1. Teriyaki Chicken Leg Bento:

(1) Remove the bones from the chicken legs, add honey, dark soy sauce, light soy sauce, and cooking wine and marinate for half an hour.

(2) Put the skin side of the marinated chicken legs into the pot first, fry over medium-low heat, and turn over until both sides are slightly hard.

(3) Pour the soup used for marinating the chicken legs into the pot, continue to fry on both sides until the juice is reduced, and then take it out of the pot.

(4) Sprinkle some white sesame seeds after serving.

(5) Slice okra, blanch, and top with light soy sauce.

(6) Mix sugar, vinegar and light soy sauce into sweet and sour sauce, put it into a pot and heat it.

(7) Add cabbage and simmer over medium-low heat until the juice is reduced.

2. Meatloaf bento + potato salad:

(1) Cut the onion into small dices. Put oil in the wok. After the oil boils, add the diced onions into the wok and stir-fry. When the diced onions become soft and turn yellow and slightly charred, turn off the heat and let cool.

(2) Pour the ground meat, eggs, bread crumbs, black pepper, and salt into a small basin, then add the fried diced onions to the meat filling, and stir evenly. Divide the meat filling into 8 equal parts, take out one of the meat fillings, shape it into a round shape with both hands, flatten it and then arrange it into an oval shape.

(3) Put a small amount of oil in the pan, gently put the meat patties into the pan, and fry the beef patties. When the bottom side of the meatloaf is slightly browned, you can turn it over and grill it again.

(4) Take out the fried meatloaf and add cooking wine, tomato sauce and soy sauce to the pan.

(5) Wash the potatoes, peel them, and cut them into 3-4 cm pieces. Peel the carrots and cut into 5 mm thick slices.

(6) Cut the onion into small cubes. Put water in a pot and boil potatoes.

(7) After cooking, pour out the boiling water in the pot, then add onions, carrots, olive oil, and white vinegar, and stir. Finally add black pepper and salt to taste.

3. Curry bento:

(1) "Curry rice": dice potatoes, rice cakes and a few small sausages, pour oil into the pot and stir-fry until the rice cakes are a little soft. Add water, cover the pot and cook for ten minutes, then lower the heat and add two curry cubes, stirring constantly to prevent sticking, until the soup thickens, about three to five minutes, then pour it into a plate with rice. Just inside.

(2) "Omelette": Turn to low heat, pour oil into the pot, crack an egg in, wait until one side is formed, then turn over and continue frying. The most important step is to top it with Maggi Fresh when it comes out of the pan.

(3) "Fry the rice cakes": Pour oil into the pan, add the rice cakes over low heat, fry until one side turns yellow, turn over and continue frying, and you can add salt or pepper or other seasonings. It’s also delicious without adding ketchup at the end!

(4) "Eight-clawed small octopus sausage": Made according to the mold in the late-night canteen, cut eight knives on one side of the small sausage, put it in a pan and fry it until they open and take shape.