Menu category: Japanese food
Recipe making: [raw materials/seasonings]
2/3 bowls of rice
1 tbsp shredded pork
Eggs 1
6 cauliflowers
A little shredded carrot
Soybean 1/2 cups
Five small sausages
(1) salt 1/2 teaspoons
White pepper 1/2 teaspoons
1/2 tablespoons chopped green onion
Sesame oil 1/2 teaspoons
(2) Salt 1/3 teaspoons
(3) 1/2 teaspoons of tomato sauce
(4) 1 tbsp milk
Salt 1/3 teaspoons
1/2 tablespoons cream
Sugar 1 teaspoon
(5) Black pepper 1 teaspoon
Salt 1 teaspoon
A little raw pepper
[production process]
(1) Take an oil pan, saute chopped green onion, add shredded pork and stir fry, add rice when it is half cooked, stir fry with seasoning (1), and then take the pan for later use. In addition, fry the sausage and put it in the lunch box.
(2) Beat the eggs well and add salt to taste, heat the pot with oil, pour the egg liquid into the pot, turn off the fire immediately after frying the egg skin, pour fried rice 1/2 on the egg skin, cover the other half of the egg skin, put it on the stool, and then pour tomato sauce (you can pour tomato sauce into a small plastic bag, cut a small hole and extrude patterns on the egg skin).
(3) Boil the edamame kernels in hot water for about 15 minutes, take them out after cooking, drain the water, mix in the seasoning (5) and put them in a lunch box for eating.
(4) Wash cauliflower and carrot, cut into pieces, blanch with hot water until cooked, scoop up and drain water, put it in the toilet, and then heat seasoning (4) and pour it on the cooked vegetables.
Menu Name: Fresh Flower Sushi Bento
Menu category: Japanese food
Recipe making: [raw materials/seasonings]
2 bowls of sushi rice (refer to sushi rice method)
2 pieces of dried slices (15cm) (boiled with chaiyu soy sauce).
Two eggs
2 tablespoons dried red beans
2 tablespoons meat floss
Cucumber 1 strip
Ham 1 slice
Cleaning film 1 sheet
Bamboo curtain 1
Frozen bento 1
(1) 2 pieces of seaweed.
(2) 2 pieces of egg skin
(3) 1 large fish eggs
(4) Porphyra powder 1 large package (sushi looks and tastes above)
[production process]
(1) Prepare sushi rice and let it cool. Wash other materials and cut them into sections for later use. Break up the eggs and fry them into egg skins and cut them into strips for later use.
(2) Spread 1 piece of cleaning film on the bamboo curtain. Spread sushi rice evenly in the middle, leaving 1 cm on the left and right, and 3 cm at the end. Spread all the materials in the center of the rice in sequence, lift the front end and press it to the other end, then roll it up with a bamboo curtain and fix it. While tightening, press at both ends, and then remove the bamboo curtain. Cut into eight equal parts for later use.
(3) Take four pieces and wrap them with seaweed slices and egg skins respectively. Before wrapping, take off the cleaning film, wrap them with seaweed skins or egg skins, and then wrap the cleaning film back.
(4) The other four pieces are dipped in seasonings (3) and (4) respectively. Take off the cleaning film and dip it, then wrap it and put it back in the stool.
The cold box is put into the refrigerator and then taken out, and then sushi is put in to achieve the purpose of preservation.