoons
Practice:
(1) Stir-fry pork slices with seasoning (1) until cooked, and then add seasoning (3) to serve the lunch.
(2) Wash the kale, cut it into sections, take it out of the oil pan, stir-fry the kale with hot oil until it is soft, then add the seasoning (2) and stir-fry until it is cooked, then put it in the lunch box (remove the soup without adding it).
(3) Put the red bean branches into the stool.
(4) Plain rice is paved and decorated with red bean branches and black sesame seeds.
Charred pork bento
Materials:
Barbecued pork 4 Liang
Vegetarian chicken 1 strip
Melon 1 tablespoon
Four green beans
A little shredded carrot
Marinade:
(1) Small halogen package 1 package
Soy sauce 1 tablespoon
A little rock sugar
A little sesame oil
Water 1/2 cups
(2) salt 1/3 tsp
Sesame oil 1 spoon
(3) salt 1 spoon
Practice:
(1) Wash and cut the vegetables, add 1 tsp salt to the green beans and shredded carrots, blanch them in hot water until cooked, drain the water, add seasoning (2) and mix well.
(2) Heat the marinated chicken seasoning (1) until it tastes good (medium heat 10 minutes), take it out and let it cool slightly, then slice it and put it into the lunch box.
(3) Bake the barbecued pork in an oven at 150℃ for 15 minutes, take out the slices and put them into the bento.
(4) Put the white rice into the bento and smooth it, and put the boiled green beans and shredded carrots on it.
(5) Put the melon in the toilet and you're done.
Kung pao chicken bento
Materials:
Diced chicken breast 1/3 cups
Garlic peanut 1 tablespoon
Garlic 1 piece
2 strips of dried Chili peppers
Cucumber 1/2 strips
Diced carrots 1 tablespoon
Pickled radish slices 1 slice
Seasoning:
Soy sauce 1/3 tsp
A little oil
Marinade:
Soy sauce 1 spoon
Sesame oil 1/2 tsp
White powder water 1/2 tsp
Sugar 1/2 tsp
Practice:
(1) Marinate the chicken with marinade, and then oil it with a little oil for later use.
(2) Take the oil pan, saute the dried Chili and garlic slices until fragrant, then add the diced chicken and stir-fry until cooked, add the seasoning, and then add the peanuts and stir-fry them slightly.
(3) Stir-fry the diced cucumber and diced carrot, and add a little salt to taste.
(4) Smooth the boiled rice and decorate it with a piece of pickled radish.
%> Remarks:
Peanuts can also be changed into cashews, which can be fried and put in.
Roasted chicken leg bento
Materials:
Chicken legs 1 only
5 small tomatoes
Cucumber 1/3 strips (diced)
Eggs 1/2 (diced)
White rice 1 bowl
A little green seaweed
Seasoning:
Soy sauce 1/2 tablespoons
Pepper 1/2 tsp
Sesame oil 1 spoon
Marinade:
Barbecue sauce 1 tablespoon
Salt 1/3 tsp
Sugar 1/2 tsp
Sesame oil 1/3 tsp
Practice:
(1) Wash and dry the chicken leg, make two cuts on the surface of the meat with a sharp knife, and then spread it evenly with marinade.
(2) First fry the marinated chicken leg in hot oil for 3 minutes, quickly take it out and drain it, then coat the whole chicken leg with barbecue sauce and bake it on charcoal, with the barbecue sauce repeatedly applied in the middle. (You can also bake the whole chicken leg in the oven until it is cooked.).
(3) Spread the plain rice in the lunch box; Fry the eggs into egg skins, then dice them, add tomatoes and cucumbers, stir-fry them, and then put them on white rice.
(4) After the roasted chicken leg is cut into pieces, put it on the white rice and decorate the lunch with green seaweed silk, and you're done.
Ribs-rice bento
Materials:
Pork chop 1 slice (the inner muscle is about 1 cm thick)
Chinese kale 1 plant
Eggplant 1/2
Chopped green onion 1/2 tablespoons
A little pepper
White rice 1 bowl
A little black pepper
Seasoning:
Miso 1/2 tablespoons
Soy sauce 1/2 tablespoons
Wine 1/2 tablespoons
Sugar 1/3 tablespoons
Sesame oil 1 spoon
Marinade:
(1) salt 1/2 tsp
2 teaspoons of rice wine
Sugar 1/2 tsp
Oil 1/3 tbsp
(2) Soy sauce 1/3 tablespoons
Sesame oil 1 spoon
Sugar 1 spoon
Practice:
(1) firstly, pat the pork chops loosely with a meat hammer and marinate them with a marinade for about 10 minutes.
(2) Fry pork chops with 1 tablespoon oil in a hot pot, fry both sides until golden brown, and take out slices for later use.
(3) Wash the Chinese kale, cut it into sections, stir-fry it with seasoning (1) until it is cooked, put it in the stool, put the fried ribs on it, and sprinkle with black pepper.
(4) Wash the eggplant, cut it into sections, fry it in hot oil, remove it, drain the remaining oil, mix it with the seasoning (2) and put it in the toilet.
Mushroom stuffed shrimp bento
Materials:
(1) 3 fresh mushrooms
Shrimp 10 tail
Ground meat 1 tablespoon
Chopped green onion 1/2 tablespoons
Fish paste 1/2 tablespoons
(2) 3 sweet beans
Black Mushroom 1/2 tablespoons
2 small tomatoes
(3) rice 1 bowl
Pickled radish slices
Marinade:
(1) salt 1/3 tsp
White pepper 1/2 tsp
Sugar 1 spoon
Sesame oil 1/2 tsp
White powder 1/2 tsp
(2) salt 1/3 tsp
Sugar 1/3 tsp
A little white sesame
Soy sauce 1/2 tsp
A little sesame oil
(3) Taibai powder 1/2 tablespoons
Practice:
(1) Wash the shiitake mushrooms and remove their pedicels for later use. Wash the shrimps, remove the mud, dry them and dice them. Add minced meat, chopped green onion, fish paste and seasoning (1) and stir well to serve as stuffing.
(2) Sprinkle a little white powder on the inside of the mushrooms, divide the stuffing into three equal parts, gently press it on the inside of the mushrooms, then steam it with boiling water for10 ~15 minutes until it is cooked, and take it out and put it in the stool.
(3) Wash and cut the material (2), add seasoning (2) and stir-fry until it is cooked, put it into the lunch box, and sprinkle with white sesame seeds.
(4) Put the white rice into the stool and smooth it, then decorate the pickled radish slices, and it will be finished immediately.
Kaoxia bento
Materials:
Caoxia 2 Wei
2 pieces of oil tofu
Bean sprouts 1/3 cups
Cucumber 1/4 strips
A little Qingjiang cuisine (chopped)
White rice 1 bowl
Marinade:
(1) Soy sauce paste 1/2 tablespoons
Pepper 1/2 tsp
Mashed garlic 1/2 tsp
(2) Soy sauce 1 spoon
Sugar 1 spoon
Sesame oil 1/2 tsp
(3) Mashed garlic 1/2 tsp
Pepper 1/2 tsp
Salt 1/3 tsp
Sesame oil 1/3 tsp
(4) salt 1/2 tsp
Sugar 1/2 tsp
Practice:
(1) Wash and cut all vegetables for later use.
(2) Remove the sand from the grass shrimp, marinate it with seasoning (1) for 15 minutes, bake it in an oven at 150℃ for 6-8 minutes, and discharge it into the stool together with cucumber slices.
(3) Deep-fry the bean curd until golden brown, take out the slices, add the seasoning (2) and mix well.
(4) Add a little oil to bean sprouts, and then add seasoning. (3) Stir-fry for a while and put them into the lunch box.
(5) Add finely chopped Qingjiang vegetables and seasoning (4) to the rice, mix well, heat it in a microwave oven for 2-3 minutes, take it out, and put it in the toilet to smooth it, and you're done.