Lunch recipes that can be eaten cold include bacon mashed potato sandwich, pumpkin lunch, salmon lunch, purple rice lunch, fresh shrimp lunch and so on.
First, bacon mashed potatoes sandwich
Ingredients: 4 slices of toast, 200g of potatoes, 3 cucumbers, tomato 1 piece, half an onion, 3 slices of bacon, half a cup of yogurt, a little salt and a little black pepper.
1, peeled potatoes and cut into hob blocks. Steam in a steamer for about 20 minutes until the potatoes are soft and waxy. Just poke the chopsticks and you can easily penetrate.
2. Cut the onion into pieces. Soak in mineral water for 10 minute, and change the water for 1 2 times in case the onion is too strong. Drain the water. When the potatoes are steamed, mash the chopped onions with the potatoes while they are hot, which can not only preserve the crisp taste of onions, but also have a hint of sweetness. You can crush potatoes with a mud press, fork, etc. Keeping some potato particles can enrich the taste.
3. Wash the cucumber and cut it into thin slices. Slice tomatoes.
4. Do not add oil to the pan, add bacon, fry over low heat until the oil is out, and then fry until crispy. Remove bacon and use kitchen paper to absorb excess oil. Cool slightly and cut into crispy diced bacon.
5. Cucumber and bacon are added to the mashed potatoes that have been mixed with onions. Add half a cup of yogurt, a little black pepper and some salt, and stir well.
6. Put a thick layer of mashed potatoes on the toast. Put a piece of tomato on it. Cover with a thick layer of mashed potatoes. Put another piece of toast and press it gently. Divide it into four parts along the diagonal with a knife.
Second, pumpkin bento
Ingredients: 200g pumpkin, 0g strawberry100g, 2 salmon sausages, 2 eggs and half cucumber.
1, prepare all the ingredients: if the salmon sausage is frozen, it should be thawed in advance for use. Salmon meat is tender, bright in color and smooth in taste. It's high in protein and low in calories, so it's good to make low-fat lunch with salmon sausage.
2, processing ingredients: all ingredients are washed, pumpkin peeled and seeded and cut into squares, cucumber peeled for use. Wash strawberries and use kitchen paper towels to absorb water for later use.
3. Except strawberries and cucumbers, all the other ingredients are put into the pot, steamed for 5-8 minutes after the water is boiled, and the eggs are cooked together in the steamer.
4. Except pumpkins and strawberries, the rest of the ingredients are cut into hob shapes one by one, and finally they are put in a beautiful lunch box.
Third, salmon bento
Ingredients: 2 rice100g, taro 30g, salmon 25g, broccoli10g, 6 pieces of seaweed, 2g of cooked white sesame seeds and appropriate amount of lemon.
1, ingredients preparation: 2 rice100g, taro 30g, salmon 25g, broccoli10g, 6 pieces of seaweed, 2g of cooked white sesame seeds and lemon.
2. Cut the salmon into cubes and marinate with lemon slices 15 minutes.
3. Cut the taro into dices and steam on the pot for 15 minutes. You can use potatoes if you don't have taro at home.
4. Take it out after it is ripe and mash it.
5. Blanch the broccoli and cut it into pieces.
6. Brush the oil in a hot pan and add the diced salmon to stir fry.
7. After frying until the color changes, add appropriate amount of rice.
8. Add taro paste and broccoli powder to the pot.
9. Finally, add cooked white sesame seeds and fresh mushroom powder. Sesame can be cooked raw and cooked, and babies over one year old can add a small amount of salt.
10, stir all the ingredients evenly.
1 1, after the ingredients are fried, put a proper amount in your hand and arrange them into a triangle shape.
12. Finally, put a piece of seaweed outside the rice ball and decorate it. ?
Fourth, purple rice bento
Ingredients: a bowl of purple rice, a boiled egg, small sausage, bitter chrysanthemum, lettuce, corn kernels and small tomatoes.
1 Prepare all the ingredients, wash and drain the vegetables, cook and shell the eggs, cook and cool the rice, and thaw the frozen corn kernels at room temperature.
2. First cut off the roots of the bitter chrysanthemum, tear it into small pieces by hand, put it in the lunch box, be careful not to press it too hard, and then pour some salty sesame salad dressing.
3. Add appropriate amount of sushi vinegar or salad dressing to purple rice, mix well, wrap it with plastic wrap and arrange it into a ball shape, and put it on the bitter chrysanthemum.
4. Cut a cross at one end of the small sausage, and string the sausage and the small tomato with a toothpick. Preheat the multifunctional pot with a thin layer of oil, and fry the skewered sausage and tomato.
5. Then you can set the plate according to your own style.
Five, shrimp bento
Ingredients: Jenny's rare sausage 1 root, carrot 1 piece, half of broccoli, 5 shrimps, appropriate amount of rice, appropriate amount of seaweed slices and appropriate amount of salt.
1, prepare the required ingredients.
2. Cook rice with a rice cooker first. Wash broccoli and break it into small pieces, wash shrimp, boil the water in the pot, add broccoli and shrimp, blanch for 3 minutes, and take out for later use.
3. Cut a few knives diagonally on the surface of the sausage, heat the oil in the pot, add the sausage, and fry for about 5 minutes on low heat until both sides are golden.
4. Peel carrots, wash and wipe them, pour oil into the pot and heat them, pour carrots and stir fry for 3-5 minutes to soften, add a little salt to taste, and take out the pot.
5. Cut seaweed slices into long strips with the width of the index finger, make rice balls, wrap seaweed around the rice and put it in a lunch box.
6. Put other dishes into the lunch box in turn and get it.