Materials:
White rice 1 bowl
Diced cucumber 1/2
Egg 1
Synthesis beans 2 tbsp
Diced roasted pork 1/4 cup
Scallion 1 tbsp
Banana 1/2
Tea Jelly Powder 20 g
Marinade:
Tomato sauce 2 tbsp
Water 100 weeks ㏄
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Water 100 ㏄
Marinade:
Ketchup 2 tbsp
Salt 1 tsp
Salt water a little
Sugar 2 tsp
Scented oil 1 tsp
Working:
(1) start the frying pan, the egg first beaten, scrambled into the pan until cooked, and then put in the order of the gherkin, green beans and braised pork, slightly stir-fried white rice into the stir-fry, and then pour ketchup and a little salt and stir-fry a pan into the middle.
(2) Slice half of a banana and pour salted water over it, then drain it and put it in the lunchbox compartment.
(3) tea jelly method, first boil the water and pour tea jelly powder, stir well and then slightly boil, immediately off the heat, pour into the model cup, after cooling can become tea jelly, and then into the refrigerator.
2. Pearl Balls Bento
Ingredients:
15 string beans
1 tbsp ground pork
1/3 cup long glutinous rice
1/2 cup ground pork
1/2 tbsp shrimp
Marinade:
(1) 1/2 tbsp soy sauce
1 tsp bean paste tsp
Sugar 1 tsp
Scented oil 1/2 tsp
Garlic paste 1 tsp
(2) Salt 1/2 tsp
Pepper 1/2 tsp
Scented oil 1 tsp
Scallion 1 tbsp
Sugar 1/2 tsp
Soy sauce 1 tbsp
Soy sauce 1 tbsp
Spicylic acid 1 tbsp
How to make it:
(1) Wash and drain the string beans, fry them in oil until they are flat and soft, then fry them in a small amount of oil with the pork and seasoning (1).
(2) Before making the pearl balls, wash and soak the long glutinous rice for about 4 hours, then drain and set aside.
(3) shrimp soaked in water until soft, take out and chopped, and then mixed with pork and seasoning (2), rolled into a small ball, and then rolled on the soaked glutinous rice.
(4) Steam? #092;\ Water heated, the plate first coated with a little oil, and then into the pearl balls, covered steam about 20 minutes, until cooked can be put into the lunch, so it is done.
3. Egg and shrimp bento
Materials:
Shrimp 10 tails
Egg 1/2
Some beans
Some green beans
Sweet black beans, some
Sweet black beans, some
Mushrooms 3
Rice 1 bowl
Marinade:
(1)Salt 1/3 tsp. tsp
Taiba powder water 1 tsp
Scented oil 1/3 tsp
White pepper 1/3 tsp
Sugar 1/2 tsp
Minced garlic 1/2 tsp
(2) Salt 1/3 tsp
Sugar 1/3 tsp
Scented oil 1/2 tsp
Minced garlic 1/2 tsp
How to make:
(1)Stir fry the shrimp in a frying pan, then add the beans and stir fry, thicken the sauce with seasoning (1), then beat in half an egg and braise for a while before removing from the heat.
(2) Stir fry green beans and mushrooms in a little oil, add seasoning (2) and stir fry until cooked.
(3) Spread white rice on another layer of bento and top with sweet black beans.
4. Eel Rice Bento
Ingredients:
(1) 1 piece of eel (8cm wide)
1 tsp honey
black sesame seeds
(2) 1/2 cup bean sprouts
some shredded carrots
1 tsp garlic
(3) 1/2 eggplant
Spring onion
(4) 2 cups of eel rice
All ingredients are as follows
1/2 tbsp minced green onion
1 tsp chili pepper
1 tsp minced garlic
(4) 1 bowl white rice
pinch of black sweet peas
Seasoning:
Eel marinade:
Yellow sugar 1/2 tbsp
Soy sauce 1/2 tbsp
Ginger juice, rice wine 1 tsp each
Marinade:
Salt 1/3 tsp
Scented oil 1/2 tsp
Sugar 1/2 tsp
Garlic 1 tsp
How to use:
(1) Wash the eel, stab it a few times, and then add the marinade and marinade for 20 minutes. (Keep the marinade and use it when frying eggplant).
(2) Bake the eel in the oven at about 200 degrees Celsius for 6 to 8 minutes, then brush it with honey sauce and sprinkle it with black sesame seeds and put it on top of the white rice. If there is any sauce left over from the baking, you can pour it on at this time, and then finish by decorating the white rice with black sweet beans.
(3) Stir fry the garlic, then add the bean sprouts and carrots, then add the seasonings and stir-fry well before removing from the heat and transferring to one side of the bento compartment.
(4)Cut the eggplant into 1cm pieces, fry them in hot oil until they soften, then drain the oil and add chopped green onions, chili peppers, minced garlic and eel marinade, and stir-fry them until they boil and the sauce dries up, then put them into the lunchbox.
5. Cabbage Roll Bento
Materials:
(1)2 leaves of Chinese cabbage
4 string beans
1 carrot
(2)2 tbsp shredded jellyfish
1 tbsp shredded red radish
1/2 tbsp shredded white radish
1/2 tbsp shredded cucumber
(3)1 tbsp of shredded jellyfishShredded white radish
2 tbsp of shredded cucumber
(3) 1/2 cup duck reward3 slices green garlic
(4) 1 bowl white rice
1 green bean
Marinade:
(1) Salt 1 tsp
(2) Sesame oil 1 tsp
Sugar 1 tsp
Garlic paste 1 tsp
(3) Sesame oil 1 tbsp
(3) p>Sugar 1/2 tsp
How to make it:
(1)Wash and cut all the vegetables and set aside, but don't cut the Chinese cabbage.
(2) Flatten the Chinese cabbage, add the blanched vegetables to the thick leaf stem, roll it up, press it tightly, then cut it into 4 equal parts with a knife, and put it into the bento (you can put any food in the cabbage rolls, just follow the steps above).
(3) Wash the jellyfish skin several times with water, because it contains salt and sand. After washing, press the water dry, and then mix the ingredients (2) and seasonings (2) together and put it into the bento.
(4) Stir-fry the sliced duck with garlic and seasoning (3), then put it into the bento (no salt needed).
(5) Put the rice into a cake model (or pudding box) and invert it into the bento, then put a green bean on top to decorate. (1)1/2 tbsp soy sauce
1 tsp sugar
1 tsp sesame oil
(2)1/2 tbsp groundnut flour
(3)1 tsp cornstarch
1/3 tbsp water
1 tsp sesame oil
1 tsp minced garlic
1 tsp salt 1/2 tsp
1 tbsp sugar
Soy sauce 1 tsp
(4)Salt 1/2 tsp
Scented oil 1 tsp
How to make:
(1)Wash the ingredients, cut the pork ribs into small cubes, and slice the bell peppers into small diagonal slices, and set aside. Marinade the pork ribs for 20 minutes with the seasoning (1) and marinate for 20 minutes. Then fry the ribs in hot oil for about 8 minutes until golden brown in color.
(2) Heat a frying pan, add chopped garlic and sauté the ingredients (2) and (1), then add the seasoning (3) (the water with the cornstarch is the last to be added), stir-fry well, and then serve in the pot.
(3) Toss the beans with the seasoning (4) and heat in the microwave before serving.
(4) Place the rice in the bento and spread it out, then add the ingredients (4) on top.
7. Braised Pork and Bitter Melon Bento
Ingredients:
4 taels of pork
1/3 cup of bitter melon
4 string beans
Several carrots
1 tbsp of dried vegetables
1/2 bowl of rice
Several pinches of black sesame seeds
Marinade:
1/2 tsp salt
1 tsp sugar
1 tsp sesame oil
(2)1/3 tbsp soy sauce
1 tsp sugar
1 tsp sesame oil
1 tbsp water
(3)1/2 tsp salt
1/2 tsp sesame oil
(3)1/2 tsp salt
2 tsp sesame oil
(4)Soy sauce 1 tsp
Sugar 1/2 tsp
(5)Groundnut flour 1/2 tbsp
How to make it:
(1)Wash and dry the pork, then mix the seasoning (1) into the meat and marinade it for 2 hours to get a good flavor, then coat it with the groundnut flour, then heat the oil and fry the pork in it for about 5-6 minutes. After 10 seconds, remove the meat from the pan and place the slices on top of the rice.
(2) Wash and cut the bitter melon into long strips, scald it with hot water to remove the bitterness and then cook it with the seasoning (2) until the water dries up, and then sprinkle it with black sesame seeds.
(3)Wash the string beans and carrots and cut into sections and julienne strips, then blanch them in hot water and drain them, then heat up a little oil and stir-fry them with the seasoning (3), then serve them in the lunch box.
(4) will be cleaned, and wash a few times, soak 15 minutes of water, will not be too salty, take out the water pressure dry and cut 2 centimeters section, and then use a little oil and seasoning (4) fried to taste can be (you can put some more oil).
8. Pork Bento with Preserved Vegetables
Ingredients:
Three layers of pork, 4 taels
Dried preserved vegetables, 1/3 cup
Small corn, 2 strips
Oximo, 1 strip
Carrot strips, 1 Tbsp
Rice, 1 bowl
Marinade:
(1) Soy sauce, 2 Tbsp
Sugar, 1 Tbsp.
Sugar 1 tsp
Water 1/2 cup
Minced garlic 1/2 tbsp
Scented oil 1 tsp
(2) Salt 1/3 tsp
Sugar 1/2 tsp
Scented oil 1/2 tsp
Garlic paste 1/2 tsp
Capsicum powder 1/3 tsp
Pepper powder 1/2 tsp
Lard 1/2 tbsp
Scallion 1/2 tsp
Minced ginger 1/2 tsp
Milk wine 1/2 tbsp
How to Make:
(1) Wash the vegetables first and set aside. Boil the triple-layered pork for 25 minutes, then pour in the soy sauce and cook for 10 minutes to color. Fry the pork until it turns reddish brown, then remove from the pan, cut thin slices (about 5cm thick) along the grain of the meat, and place them in a deep pot for later use.
(2) Wash the dried mustard greens, remove the sediment, soak them in water for 20 minutes to absorb the water, and then slice them into 1-centimeter-wide pieces. Heat the oil, add minced garlic, chopped green onion and ginger, then stir-fry the dried plums, add the remaining seasoning (1), stir-fry evenly, then put it into a triple-layered meat pot, cover with triple-layered meat, and then steam it in boiling water for one hour (or put it into an electric pot for steaming), and then put it into a lunch box.
(3) Stir fry corn, okra and carrots in a little oil, add seasoning (2) and mix well.
(4)Spread white rice on the bento and you are done.
9. Barbecued pork and rice noodle bento
Materials:
1/3 cup Cantonese-style barbecued pork
1 sheet of rice noodle skin
Some green vegetables (chopped finely)
1 bowl of rice
Marinade:
(1) 2 tbsp rice noodle
1 tsp horse chestnut flour
Cornstarch 1/2 tsp cornstarch
Mixed with rice, the rice is ready to be served. Cornstarch 1/2 tsp
Salt 1/3 tsp
Water 1/3 cup
Oil 1/2 tbsp
Sugar 1/2 tsp
(2)Tahini 1/2 tsp
Sugar 1/2 tsp
Light Soy Sauce 1/2 tsp
Shredded Onion 1 tsp
Water 1 tsp
Water 1 tsp
Shredded Soy Sauce 1 tsp
Water 1 tsp
Water 1 tsp
Water 1 tsp
Water 1 tsp
Spiced oil 1/3 tsp
(3) Salt 1/2 tsp
Sugar 1/2 tsp
How to make it:
(1) Stir-fry the barbecued pork with seasoning (2).
(2) river noodle method: the seasoning (1) mix well (thickness can be more try), take the iron rectangular plate a, the iron plate floating on the surface of the water to steam hot, will be drenched in oil on the iron plate to brush the standby. (The pot should fit into the rectangular iron plate, and the height of the iron plate should be more than 1 centimeter), heat and let the water boil, then turn to medium-low heat. Then pour the river noodle paste, to immediately rotate the plate, so that the river noodle paste can be evenly spread, the paste is cooked, there will be
(3) with a sharp knife, divided into three equal parts, and then barbecued pork 1/3 into one end, rolled forward into a sausage shape, the mouth of the roll pressed underneath, so that it will not be loosened, in turn, to do the three rolls, put into the bento, diagonally cut out the pattern.
(4) Mix the rice with finely sliced bok choy and seasoning (3), microwave for 2 to 3 minutes, place in the bento and spread out, and garnish with sliced tomatoes.
10. Black Pepper Pork Bento
Materials:
2 taels of pork
Carrots and string beans, a little of each
Kale 1/3 of a plant
Red bean sprouts, 2 tbsp
White rice 1 bowl
Black sesame seeds, a little of each
Marinade:
(1)2 tbsp soy sauce
Sugar 1 tsp
Coarse black pepper 1 tbsp
Scented oil 1 tsp
Garlic paste 1/2 tsp
Salt 1/2 tsp
Scented oil 1 tsp
Milk wine 1 tsp
(2)Salt 1/2 tsp
Scented oil 1 tsp
Milk wine 1 tbsp
(3) 1 tsp cornstarch
1/2 tbsp water
How to make:
(1) Stir-fry the sliced pork with seasoning (1) until cooked, then add seasoning (3) to thicken the sauce.
(2) Wash and cut kale into pieces, fry in a frying pan, stir-fry kale in hot oil until soft, then add seasoning (2) and stir-fry until cooked, then serve in a lunch box (do not add the broth).
(3) Add the red bean sprouts to the bento.
(4) Spread white rice on top and decorate with red bean sprouts and black sesame seeds. Some rock sugar
Some sesame oil
1/2 cup water
(2)1/3 tsp salt
1 tsp sesame oil
(3)1 tsp salt
How to use:
(1)Wash and cut up the vegetables, and add 1 tsp salt to the green beans and carrots, then blanch them with hot water until they are cooked, then remove them and drain, and then add the dressing. (2)Mix well.
(2)Brine the vegetarian chicken with seasoning (1) until it tastes good (10 minutes on medium heat), remove and cool slightly, then slice and put into lunch box.
(3)Bake barbecued pork in the oven at 150℃ for 15 minutes, remove from the oven and cut into slices.
(4) Lay the rice on top of the bento and add the blanched string beans and shredded carrots on top.
(5) Add the flower gourd to the bento.
12. Kung Pao Chicken Bento
Ingredients:
1/3 cup diced chicken breast
1 tbsp garlic peanuts
1 clove of garlic
2 dried chili peppers
1/2 cucumber
1 tbsp diced carrot
1 pickled turnip
Seasoning:
Soy sauce 1/3 tsp
Oil
Marinade:
Soy sauce 1 tsp
Scented oil 1/2 tsp
Powdered rice flour 1/2 tsp
Sugar 1/2 tsp
How to make it:
(1) Marinate the chicken in the marinade, and then degrease it in oil.
(2) frying pan, the dried chili and garlic slices burst incense, and then into the chicken diced fried, add seasoning, and then into the peanuts slightly fried can be removed from the pot into the middle.
(3) Dice the cucumber and carrots and stir-fry, add a little salt to taste.
(4) Spread the rice and garnish with a slice of pickled carrot.
%> Note:
Peanuts can also be changed to cashews, fried into the can
13. grilled chicken thigh bento
Materials:
Chicken thighs 1
Small tomatoes 5
Cucumber 1/3 (diced)
Egg 1/2 (diced)
White rice 1 bowl
Shredded green seaweed
Seasoning:
Soy sauce 1/2 tbsp
Pepper 1/2 tsp
Scented oil 1 tsp
Marinade:
Barbecue sauce 1 tbsp
Salt 1/3 tsp
Sugar 1/2 tsp
Scented oil 1/3 tsp
How to make:
(1) Wash and dry the chicken thighs, make 2 cuts with a sharp knife on the surface of the meat, and then spread the marinade evenly on it.
(2) Deep-fry the marinated chicken thighs in hot oil for 3 minutes to cook, drain quickly, and then coat the whole thighs with barbecue sauce and bake them over charcoal, reapplying the barbecue sauce over and over again. (You can also bake the whole chicken thighs in the oven until cooked through).
(3) Spread the rice on a sheet pan; fry the egg and cut it into cubes, add the tomato and cucumber and sauté together, then serve on top of the rice.
(4) Cut the grilled chicken thighs into pieces and place them on top of the rice, and garnish the bento with shredded green seaweed.
14. Pork Ribs Rice Bento
Materials:
Pork Ribs 1 slice (1cm thick)
Kale 1 stalk
Eggplant 1/2 strip
Scallion 1/2 tbsp
Pinch of chili
White rice 1 bowl
Spice of black pepper
Spice of seasoning
Seasoning.
Miso 1/2 tbsp
Soy sauce 1/2 tbsp
Sake 1/2 tbsp
Sugar 1/3 tbsp
Scented oil 1 tsp
Marinade:
(1) Salt 1/2 tsp
Milk wine 2 tsp
Sugar 1/2 tsp
Oil 1/3 tbsp tbsp
(2)1/3 tbsp soy sauce
1 tsp sesame oil
1 tsp sugar
How to make it:
(1)First, pat the pork chop with a meat mallet to loosen the marinade, and marinade it with the marinade for about 10 minutes.
(2)Fry the pork chops in a hot pan with 1 tbsp of oil, cook both sides until golden brown, then remove and slice.
(3) Wash and cut kale into pieces, stir-fry with seasoning (1) until cooked, then add to the pot, top with the pan-fried pork chop, and sprinkle with black pepper.
(4) Wash and cut the eggplant into pieces, fry them in hot oil, drain the remaining oil, then mix them with seasoning (2) and put them into a compartmentalized lunch box.
15. Mushroom Stuffed Shrimp Bento
Ingredients:
(1) 3 fresh mushrooms
10 shrimp
1 tbsp minced pork
1/2 tbsp finely chopped green onion
1/2 tbsp fish sauce
(2) 3 sweet peas
1/2 tbsp black mushroom
2 tbsp tomatoes Small Tomato Tomato 2 tbsp. 2 tomatoes
(3) 1 bowl of white rice
Pickled radish slices Several slices
Marinade:
(1) Salt 1/3 tsp
White pepper 1/2 tsp
Sugar 1 tsp
Scented oil 1/2 tsp
Taraxo 1/2 tbsp
(2) Salt 1/3 tsp
Sugar 1/2 tsp
Sugar 1/3 tsp
Pinch of white sesame seeds
Soy sauce 1/2 tsp
Pinch of sesame oil
(3)Powdered rice flour 1/2 tbsp
How to make it:
(1)Wash and devein mushrooms and set aside, devein shrimps, dry and chop them finely, mix with minced pork, chopped green onion, fish paste and seasoning (1).
(2) Sprinkle a little cornstarch on the inside of the mushrooms, divide the stuffing into three equal parts, gently press it onto the inside of the mushrooms, and steam the mushrooms in boiling water over high heat for 10 to 15 minutes until they are cooked, then remove them and put them into a lunch box.
(3) Wash and chop the ingredients (2), add the seasoning (2) and stir-fry until cooked, then add to the bento and sprinkle with white sesame seeds.
(4) Put the rice into the bento and spread it out, then decorate with slices of pickled radish, then the bento is finished.
16. Grilled Shrimp Bento
Materials:
2 tails of grass shrimp
2 pieces of tofu
1/3 cup of bean sprouts
1/4 cucumber
pinch of bok choy (finely chopped)
1 bowl of rice
Marinade:
(1)1/2 tbsp. soy sauce, pepper and pepper.
Pepper 1/2 tsp
Garlic paste 1/2 tsp
(2) Soy sauce 1 tsp
Sugar 1 tsp
Scented oil 1/2 tsp
(3) Garlic paste 1/2 tsp
Chili 1/2 tsp
Salt 1/3 tsp
Scented oil 1/3 tsp
(4)Salt 1/2 tsp
Sugar 1/2 tsp
How to make:
(1)Wash and cut all the vegetables and set aside.
(2) Remove the back sand of grass shrimp, marinate in seasoning (1) for 15 minutes, bake in 150℃ oven for 6 to 8 minutes, and then drain into the poop with small cucumber slices.
(3) oil tofu deep-fried until golden brown, remove the slices, add seasoning (2) can be mixed.
(4) Stir fry the bean sprouts in a little oil and season with seasoning (3).
(5) Mix white rice with finely chopped green cabbage and seasoning (4), heat in the microwave oven for 2 to 3 minutes, take out, and put it into the bento to spread.