For takeaway rice, rice is the best staple food. When heated in a microwave oven, the heated rice can basically keep its original state. Steamed bread, pies and other staple foods should not be brought into the box lunch. Steamed bread and pie heated by microwave oven are extremely dry. Poultry, livestock and eggs are recommended for meat dishes, while seafood and fish are not suitable for rice. It is difficult to keep the original color and flavor of seafood and fish after being heated by microwave oven. Cold salad is not suitable for bringing rice.
Eggplant, potato and stem are preferred as vegetables, such as tomato, eggplant, lotus root, potato, carrot and yam. Because these vegetables are easy to preserve, they are not easy to deteriorate, and it is not easy to change the color and flavor of the dishes after being heated in the microwave oven. For families with rice, it has become a healthy choice. Dishes should not bring green leafy vegetables. If they are heated or stored in the microwave for too long, the vegetables will turn yellow and taste bad.
Today I share 14 dishes suitable for office workers to bring their own lunch boxes. The combination of meat and vegetables is nutritious, simple, delicious and healthy. If you learn these dishes, you don't have to worry about what dishes you bring every day. Let's share the practice and see if there are any dishes you like.
Fried shredded pork with garlic moss material: garlic moss 300g, pork belly 100g, proper amount of oil and salt, 2 slices of ginger, half a tablespoon of cooking wine, light soy sauce 1 tablespoon,
Practice steps:
1. Pinch off the older parts of garlic moss by hand, wash and drain.
2. Cut the garlic moss into inches. Pork belly is cut into slightly thick silk. Pork belly is the meat, and fried garlic moss tastes delicious. If you use lean meat or tenderloin, shred it and marinate it with starch, the fried pork will taste tender, and the pork belly will not need to be marinated.
3. Boil the pot with water, add a little salt, blanch the garlic moss until the color turns dark green, and remove the garlic moss. When scalding garlic moss, adding a little salt to the water will make the color of garlic moss greener. Before frying garlic moss, adding more blanching water can remove the spicy taste of garlic moss, shorten the frying time of garlic moss and make garlic moss easy to taste.
4. Quickly put the blanched garlic moss into cold water to cool, remove and drain for later use. Blanched garlic moss and cooled in cold water, so that the color of garlic moss will not turn yellow and the crispy taste of garlic moss can be maintained. If the garlic moss is not cold after blanching, it will still be warm and turn yellow after a while.
5. Heat the oil in the pot, add the pork belly and stir fry, and stir fry the pork belly to get oil. Pour in soy sauce and cooking wine, stir-fry shredded pork and color. Cooking wine has the function of removing fishy smell, so the fried shredded pork is not fishy.
6. Add garlic moss, add salt, stir-fry evenly on high fire, turn off the fire and serve. A plate of shredded pork with garlic moss is ready.
Scrambled eggs with tomatoes Ingredients: 2 tomatoes, 3 eggs, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, a few drops of rice vinegar, sugar 1 spoon.
Practice steps:
1. Prepare the required materials. In general, we can use two or three eggs and tomatoes of the same size. The ratio of eggs to tomatoes is very important. Without tomatoes, scrambled eggs will feel tasteless and greasy, and the fried vegetables will be dry. Too many tomatoes are too sour, and too much soup.
2. Cross the top of the tomato with a knife, put it in a bowl, pour in boiling water, and scald it in boiling water for 1-2 minutes. It is easy to peel off the tomato skin.
3. Cut off the pedicels of peeled tomatoes, then cut each tomato into 8 petals on average and cut into pieces the size of orange petals.
4. Then remove the pulp of the tomato with a knife, and separate the pulp from the pulp of the tomato with a blade.
5. Knock the egg into the bowl, pour in a few drops of vinegar, and stir well to make the egg yolk and egg white fully blend together. Cut onion into chopped green onion, mince ginger and slice garlic.
6. Add oil to the pot and heat it. The oil is cooked a little more than usual. Before pouring the eggs, shake the oil pan and let the oil cover the bottom of the pan, so that the eggs will not stick to the wall of the pan. Pour in the egg mixture, spread out the omelet, heat the egg mixture until it is slightly solidified, then fry the egg into pieces, take it out for use, and add a little more oil, so that the fried egg tastes fragrant and fluffy. If there is less oil, the egg liquid will stick to the pan easily.
7. Add a little oil to the pot and heat it. Add chopped green onion and Jiang Mo until fragrant, then add tomato pulp and stir-fry until juice is obtained. Because tomato pulp contains a lot of water, there will be water precipitation.
8. Add the fried egg pieces, add sugar, stir-fry evenly, and cook for a while on low heat to fully blend the flavor of the egg pieces and tomatoes. Add tomatoes and pulp, add a little salt and garlic slices, stir-fry evenly over high heat, and turn off the heat and serve.
Materials for burning tomato strips with shredded pork and pepper: 4 eggplant, 4 peppers, pork 100g, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, soy sauce 1 tablespoon, soy sauce 1/2 tablespoons, and water starch.
Practice steps:
1. Eggplant and pepper are pedicled, washed, and eggplant is cut into strips slightly thicker than chopsticks. Shred pork and pepper.
2. Put the eggplant in a large bowl, add a little salt, mix well, marinate for 10 minute, and marinate in water, so that the eggplant will not absorb too much oil when frying, and it is easy to fry.
3. Heat the oil in the pan, stir-fry the tomato strips, stir-fry the tomato strips until they are slightly soft, and take them out for later use.
4. Add chopped green onion, stir-fry in Jiang Mo, then add shredded pork to stir-fry until the color of the fried shredded pork turns white, add cooking wine, soy sauce and soy sauce, stir-fry evenly, and stir-fry the shredded pork and color it.
5. Add tomato strips and stir well, add half a bowl of water and add a little salt. Salt should be put less or not. Salt has been added when pickling. Bring to a boil, turn to medium-low heat and taste.
6. Heat until there is a little soup left in the pot, add shredded pepper and minced garlic, stir fry evenly, pour in appropriate amount of water starch to thicken, heat until the soup becomes sticky, and the juice wraps the ingredients, turn off the fire and serve out.
Materials required for braised eggplant: 3 eggplants, proper amount of vegetable oil, salt, onion, ginger, garlic, soy sauce and starch.
Practice steps:
1. Wash eggplant and cut into hob blocks.
2. Put the cut eggplant into a large bowl, add a little salt, mix well and marinate for 10 minute.
3. Add half a bowl of water, salt, 1 tablespoon of soy sauce and half a tablespoon of starch to the bowl, and stir well for later use.
4. Add oil to the pot and heat it to 70% heat. Add eggplant and stir-fry until the edge of eggplant is reddish. Take out and drain for later use.
5. Leave a little oil in the pot, add onion and ginger and stir fry until fragrant, and add eggplant and stir fry evenly.
6. Pour the prepared bowl juice and heat it until the soup is thick. Wrap the soup on the eggplant, sprinkle with minced garlic and stir well.
Seasonal vegetable stir-fry materials: lotus root 1, celery 1, dried fungus 1, carrot 1, appropriate amount of oil, salt, 3 cloves of garlic, chicken essence 1 teaspoon, appropriate amount of water starch,
Practice steps:
1. Prepare the required materials. Auricularia needs to be soaked in advance. Soak dried Auricularia in cold water for 3-4 hours, soak Auricularia thoroughly, remove leaves from celery, peel and wash carrots.
2. Scrape off the skin of the lotus root, cut it into pieces and soak it in clear water so that the color of the lotus root will not turn black. Cut the celery into sections with an oblique knife.
3. Tear off the soaked fungus by roots, then tear it into small flowers, and cut the carrot into diamond-shaped pieces.
4. Add water to the pot to boil, blanch the lotus root slices for about 1 min, take out the lotus root slices, cool them in cold water, and take out and drain the water for later use.
5. Boil the water in the pot again, add a little salt, pour a few drops of oil, add celery blanching water, blanch the celery until the color turns dark green, take out the celery, put it in cold water, take it out and drain it for later use. When blanching celery, add a little salt and oil to the water to make the celery greener, and then blanch it with cold water.
6. Add oil to the pot and heat it. Add minced garlic and stir-fry until fragrant.
7. Add auricularia auricula and carrot slices and stir-fry for 1-2 minutes. Don't fry black fungus alone, so it is easy to fry black fungus until it leaks oil. Stir it with other ingredients, so it won't be fried.
8. Add lotus root slices and celery, stir-fry for about 1 min, then add salt and chicken essence, pour in a little starch, stir-fry evenly over high fire, turn off the fire and serve.
Materials required for burning mushrooms with potato chips: 2 potatoes, 250g mushrooms, 2 peppers, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, soy sauce 1 tablespoon, starch 1 2 tablespoons, and sugar1teaspoon.
Practice steps:
1. Root mushrooms, cut them in half, cut the larger ones into 4 pieces, peel potatoes, wash them, and evenly cut them into pieces as thick as two coins. If they are too thin, they will break easily when fired.
2. Slice the pepper, cut the onion into chopped green onion, mince the ginger and slice the garlic. Add half a bowl of water to the bowl, then add soy sauce, salt, sugar and starch and mix well to make juice.
3. Add water to the pot and bring to a boil. Add mushrooms and blanch until soft. Remove and control the water.
4. Add oil to the pot and heat it to 70% to 80% heat. Add potato chips and fry until the appearance is golden and the shell is hard. Remove and control the oil for later use.
5. Leave a little oil in the pot, add onion, ginger and garlic and stir-fry until fragrant, add mushrooms and stir-fry evenly, then add fried potato chips and stir-fry evenly.
6. Add Chili slices, pour in the prepared juice, heat until the soup is thick, and turn off the fire and serve.
Materials required for four-color stir-fried yam: yam 250g, celery 1 bar, edible fungus, carrot 1 section, oil and salt, ginger 1 slice, garlic 2 petals, chicken essence 1 teaspoon, and water starch.
Practice steps:
1. Prepare the required materials, soak auricularia auricula in warm water in advance 1-2 hours, soak auricularia auricula, peel yam and carrot, wash, remove leaves and roots from celery, and wash.
2. Remove the roots of auricularia auricula and tear it into small flowers, cut celery into sections with an oblique knife, cut carrots into rhombic pieces, cut yam into rhombic pieces, put them in clean water, and add a few drops of vinegar, so that the yam pieces will not be oxidized and blackened.
3. Boil the pot with water, add a little salt, add celery pieces, carrot slices and yam slices, and blanch until the celery becomes darker. Take out the vegetables together and add salt to the water to make the vegetables greener.
4. Drain the water in cold water, so as to keep the crisp and tender taste of vegetables. If it is not cold water, the color of the dish will turn yellow and the taste will not be crisp and tender.
5. Heat the oil in the pan, add ginger slices and garlic slices and stir-fry until fragrant, then add fungus and stir-fry for 1-2 minutes.
6. Add celery, yam and carrot slices, add appropriate amount of salt and chicken essence, stir-fry quickly and evenly over high fire, pour in a little water starch to thicken, stir-fry evenly over high fire, turn off the fire and serve.