The lunch menu that can be eaten cold includes bacon mashed potato sandwich, pumpkin lunch, salmon lunch, purple rice lunch and fresh shrimp lunch.

bacon and mashed potatoes sandwich

ingredients: 4 slices of toast, 2g of potatoes, 3 cucumbers, 1 tomato, half an onion, 3 slices of bacon, half a cup of yogurt, a little salt and a little black pepper.

1. Peel potatoes and cut into hob blocks. Steam in a steamer for about 2 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 1 minutes, and change the water once or twice in case the onion smells 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, pan without oil, add bacon, fry over low heat until oil comes 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. Spread 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: 2g pumpkin, 1g strawberry, 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 later 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. Handling ingredients: Wash all ingredients, peel the pumpkin, remove seeds and cut into cubes, and peel the cucumber for later 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, boiled and steamed for 5-8 minutes, while the eggs are cooked together in the steamer.

4. Except pumpkins and strawberries, cut the rest of the ingredients into hob shapes one by one, and finally put them in a beautiful lunch box.

3. Salmon bento

Ingredients: 1g of rice, 3g of taro, 25g of salmon, 1g of broccoli, 6 pieces of seaweed, 2g of cooked white sesame seeds and a proper amount of lemon.

1. ingredients preparation: 1g of rice, 3g of taro, 25g of salmon, 1g of broccoli, 6 pieces of seaweed, 2g of cooked white sesame seeds and lemon.

2. Cut the salmon into cubes and marinate with lemon slices for 15 minutes.

3. Cut the taro into dices and steam 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 broccoli and cut into pieces.

6. Brush the oil in a hot pan and add the diced salmon to stir fry.

7. Stir-fry until the color changes, and 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.

1. stir all the ingredients evenly.

11. 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.

four, purple rice lunch

ingredients: a bowl of purple rice, a boiled egg, a 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 a 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 and 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 sausage, and string the sausage and the 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.

5. Shrimp bento

Ingredients: 1 Jenny sausage, 1 carrot, half 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 in an electric 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. Make a few oblique cuts on the surface of the sausage, heat the oil in the pot, add the sausage, and fry for about 5 minutes until both sides are golden.

4. Peel carrots, clean them and wipe them. Pour oil into the pan and heat them. Add shredded carrots and stir-fry for 3-5 minutes to soften them. Add a little salt to taste and take them out.

5. Cut seaweed slices into long strips with the width of the index finger, and make rice balls. Wrap seaweed in the middle of the rice and put it in a lunch box.

6. Put other dishes into the lunch box in turn and get it done.