At present, the problem of lunch is a headache for many working families. In order to reduce the gathering of people, many unit canteens are closed. The lunch problem needs to be solved by themselves. Take-away meals are heavy in oil and salt, with too much seasoning added, the sanitary conditions are not guaranteed, and the price is not low. In order to be healthy and save time, many people become take-away families. You know, not all kinds of dishes are suitable for lunch. Bringing rice is not finished by putting the leftovers of the previous night into a lunch box.

For bringing rice, rice is the best staple food. If it is heated in a microwave oven, the heated rice can basically keep its original state. The staple food such as steamed bread and pie should not be brought into the box lunch. Steamed bread and pie heated by microwave oven are extremely easy to dry. For meat dishes, poultry meat, livestock meat and eggs are recommended, while seafood and fish are not suitable for rice. It is difficult for seafood and fish to keep their original color and flavor after being heated by microwave oven. Cold salad is also not suitable for bringing rice.

The first choice of vegetables is eggplant, potato and stem, such as tomato, eggplant, lotus root, potato, carrot, yam, etc., because these vegetables are easy to preserve and not easy to deteriorate, and it is not easy to change the color and fragrance of dishes after being heated by microwave oven. It has become a healthy choice for the family with rice. Dishes should not bring green leafy vegetables. If they are heated or stored in a microwave oven for too long, the vegetables will turn yellow and taste bad.

Today, I share 14 dishes suitable for office workers to bring their own lunchboxes. The combination of meat and vegetables is nutritious, simple, nutritious and healthy. You don't have to worry about what dishes to bring every day. Let's share the following practices and see if there are any dishes you like.

materials required for stir-frying garlic moss with shredded pork: 3g of garlic moss, 1g of pork belly, proper amount of oil and salt, 2 slices of ginger, half a tablespoon of cooking wine, 1 tablespoon of light soy sauce.

Steps:

1. Pinch off the old parts of the head and tail of garlic moss by hand, wash and drain.

2. cut the garlic moss into inches. Pork belly is cut into slightly thicker shreds. Pork belly is selected as the meat, and the fried garlic moss tastes fragrant. If lean meat or tenderloin is used, it is salted with starch after shredding, and the fried pork is tender in taste, so pork belly does not need to be salted.

3. add water to the pot to boil, add a little salt, add garlic moss and blanch it until it turns dark green, and take it out. When blanching garlic moss, adding a little salt to the water will make the color of garlic moss greener. Before frying garlic moss, adding more blanching 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 in cold water and let it cool, then take it out and drain it for later use. After blanching, put it in cold water and let it cool, 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, and the garlic moss is still warm, the color will turn yellow in a while.

5. add oil to the pan, heat it, add shredded pork belly and stir-fry, and stir-fry shredded pork belly to get oil. Pour in soy sauce and cooking wine, stir-fry the shredded pork and color it. The cooking wine has the function of removing fishy smell, so that the fried shredded pork is not fishy.

6. add garlic moss, add salt, stir-fry evenly over high fire, turn off the fire, and serve out and plate. A plate of shredded pork fried with garlic moss is ready.

materials for scrambled eggs with tomatoes: 2 tomatoes, 3 eggs, proper amount of oil and salt, 1 section of onion, 1 slice of ginger, 2 cloves of garlic, a few drops of rice vinegar and 1 tbsp of sugar.

Steps:

1. Prepare the required materials. Generally, we can use two or three eggs with the same amount of tomatoes. The ratio of eggs to tomatoes is very important. If there are fewer tomatoes, scrambled eggs will feel tasteless and greasy, and the fried dishes will be dry. If there are more tomatoes, it will be 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, so that the skin of the tomato can be peeled off easily.

3. cut off the pedicels of peeled tomatoes, and 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.

5. Knock the egg into the bowl, pour a few drops of vinegar into it, and beat it evenly, so that the yolk and egg white are fully blended together. Cut the onion into chopped green onion, mince the ginger and slice the garlic.

6. add oil to the pan and heat it. the amount of oil is a little more than the usual cooking. 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 liquid, spread out the egg cake, heat the egg liquid until it is slightly solidified, then stir-fry the egg into pieces, put the egg out for use, and put a little more oil in it, 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 the juice is obtained. Because tomato pulp contains a lot of water, there will be water precipitation.

8. Add the fried egg pieces, add the white sugar, stir-fry evenly, and cook on low heat for a while, so that the flavor of the egg pieces and tomatoes can be fully blended. Add tomatoes and pulp, add a little salt and garlic slices, stir-fry evenly over high heat, turn off the heat and serve.

Materials required for burning shredded pork and pepper into tomato strips: 4 eggplants, 4 peppers, 1g pork, appropriate amount of oil and salt, 1 section of onion, 1 slice of ginger, 2 cloves of garlic, 1 tbsp of soy sauce, 1/2 tbsp of soy sauce, and appropriate amount of water starch

Steps:

1. Remove the pedicels of eggplant and pepper, wash them, and cut the eggplant into pieces slightly thicker than chopsticks. Shred pork and pepper.

2. put the eggplant in a large bowl, add a little salt, mix well, marinate for 1 minutes, and marinate the water, so that the eggplant will not absorb too much oil when frying, and it is easy to fry.

3. add oil to the pan, heat it, stir-fry the tomato strips, stir-fry the tomato strips until they are slightly soft, and put them out for use.

4. Add chopped green onion, stir-fry in Jiang Mo until fragrant, then add shredded pork and stir-fry. Stir-fry shredded pork until the color turns white. Pour in cooking wine, soy sauce and soy sauce and stir-fry evenly. Stir-fry shredded pork and color it.

5. Add tomato strips and stir-fry evenly, add half a bowl of water, and then add a little salt, which should be put less or not. Salt has been added when curing. Bring to a boil with high fire, and turn to low heat to make it tasty.

6. when there is a little soup left in the pot, add shredded pepper and minced garlic, stir well, pour in a proper amount of water starch and thicken, heat until the soup becomes thick and all the juice is wrapped on the ingredients, turn off the fire, and take it out and plate it.

materials required for braised eggplant: 3 pieces of eggplant, proper amount of vegetable oil, salt, onion, ginger, garlic, soy sauce and starch

Steps:

1. Wash the eggplant and cut it into hob pieces.

2. Put the cut eggplant in a big bowl, add a little salt, mix well and marinate for 1 minutes.

3. Add half a bowl of water, salt, 1 tablespoon of soy sauce and half a spoonful of starch into the bowl, and stir well for later use.

4. add oil to the pan and heat it to 7% heat. add eggplant and fry until the edge of eggplant is reddish. take out and drain for later use.

5. Leave a little oil in the pan, add onion and ginger and stir-fry until fragrant, and add eggplant and stir-fry evenly.

6. pour in the prepared bowl juice, heat until the soup is thick, and the soup is wrapped on the eggplant, sprinkle with minced garlic and stir well.

materials required for stir-frying seasonal vegetables: 1 section of lotus root, 1 celery, 1 handful of dried fungus, 1 section of carrot, proper amount of oil and salt, 3 cloves of garlic, 1 teaspoon of chicken essence, and proper amount of water starch.

Steps:

1. Prepare the required materials. The fungus needs to be soaked in cold water for 3-4 hours.

2. scrape off the skin of lotus root, cut it into pieces, put it in clear water and soak it, so that the color of lotus root slices will not turn black, and the celery will be cut into sections with an oblique knife.

3. Tear off the roots of the soaked auricularia auricula, then tear it into small flowers, and cut the carrot into rhombic pieces.

4. add water to the pot to boil, blanch the lotus root slices for about 1 minute, take out the lotus root slices, put them in cold water to cool, and take them out and drain them for later use.

5. Boil the water in the pot again, add a little salt, pour in a few drops of oil, pour in celery blanching, blanch the celery until the color turns dark green, take out the celery, put it in cold water, take out and drain the water for later use. When blanching the celery, add a little salt and oil to the water to make the celery more green and blanch.

6. add oil to the pot, heat it, add minced garlic and saute until fragrant.

7. Add the auricularia auricula and carrot slices and stir-fry for 1-2 minutes. Do not stir-fry the auricularia auricula alone, so that the auricularia auricula is easy to fry and spill oil, and stir-fry with other ingredients, so that the auricularia auricula will not fry.

8. Add lotus root slices and celery and stir-fry for about 1 minute, then add salt and chicken essence, pour in a little water starch and thicken, stir-fry evenly with high fire, turn off the fire, and serve.

Materials required for burning mushrooms with potato chips: 2 potatoes, 25g of mushrooms, 2 peppers, proper amount of oil and salt, 1 section of onion, 2 slices of ginger, 2 cloves of garlic, 1 tbsp of soy sauce, 1/2 tbsp of starch and 1 tsp of sugar.

Steps:

1. Remove the roots of mushrooms, cut them in half, cut the larger ones into 4 cloves, and peel the potatoes.

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 pan and heat it to 7-8%. add potato chips and fry them until they look golden and have a hard shell. take out and control the oil for later use.

5. Leave a little oil in the pan, add onion, ginger and garlic and stir-fry until fragrant, add mushrooms and stir-fry evenly, and then add fried potato chips and stir-fry evenly.

6. Add the pepper slices, pour in the prepared juice, heat until the soup is thick, turn off the heat and serve out.

materials required for four-color stir-fry of Chinese yam: 25g of Chinese yam, 1 handful of celery, proper amount of auricularia auricula, 1 piece of carrot, proper amount of oil and salt, 1 slice of ginger, 2 cloves of garlic, 1 teaspoon of chicken essence and proper amount of water starch

Steps:

1. Prepare the required materials, soak the auricularia auricula in warm water for 1-2 hours in advance, soak the auricularia auricula, peel the Chinese yam and carrot.

2. Remove the roots of auricularia auricula, tear it into small flowers, cut celery into sections with an oblique knife, cut carrot into rhombic slices, cut yam into rhombic slices, put it in clean water, and add a few drops of vinegar, so that the yam slices 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 dark. Take out the vegetables together, and add salt blanch to the water to make the vegetables more green.

4. Put it in cold water, take it out and drain it, so as to keep the taste of vegetables crisp and tender. If it is not cold water, the color of vegetables will turn yellow and the taste will not be crisp and tender.

5. add oil to the pan, heat it, add ginger slices and garlic slices to saute until fragrant, then add auricularia and stir-fry for 1-2 minutes.

6. Add celery, yam and carrot slices, add proper 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 out and plate.