instant ingredients for curry fried rice: (1) 1 hot dogs (sliced into discs) 1 eggs, 2 tablespoons of white rice, 2/3 bowls (2) seaweed floss, and a little marinade for side dishes: curry powder, 1 tablespoon of salt, 1 tsp of sugar, 1 tsp of chopped green onion, 1 tsp of diced onion. Practice: (1) Break the eggs and fry them in hot oil until cooked. (2) Heat the pan with a little oil, add diced onion and chopped green onion and saute until fragrant, then add hot dog slices and green beans in turn and stir-fry, then pour in boiled rice and scrambled eggs, add curry powder, salt and sugar and stir-fry, stir-fry all the ingredients with medium heat, and then serve in the toilet. (3) The seaweed floss and side dishes are discharged into another compartment. Remarks: Indian curry itself has a very special flavor. As long as stir-fried seasoning is added, every dish is delicious.

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Eel rice lunch materials: (1) 1 slices of eel (8 cm wide) 1 tsp of honey and black sesame (2) 1/2 cup of bean sprouts, a little shredded carrot and 1 tsp of minced garlic (3) 1//eggplant. 2 tablespoons pepper 1 tsp minced garlic 1 tsp (4) white rice 1 bowl of black sweet beans a little seasoning: eel marinade: brown sugar 1/2 tsp soy sauce 1/2 tsp ginger juice, rice wine 1 tsp marinade: salt 1/3 tsp sesame oil 1/2 tsp sugar 1/2 tsp minced garlic 1 tsp Practice: (1) Wash the eel, slightly stab it with a knife, and then add marinade. Save the marinade for frying eggplant. (2) Bake the eel in the oven at about 211℃ 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 about 1 cm long, fry it in hot oil until it softens, scoop it up 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 dry, then put it in the stool, and the lunch is finished.

eggs, 3 sausages, 3 leeks (cut into pieces), a little yellow fruit and green beans, a little white rice, 1 bowl of taro balls, 1 dried spicy turnips, 2 strips of salt and sugar, 1/2 tsp mustard sauce, 2 tsp pepper and 1/2 tsp sesame oil. Practice: (1) Wash the vegetables and cut them separately for later use, and fry the sausages for later use. (2) Divide the egg into three parts. First, add salt and sugar into two egg whites and mix well, and fry them into white egg skins; Mix 2 egg yolks with mustard sauce and sugar and fry them into yellow egg skins; Add 1 whole eggs with tomato sauce and pepper, stir well, fry them into orange-red egg skins, wrap 1 sausages in each of the last three egg skins, cut them into 3 equal parts, and then discharge the above materials into the lunch box in turn. (3) Wash the leek and cut it into small pieces, heat it with a little oil and stir-fry it with salt and sesame oil until it is cooked, and then put it in a lunch box. (4) Boil the yellow fruits and green beans with water and season with salt. (5) Smooth the plain rice, put taro balls in the middle, and put spicy dried radish on both sides of the balls.