Generally for lunch I basically a staple is basically rice, in addition with two dishes.
The production division of labor is generally like this.
Rice, the night before the rice cooker simmering well, after drying cold box. Or just use a glass lunch box with raw rice and water, on the pot just right.
The side dishes, if you need a long time to deal with meat, such as cola chicken wings ah, braised pork ah, or tomatoes, beef brisket, or curry chicken potatoes and other dishes, I will be done the night before, cooled down and boxed, most likely with the rice and rice loaded, and then put into the refrigerator for temporary storage. If I want to serve a coleslaw the next day, I'll wash and cut up the ingredients, dry them out and put them in a separate tupperware. Put the sauce in a small box, or put it in a plastic bag and put it in the box, put it in the refrigerator together, and then mix it together when you serve it at noon the next day.
For the other stir-fry, I'd wash, cut, dry, and process the ingredients together in a separate tupperware box. This way, the next morning, you only need to get up 10 minutes earlier, you can stir-fry the vegetables, and put them in the box. In this case, I wouldn't choose leafy vegetables, because they won't taste good if they're wilted. Instead, I'd go for something rooty, like eggplant, bell peppers, broccoli, asparagus, or something like that.
When you go out, just put the lunch box you prepared the night before and the vegetables you fried in the morning into a lunch bag.
This way of distribution saves time and prevents the vegetables from being stored in the fridge all night if they are made a day in advance.
I used to eat at neighborhood restaurants, cafeterias, and takeout, and I felt like I was getting a lot of gas.
Then I started cooking after I moved, about half a year ago.
At first, I thought it was unhealthy to put the refrigerator in the evening, so I stir-fried vegetables in the morning, and the main food was the porridge booked for the night before, and I used the kind of rice cooker that can be booked to make some more, and then in the morning, I put the diluted porridge out, and then the thicker ones underneath were used as the main food for the noon meal, and this way I could solve the problem of the two meals in one time.
Later on, getting up early is too much of an impact on the rest, the night before, more fried some vegetables, eat part of the evening, the rest of the next day at noon in the refrigerator. If the staple food is rice on the reservation, if it is sweet potato pumpkin corn these on the morning get up and cook on the wash after cleaning up just can eat, but also in the morning and at noon the amount of two meals, so that one time to solve the problem of two meals.
Eat their own cooking feel particularly healthy, and spend an hour or so, to solve the two meals, I think it does not take up time, eating dinner outside to find the ground, wait for a place, eat back to about an hour.
Moreover, if you cook by yourself, you will be able to practice your cooking skills, and you will be able to experience the fun of cooking and the freshness of the food.
I'm not sure if I'm going to be able to do this, but I'm sure I'll be able to do it on my own.
I've been cooking for half a year now.
I wash the vegetables the night before, cut them up and put them in a plastic box. The next morning, I got up to do the dishes, rice is also the night wash good soaked in the morning rice cooker cooking. I will never eat overnight food, no matter what dish, must be the day to do the day to eat
The company's nearby restaurant is poor, takeout dare not eat, forced to cook, and now have fallen in love with cooking, hahaha!
Finally attached to one of my two days of lunch, by the way I eat vegetarian, so are fried vegetables
This is my week five days of lunch, the first night to cut the vegetables, the next morning quickly done. In half the cases it's one hot dish, one cold dish, and one main dish.
Basically, the gazpacho is cut on the first day of the week, mixed with some garlic soy sauce as a seasoning, and then poured into the dish when eating.
Today's lunch meal to eat mushrooms steamed chicken thighs, seasoning put good, noon with a small electric lunch box with steam, a layer of vegetables layer of staples.
I have a long time to bring rice, work where there is a cafeteria, but eat long, feel the taste are the same, tired of eating. And the cafeteria meals are still quite expensive, the health condition is not very assured, decided to bring their own meals. I always bring freshly made food in the morning, never in the evening. But this point I think and personal journey from the company far not far have to do with, I am very close to the company, walking is about 15 minutes, so my morning time is still quite sufficient, but if the company is farther away from the friends in the morning to do it a little difficult. In the morning, I put the rice into the rice cooker to cook first, and then stir-fry the vegetables. Vegetables are all root vegetables, never with leafy vegetables, leafy vegetables, a boring will not be delicious. The dishes are usually pre-processed the night before, such as mushrooms, washed, blanched in hot water, cooled and put in the refrigerator, meat slices in the refrigerator refrigerator. In the morning, the meat slices fried mushrooms, you can also put a little carrot slices, a few minutes fried. You can also make some dumplings or buns on weekends, and then you can bring some on Mondays, which is also a lot more convenient. Or you can make some beef in sauce and cut some into it when you bring rice, which is also very convenient. The fact is that the most important thing is that you have to be able to get the most out of your life, and you have to be able to get the most out of your life, and you have to be able to get the most out of your life.
I'm a working person and a fitness enthusiast.
A sentence three practice, seven points to eat, eating habits are more important, the company does not have a cafeteria, in the convenience store or restaurant meals are more greasy, not conducive to good health, but the fitness meal takeaway is usually very high price, usually only some vegetables and a few pieces of chicken breast, can not afford to spend, and began to do their own fitness meals before work to bring to the company.
In fact, it is relatively simple, usually two meat and one vegetarian, meat only consider beef and chicken breasts, beef are stewed in a large piece, the practice is relatively simple, the pressure cooker into the ginger, garlic, cinnamon, star anise, fennel, dried chili peppers, etc., and pour soy sauce, soya sauce, canned beer, stewed and put into a pot of slow cooking flavor, large fire juice, every day, with a few pieces of food can eat for several days.
Do breakfast when the chicken breast with the same pressure cooker, add wine, ginger, garlic, stewed sliced with some soy sauce can be.
As for vegetables, you can boil some greens, cabbage, potatoes, tomatoes, broccoli, etc., you can also fry celery, radish, spinach, etc. with a small amount of olive oil, depending on personal preference, you can also use the egg steamer to steam a couple of eggs, to add protein.
Before going to bed at night to prepare the ingredients, rice cooker timer cooking, do these dishes generally as long as 15 minutes or so, and then canned, so that the meal is both hot and healthy, but also can save some food costs, why not do it?
Get up every morning to do, usually a meat and two vegetarian.
The company I work for does not provide lunch, and after starting to eat a period of time after the takeaway, I feel that this is not good to eat takeaway, the main takeaway is also expensive ah
So began to learn with other colleagues in the company, their own meals to the company, to the midday as long as the microwave oven to heat up a little bit on the good, so that the affordable and hygienic
Then Started my daily journey with the meal, normal every night after work home, began to do dinner, more than one will do on one, and then do more of that with a special lunch box, put it into the refrigerator to freeze
And so the next day when you go to work, put the lunch box towards the bag, and no one can see, but the bad thing is that every time to eat at noon, you have to start lining up in the microwave oven in front of the
When you are in the microwave oven, you have to use a microwave to heat up the food, and then you have to use a microwave oven.
While it does not take much time to heat up a copy, but can't help but be crowded ah, there is no good is that, during the meal, will not be able to look at other people's lunchboxes what is the dish
As long as you see other people's lunchboxes of the dish is better, you can't help but want to pinch up to taste, I don't know if it is just me from the same kind of, cover your face
They bring their own series of meals, the company has a canteen, the canteen meals really not good, the company has a canteen, the canteen meals really not good. The company has a cafeteria, the food is really not good, but I want to gain weight, so I usually bring their own meals, meat dishes I do at night, vegetables fried in the morning, fresh a little
The unit where I work has a cafeteria, but the cafeteria aunts cooking level really can not be complimented I engaged in the work of the clerks, the wage is not high
So often eat outside the cost of not afford to eat on their own to cook with food
The company has a cafeteria, but it is not a good place for me to work, but I do not know what to expect.
I usually make a little bit more for dinner and leave some for the next day
I like cabbage, but I never bring it to work because it has nitrites
Overall, if you bring it to work, you can eat it on your own, and you don't have to worry about hygiene and other things, which is still better
Here's a picture of a thermos I made myself in the morning, and I left it behind in the workplace.
I've left my thermos at work this morning, so I had to pack it in a takeout box
I'll just ask the cafeteria aide to warm it up, but I think it looks good.