Ingredients: 4 slices of toast, 200g of potatoes, 3 cucumbers, tomato 1 piece, half an onion, 3 slices of bacon, half a cup of yogurt, a little salt and a little black pepper.

Peel the potatoes and cut them into hob blocks. Steam in a steamer for about 20 minutes until the potatoes are soft and waxy. Just poke the chopsticks and you can easily penetrate.

Chop the onion. Soak in mineral water 10 minute, and change the water 1 or twice to prevent the onion from being too thick. Drainage. When the potatoes are steamed, mash the chopped onions and potatoes together while they are hot, which can not only retain the crisp taste of onions, but also have a faint sweetness. You can crush potatoes with a mud press, fork, etc. Keeping some potato granules can enrich the taste.

Wash cucumber and cut into thin slices. Slice the tomatoes.

No oil in the pan, add bacon, fry over low heat until oil comes out, and then fry until crisp. Take out the bacon and use kitchen paper to absorb the excess oil. Cool slightly and cut into crispy diced bacon.

Cucumber and bacon are added to mashed potatoes mixed with onions. Add half a cup of yogurt, a little black pepper and some salt and mix well.

Spread a thick layer of mashed potatoes on the toast. Put a piece of tomato on it. Cover with a thick layer of mashed potatoes. Put another slice of toast and press it gently. Divide it into four parts diagonally with a knife.

2.pumpkin bento

Ingredients: 200g pumpkin, 0/00g strawberry/kloc-,2 salmon sausages, 2 eggs and half cucumber.

Prepare all the ingredients: if the salmon sausage is frozen, it should be thawed in advance for use. Salmon is tender, bright in color and smooth in taste. It's high in protein and low in calories. It's good to make a low-fat lunch with salmon sausage.

Food processing: wash all the food, peel the pumpkin, remove the seeds and cut into pieces, and peel the cucumber for later use. Wash strawberries and use kitchen paper towels to absorb water for later use.

Except strawberries and cucumbers, all the other ingredients are put into the pot, boiled and steamed for 5-8 minutes, and the eggs are cooked together in the steamer.

Except pumpkins and strawberries, all the other ingredients were cut into the shape of an iron frame and finally put into a beautiful lunch box.

3. Salmon bento

Ingredients: rice 100g, taro 30g, salmon 25g, broccoli 10g, 6 pieces of seaweed, 2g of cooked white sesame seeds and appropriate amount of lemon.

Cut the salmon into pieces and marinate with lemon slices 15 minutes.

Dice taro and steam for 15 minutes. There is no taro at home, so you can use potatoes.

When it's ripe, take it out and mash it.

Blanch broccoli and cut into pieces.

Brush oil in a hot pan, add diced salmon and stir fry.

Stir-fry until the color changes, and add appropriate amount of rice.

Add taro paste and broccoli powder to the pot.

Finally, add cooked white sesame seeds and fresh mushroom powder. Sesame can be cooked raw, and babies over one year old can add a little salt.

Stir all the ingredients evenly.

After the ingredients are fried, take a proper amount and put it in your hand to make a triangle.

Finally, put a piece of seaweed outside the rice ball and decorate it.

4. Purple rice lunch

Ingredients: a bowl of purple rice, a boiled egg, sausage, bitter chrysanthemum, lettuce, corn kernels and small tomatoes.

Prepare all the ingredients, wash and drain the vegetables, cook and shell the eggs, cook and cool the rice, and thaw the frozen corn kernels at room temperature.

First, cut off the root of the bitter chrysanthemum, tear it into small pieces by hand, put it in a lunch box, be careful not to press it too hard, and then pour some salty sesame salad dressing.

Mix purple rice with proper amount of sushi vinegar or salad dressing, wrap it with plastic wrap, arrange it into a ball, and put it on bitter chrysanthemum.

Cut a cross at one end of the sausage and string the sausage and tomato with a toothpick. Preheat a thin layer of oil in a multi-function pan, and fry the kebabs and tomatoes until cooked.

Then you can set the plate according to your own shape.

5. Shrimp bento

Ingredients: 1 Jenny Jane sausage, 1 carrot, half broccoli, 5 shrimps, appropriate amount of rice, appropriate amount of seaweed slices and appropriate amount of salt.

Cook in an electric cooker first. Wash broccoli and break it into small pieces, wash shrimps, boil the water in the pot, add broccoli and shrimps, blanch for 3 minutes, and remove for later use.

Slice the sausage diagonally, heat the oil in the pot, add the sausage and fry for about 5 minutes until both sides are golden.

Peel carrots, wash them, wipe them clean, heat them with oil, stir-fry carrots for 3-5 minutes, add a little salt to taste, and take them out.

Sliced seaweed is cut into long strips with the width of index finger, and rice is made into rice balls. Seaweed card is wrapped in rice and put in a lunch box.

Just put the other dishes in the lunch box in turn.