Rice, stewed in the rice cooker the night before, then cooled and boxed. Or directly use a glass lunch box to hold raw rice and water, and the pot is just right.

As a side dish, if it is meat that needs to be processed for a long time, such as coke chicken wings, braised pork, or tomato brisket, or curry, chicken and potatoes, I will make it the night before, air-dry, box it, and most likely put it with rice, and then put it in the refrigerator for temporary storage.

If you want to serve cold salad the next day, wash and cut the corresponding ingredients, dry them and put them in another fresh-keeping box. Put the prepared sauce in a small box alone, or put it in a fresh-keeping bag and box, put it in the refrigerator together, and stir it together at noon the next day.

Another dish of stir-fry, washed and cut into pieces, dried, treated with ingredients, and placed in another fresh-keeping box. In this way, when you get up the next morning, you only need an extra ten minutes to get up early, and you can fry the vegetables and box them.

In this case, if you don't choose leafy vegetables, after all, it won't taste good if it fades. Will deliberately choose some roots, or eggplant, bell pepper, broccoli, asparagus and other ingredients.

Historical evolution of bento

The word "bento" first appeared in China during the Southern Song Dynasty, and then was introduced to Japan. The prototype of modern bento appeared in the Taoshan era in Japan (around the second half of the 6th century/kloc-0), that is, bento with food in a special bento box. At that time, celebrities and nobles often took their lunches when they watched flowers and red leaves.

At the beginning of Edo, the lunch was extremely simple, with a few rice balls and a little pickles at most. After the mid-term, the living standards of ordinary people have been greatly improved, and lunch boxes have become luxurious. There are not only "flower lunch", "drama lunch" and "parade lunch", but also "lunch in the play", which was eaten during the intermission of the drama at that time. Now it refers to a lunch with many dishes.

At that time, "behind the scenes" lunch was really practical. The rice is flat and round, just right in one bite, and it's all baked, so the rice won't dry. The food is also stewed and smoked, so don't worry about spoilage.

At that time, the way famous ministers or senior warriors enjoyed flowers was very similar to that of modern times. According to the ancient book (1695), Ji Yifan (Wakayama Prefecture), one of the "three royal families" of Tokugawa family, spent money enjoying flowers and stayed under the cherry trees from 8 am to 8 pm. At this time, the diet was specially sent by the restaurant.

The name of the Edo era is no different from that of modern enterprise executives, and they go to work in the city every day. And unless there is a special ceremony in the city, lunch is usually a lunch. Near noon, Ding Ding will send the lunch box to a fixed place. Because ministers can't enter the temple, trivial matters around Daming are usually handled by more than 300 young monks in the temple.

These young monks have low salaries and low status, so they often play tricks. If they send gifts from time to time, they will deliberately show their names to other rooms, or pretend not to pass on the lunch sent by the retainer to Daming. Daming can't accept his lunch in person because of his identity, and he is embarrassed to interrogate the young monk. He had to submit to humiliation, pretend to be elegant on an empty stomach, and go to the atrium to see koi fish or flowers and trees.