Menu name: Egg-wrapped rice bento

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) tomato sauce 1/2 teaspoons

(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 and seasoning when it is half cooked. (1) Stir well, and then take the pan for later use. In addition, fry the sausage and put it in the lunch box.

(2) Beat the eggs and add salt to taste, heat the pot with oil, pour the egg liquid into the pan, fry the egg skin until it is cooked, immediately turn off the fire, pour the fried rice on the egg skin with 1/2, cover the other half of the egg skin, put it on the stool, and then pour the tomato sauce (you can pour the tomato sauce into a small plastic bag, cut a small hole in the egg skin and extrude the pattern).

(3) Boil the soybean granules in hot water for about 15 minutes, take them out after cooking, drain the water, mix in the seasoning (5) and serve them in a lunch box.

(4) Wash cauliflower and carrot, cut into pieces, blanch with hot water until cooked, scoop up and drain, put in the toilet, and then heat seasoning (4) and pour it on the cooked vegetables.