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Three-color rice ball bento (1 person)
Materials:
Egg 1, white powder water, mushroom burdock cooking, laver slices, fresh perilla leaves (available in department stores and supermarkets), kelp-flavored plum radish, Flammulina velutipes, and fried salmon in wind sauce.
Steps:
1. Mix eggs with powdered water, and then break up.
2. Put a little salad oil in the pot, turn on a small fire, and gently stroke the egg liquid in the pot with chopsticks. If it turns white immediately, it means the temperature is high enough. You can pour the egg mixture and tilt the pan to let the egg mixture spread out.
3. When the edge of the egg skin starts to be a little dry, put one chopstick on the pot, turn the egg skin over from the edge with another chopstick, hang it on the chopsticks and turn it over slowly. Fry the other side and set aside to cool.
4. Cook the mushrooms and squeeze them into a favorite shape (3 pieces).
5. 1 slice is wrapped with seaweed slices, 1 slice is wrapped with perilla leaves, and 1 slice is wrapped with egg bags and put in a lunch box.
6. The side dishes in the lunch box can be put in the mold cup first, and then put in the lunch box.
The main points of making bento:
1. Remember a simple formula: main meal (rice and noodles)+main course+side dishes (1~2 kinds).
2. Match colors, such as: red (carrots, red peppers, tomatoes)+green (spinach, green beans, cauliflower)+yellow (eggs, corn, sweet potatoes)+white (white rice, protein, potatoes).
3. Remove the excess water in the food and put it into the lunch box after the food is completely cooled.