Pupils' spring outing lunches include barbecue lunches, egg and vegetable patties and so on.

1. barbecue lunch.

materials: sliced pork, sausage, green pepper, carrot, oil, sugar, pepper, pickled radish, soy sauce, pepper, rice, kidney beans, hot dogs, salt and white sesame seeds.

Practice:

Wash and chop vegetables for later use. Cut the sausage and hot dog in half and string them with bamboo sticks. Marinate pork slices with seasoning for 15 minutes, then roll up fried bean slices and carrot slices. Roast the kebabs on both sides with charcoal, then sprinkle with white sesame seeds. If there is no charcoal, you can use a gas stove or a pan on the oven. Put the rice on a plate and decorate it with two pieces of pickled radish.

2. Egg and vegetable patty bento.

materials: rice, pork, broccoli, eggs, asparagus, ginger, shrimps and tomatoes.

Practice:

Chop pork, shrimp and ginger slices and add sauce, cooking wine, sesame oil and starch to taste. Heat the pot with proper amount of water, add 1 tablespoon of salt and 1 tablespoon of oil, and cook broccoli and asparagus in the pot. Quickly pass the ice water and set it aside. When steaming vegetables, first put a piece of zongzi leaf into a circular mold, then add pork into eggs, steam in the pot for 1 minutes, take out the mold and put it in the shape of the sun.

sprinkle broccoli on one end of the lunch box, then fill the rest with rice, then put eggs on the rice. Like flowers, cut asparagus into appropriate lengths as branches and leaves to make a shape. Finally, decorate with a little tomato.