Composition:

0/50g of rice/kloc-0, 5 fresh shrimps, 0/egg/kloc-0, 60g of broccoli, 6 small pieces of pumpkin, 0/20 grains of corn/kloc-0, 0/2 spoons of sushi vinegar/kloc-0, 0/spoon of steamed fish soy sauce/kloc-0, 3g of flour and 650 of ginger.

Exercise:

1. Add flour and a little water to the bowl and mix well. Beat in the eggs and mix well.

2. Open fire, pour a little cooking oil into the pot, add egg liquid and fry until golden brown.

3. Cut the egg roll into strips, don't cut it off, roll it up and arrange it into flowers, and fix it with toothpicks.

4. Remove the shrimp line in advance and clean it, add appropriate amount of water and ginger to the pot, bring it to a boil, and put the shrimp into the pot to cook.

5. Boil the water in the pot, add broccoli, add a little salt and one or two drops of cooking oil, put it in a bowl until cooked, add 1 teaspoon of steamed fish drum oil and mix well.

6. Put the pumpkin pieces and corn kernels into the boiling water in the pot and cook them. (Can be cooked with broccoli)

7. Add sushi vinegar to the rice and mix well. Put a 50g portion of rice on the plastic wrap, and knead the rice into small balls to make 3 pieces.

8. Put the ingredients into the lunch box in turn.