Gourmet skills

How to manage bento ingredients without turning yellow or losing flavor

Perhaps due to his* influence, I started cooking when I was very young She is interested in cooking and especially loves the bento boxes she makes. Now I also like to prepare lunch boxes for my two cats. It is one of the most fulfilling things for a mother to make the children look forward to it when they open the lunch boxes.

However, I still remember that when I was inexperienced at the beginning, although the freshly made bento was very beautiful, the color and taste were greatly changed after steaming, which immediately shocked me... Later I asked a senior for advice ( That’s my grandma), and I realized how important it is to choose the right bento dishes. From then on, my mommies never complained about the bento made by their mother (Sahua)~ Below I will sort out some ingredients suitable for making bento, everyone You can refer to it!

(How to preserve the prepared bento so that it is less likely to spoil? You can refer to the wisdom of Japanese housewives! Teach you the most natural bento preservation skills)

Rhizomes Vegetables do not change color

As long as the bento dishes turn yellow, it not only looks unpalatable, but also means that a lot of nutrients inside are lost. Therefore, it is best not to bring leafy vegetables, but to bring root vegetables that will not change color, such as potatoes, carrots, onions, wild rice shoots, corn, etc., which are very suitable.

Mushrooms are also delicious when heated

Another problem with bento dishes is that they tend to lose flavor after repeated heating. However, mushrooms do not have this problem and are still as good even after steaming. Eat! In addition to the common shiitake mushrooms, mushrooms, oyster mushrooms, snow white mushrooms, Hongxi mushrooms, king oyster mushrooms, etc. are all recommended. (However, mushrooms that easily release water, such as enoki mushrooms, are more troublesome. It is recommended to avoid them or drain them after cooking, otherwise the whole lunch will be wet)

Beans and vegetables are nutritious

The nutritional value of beans is very high. When Ms. Tan Dunci shared her family’s lunch method, she also said that a staple food, a vegetable, and beans can achieve a nutritional balance, making it one of the best lunch dishes. Legumes and vegetables such as peas, green beans, edamame, soybeans, etc. can be used as side dishes.

Eggs are delicious and come in many varieties

Eggs are also a lunch dish that I often make. Children are very receptive to them, and it is not easy to get tired of them if you try different methods. Omelettes, braised eggs, etc. Eggs and scrambled eggs are not easy to lose their flavor after being reheated. They can also be combined with chopped green onion, nine-story pagoda, shredded red radish, etc. to create various flavors. (However, it is not recommended to have a lot of soup like tomato scrambled eggs! The sauce will affect the taste of other dishes and easily spoil the bento)

Stewed meat as the main course

Stewed meat dishes are very suitable for bento dishes, because the taste does not change easily due to long cooking and repeated heating, and there are many variations when paired with different sauces. For example, coconut milk curry chicken, red wine braised beef, rock sugar braised pork, etc. are all dishes I often make. A small tip is that stewed meat usually has some sauce. It is recommended to use a lunch divider to separate it. It is best not to let the sauce soak into the rice!