For take-away rice, rice is the best staple food. When heated by 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 will share 14 dishes suitable for office workers to bring their own lunchboxes. The combination of meat and vegetables is nutritious, simple, delicious and healthy. Learn these dishes and 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 for stir-frying garlic moss with shredded pork: 300g of garlic moss, pork belly 1 00g, proper amount of oil and salt, 2 slices of ginger, half a tablespoon of cooking wine, light soy sauce1tablespoon,
Practice steps:
1. Garlic moss is pinched off the older parts of the head and tail by hand, washed and drained.
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, the shredded pork is marinated with starch, and the fried pork is tender, so the pork belly does not need to be marinated.
3. Boil the pot with water, add a little salt, add garlic moss and blanch it until the color turns dark green, and take out the garlic moss. 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 for cooling, remove and drain the water for later use. After blanching the garlic moss, put it in cold water for cooling, so that the color of the garlic moss will not turn yellow and the crispy taste of the 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. Heat the pot with oil, add pork belly and stir fry, and stir fry 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. 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, 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. Generally, we can use two or three eggs with the same size 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 it is easy to peel off the skin of the tomato.
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 use a knife to remove the pulp of the tomato, and use a blade to separate the pulp from the pulp of the tomato.
5. Knock the egg into the bowl, pour in a few drops of vinegar, and beat it evenly, so that the egg 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 pot and heat it. The oil is a little more than usual cooking. Before pouring the eggs, shake the oil pan and let the oil cover the bottom of the pot, so that the eggs will not stick to the wall of the pot. 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 for a while on low heat, so that the flavor of the egg pieces and tomatoes can be fully integrated. 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 tomato strips with shredded pork and pepper: 4 eggplants, 4 peppers, pork 1 00g, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, light soy sauce1tablespoon, light soy sauce12 tablespoons.
Practice steps:
1. Eggplant and pepper are pedicled, washed and 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 minutes, and marinate the water, so that the eggplant will not absorb too much oil when frying, and it is easy to fry.
3. Heat the pot with oil, 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, then add shredded pork and stir-fry, the color of the fried shredded pork turns white, pour in cooking wine, soy sauce and soy sauce and stir-fry evenly, and stir-fry the shredded pork and color it.
5. Add the tomato strips and stir-fry evenly, add half a bowl of water, and then add a little salt. The salt should be put less or not. The salt has been added when pickling. Bring it to a boil, and turn to a medium-low fire to make it tasty.
6. Heat until there is a little soup left in the pot, add shredded pepper and minced garlic, stir well, pour in appropriate amount of water starch to thicken, heat until the soup becomes sticky and the juice is wrapped in 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 the eggplant and cut it into hob blocks.
2. Put the cut eggplant in a large bowl, add a little salt, mix well and marinate for 10 minute.
3. Add half a bowl of water, salt, 1 spoon 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 70% heat. Add eggplant and fry until the edge of eggplant is reddish. Remove 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 in the prepared bowl juice and heat until the soup is thick. The soup is wrapped on the eggplant, sprinkle with minced garlic and stir well.
Materials for stir-frying seasonal vegetables: lotus root 1 segment, celery 1 tree, auricularia auricula (dried) 1 handle, carrot 1 segment, proper amount of oil and salt, 3 cloves of garlic, chicken essence 1 teaspoon, proper amount of water starch,
Practice steps:
1. Prepare the required materials. Auricularia auricula needs to be soaked in advance. Soak the dried Auricularia auricula in cold water for 3-4 hours, soak the Auricularia auricula fully, remove the leaves from celery, peel and wash carrots.
2. Scrape off the skin of the lotus root, cut it into pieces, put it in clear water and soak it, so that the color of the lotus root will not turn black, and the celery will be cut into sections with an oblique knife.
3. Tear off the roots of the soaked fungus, then tear it into small flowers, and cut the carrot into rhombic pieces.
4. Add water to the pot to boil, put the lotus root slices in blanching water 1 minute or so, 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, add celery blanching, blanch the celery until the color turns dark green, take out the celery, put it in cold water, take it 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 then blanch it before adding cold water.
6. Add oil to the pot and heat it. Add minced garlic and saute.
7. Add the fungus and carrot slices and stir-fry for 1-2 minutes. Don't stir-fry the fungus alone, so that the fungus is easy to fry and spill oil, and stir-fry with other ingredients, so that the fungus will not fry.
8. Add lotus root slices and celery, stir-fry with high fire for about 1 minute, then add salt and chicken essence, pour in a little starch, stir-fry evenly with high fire, turn off the fire, and serve.
Materials required for burning mushrooms with potato chips: 2 potatoes, 250g of 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, sugar1teaspoon,
Practice steps:
1. Remove the roots of the mushrooms, cut them in half, cut the larger ones into 4 pieces, peel the potatoes, wash them, and evenly cut them into pieces as thick as two coins, which are easy to break when they are too thin.
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 to boil, add mushrooms and blanch until soft, and remove and control the water.
4. Add oil to the pan and heat it to 70-80%. Add potato chips and fry them until they are golden in appearance and have a hard shell. 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, 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.
Materials for four-color stir-fry of Chinese yam: 250g of Chinese yam, celery 1 handle, proper amount of auricularia, carrot 1 segment, proper amount of oil and salt, ginger 1 slice, 2 cloves of garlic, chicken essence 1 teaspoon, and proper amount of water starch.
Practice steps:
1. Prepare the required materials, soak the auricularia auricula in warm water in advance 1-2 hours, soak the auricularia auricula, peel the yam and carrot, wash, remove the leaves and roots of celery, and wash.
2. Remove the roots of auricularia auricula, tear it into small flowers, cut celery into sections with an oblique knife, cut carrots 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 darker. Take out the vegetables together, and add salt to the water to make the vegetables more green.
4. Put it in cold water 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. Heat the pan with oil, add ginger slices and garlic slices to saute until fragrant, and 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.