1, tuna and broccoli rice balls: First, wash rice and glutinous rice twice, put the rice, glutinous rice and water into a rice cooker, and the water content is higher than one knuckle of rice, and cook it with a rice cooker. Tear the broccoli into small flowers, rinse it with water, boil the water and put the broccoli in the blanching water. When the rice is cooked, add broccoli and tuna fish. Mix these ingredients evenly, take out a small ball and knead it into a ball, thus making the tuna and broccoli rice ball.
2. steamed spare ribs with taro+carrot, corn and quinoa rice: soak quinoa in advance, rinse quinoa and rice, put them into an electric lunch box, peel carrots and cut them into small pieces, cut corn kernels from corn cobs, put carrots and corn kernels into quinoa rice, and mix well with a little salt. Then chop the ribs into small pieces and soak them in water for a while. Marinate the ribs with salt, cooking wine, soy sauce and raw powder for a while. Peel the taro and cut it into small pieces. Mix the ribs and taro well. Put these ingredients into a rice cooker and cook them into rice.
3, Coke chicken wings+rice: Boil water, add cooking wine and a little ginger slices, cook for 2 minutes, and add chicken wings to blanch. Here, it is especially reminded that you don't need to cook chicken wings. The time of chicken wings in boiling water is about 1 minute, in order to remove the smell of meat. Rinse the blanched chicken wings with cold water and cut two knives on the surface of the chicken wings in order to better absorb the taste. Put a little oil in the wok, add the chicken wings and fry them until golden. Pour in cooking wine, light soy sauce and cola, and stew chicken wings over low heat.
4. Stir-fried chicken breast with colored pepper+rice: Cut the chicken breast into thin strips, mix well with salt, cooking wine, black pepper sauce and oil, then add raw flour and marinate for a while. Stir-fry the chicken breast with oil in the wok. When the chicken breast turns color, add the ginger and garlic and stir-fry together. If you like it cooked, cover it and stew for a few minutes.
5, taro sausage rice: wash the rice twice, put the rice and water into the lunch box, add oil and salt to soak for a while. Peel taro and cut it into small pieces. Here, I would like to remind you that you should wear disposable gloves when peeling taro to prevent allergic itching and slice the sausage. Put the taro and sausage into the lunch box, and steam the rice and corn segments with an electric lunch box. Here you can cook braised rice with a rice cooker, cook it and put it in a lunch box to take it to work or school.