Main Ingredients
Rice
200g
Prawns
60g
Crab mushroom
50g
Broccoli
60g
Peas
30g
p>Strawberry
60g
Pumpkin
100g
Crab sticks
30g
Eggs
60 grams
Cheese
1 slice
Accessories
Oil
An appropriate amount
Salt
An appropriate amount
Bibimbap ingredients
An appropriate amount
Sesame oil
An appropriate amount
White vinegar
An appropriate amount
Lettuce
An appropriate amount
Seaweed
p>
Appropriate amount
Steps
1. Prepare the ingredients.
2. Cook broccoli and peas in boiling water.
3. Pour a little white vinegar, salt and sesame oil into the broccoli and mix well.
4. Cook crab sticks and set aside.
5. Cut the pumpkin into small pieces and cook.
6. Beat the eggs, pour into a non-stick pan, shake well, turn on low heat and spread into egg cakes.
7. After the oil in the wok is hot, add the crab mushrooms and stir-fry for a while.
8. Add a little warm water and salt, mix well, collect the water and remove from the pot.
9. Remove the shrimp lines from the prawns, heat the oil in the wok, add the prawns and stir-fry them with a little salt.
10. Add bibimbap ingredients to the rice and mix well.
11. Wrap the rice in plastic wrap and form a ball.
12. After opening, place a square piece of seaweed that is larger than a ball and wrap it with plastic wrap.
13. Use the above method to make two small balls to make ears.
14. Cut out Kumamoto’s ears, eyes, mouth, etc. from the cheese slices.
15. Open the crab stick, take the red part and press out two red faces.
16. Rub the lunch box with white vinegar, spread the lettuce on the bottom of the box, and put the prepared kumamoto on it.
17. Open and fold the remaining crab sticks in half, and cut into thin strips in half. Cut the egg pancake in half, fold it in half and cut into thin strips in half.
18. Roll it up from the head and fix it to become a flower.
19.Finally put all the ingredients into the lunch box.