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How to make a lunch box
What's in the lunch box cookbook? Let's take a look at the sharing of Xiaobian!

1. Stir-fried Pleurotus eryngii with lotus root

Ingredients: 1 section of lotus root, 2 Pleurotus eryngii, 1 red pepper, 1 teaspoon of oyster sauce, appropriate amount of oil and salt.

Practice:

1. Prepare ingredients. Peel the lotus root and cut it into filaments. Wash the Pleurotus eryngii and cut it into filaments for later use.

2. blanch the shredded lotus root in hot water for 1 minute and then take it out.

3. Put oil in a hot pan, and first pour shredded Chili and Pleurotus eryngii into the pan and stir-fry until cooked.

4. Then pour the blanched lotus root shreds and stir fry together.

5. Finally, add a little oyster sauce and light soy sauce to taste.

second, stir-fried sausage with Dutch beans

ingredients: half a catty of Dutch beans, 2 sausages, oyster sauce, soy sauce, oil and salt.

Practice:

1. Wash the peas and tear off the old tendons.

2. Slice the sausage.

3. Put the oil in a hot pan, and stir-fry the sausage to get the oil first.

4. Pour in the washed peas.

5. Stir-fry until the peas are cut off, and add oyster sauce and salt to taste.

3. Fried sliced meat with celery

Ingredients: dried celery, pork, celery and red pepper.

Practice:

1. Cut the lean meat into pieces, add proper amount of cooking oil, soy sauce, salt and cornmeal, mix well and marinate for about ten minutes.

2. Wash the celery and cut it into small pieces. Wash the red pepper, remove the pedicels and seeds, cut it into shreds, and cut it into strips for later use.

3. Use light soy sauce, oyster sauce and raw flour, add a little water and thicken the juice for later use. Put oil in a hot pan, add the meat slices when the oil is hot, stir fry quickly, and serve immediately after the meat slices turn white.

4. Add a small amount of oil to the pan again, add dried fragrant herbs when the oil is hot, stir-fry over high fire to give fragrance, add celery and red pepper, continue to stir-fry for one minute, add the fried meat slices, add the sauce and stir well before serving.

four, potato curry chicken rice

ingredients: chicken breast, potatoes, curry, onions, carrots, pure milk, garlic, broccoli as a side dish, can be replaced with other vegetables you like.

Practice:

1. Clean the chicken breast, cut it into small pieces, add appropriate amount of pepper and salt, and marinate for 5 minutes.

2. peeled carrots and potatoes, cut into small pieces, peeled onions, cut into small pieces, peeled garlic, and chopped into minced garlic.

3. add a proper amount of oil to the wok, add minced garlic, stir-fry with low fire to give a fragrance, change to high fire, add chicken breast, stir-fry until the chicken becomes discolored, and set aside.

4. Add an appropriate amount of oil to the pot, and add onions after the oil is hot. Stir-fry onions for a while, add potatoes and carrots, and stir-fry for 2 minutes on medium heat. Add pure milk, cover the ingredients, add curry pieces and cook for about 4 minutes on medium heat. Finally, add the chicken, cover and simmer for 2 minutes. Cook until the potatoes can be easily pinched off, and the taste of glutinous rice flour is enough. Add a small amount of salt to taste before cooking, and the potato curry chicken is ready. Blanch broccoli in salt water and put it in a lunch box.

5. Stewed rice with taro and sausage

Ingredients: taro, sausage, rice, onion and garlic.

Practice:

1. Pat the garlic with the back of the knife and remove the coat; Peel taro and cut into small squares; Wash the onion, cut the chopped green onion and slice the sausage.

2. Pour an appropriate amount of oil into a non-stick pan, add garlic and stir-fry until fragrant. Add taro and continue to stir-fry over low heat. Fry until the skin of taro is a little hard and slightly yellow, and when it begins to emit fragrance, add appropriate amount of salt to taste.

3. Wash the rice, put it into the rice cooker, add appropriate amount of water, add taro sausage and salt, and mix well.

4. Choose the cooking mode of the rice cooker, stew for 2 minutes after the program, sprinkle with chopped green onion before serving, and the fragrant taro sausage rice will be ready. Is it super simple? The rice is very fragrant, which is very suitable for lunch.

6. Stewed ribs with chestnut

Ingredients: half a catty of chestnut, 1 rib, 1 teaspoon of oyster sauce, a little salt, a little oil, a little garlic and ginger.

Practice:

1. Chop the ribs into small pieces, add cold water to boil and scald for 1 minute, and then take them out.

2. Heat the wok, pour in the right amount of oil, pour the ginger and garlic pieces into the wok, and add the scalded ribs to stir-fry until fragrant.

3. Shell the chestnuts, pour them into the pot, add clean water, and simmer with the ribs for 2 minutes.

4. Add a little oyster sauce and salt to taste when collecting juice.

7. Stewed melon with dried shrimps and mushrooms

Ingredients: 1 catty of melon, 1 handful of dried shrimps, 1 mushroom, 2 teaspoons of oyster sauce, and appropriate amounts of oil and salt.

Practice:

1. Peel the wax gourd and cut it into pieces.

2. Soak the dried shrimps, and then cut the dried mushrooms into pieces.

3. Put oil in a hot pan, stir-fry the dried shrimps and mushrooms until fragrant, add the cut wax gourd and stir well together.

4. Add half a bowl of water and stew for 5 minutes.

5. Finally, season with appropriate amount of oyster sauce and salt.

8. Steamed ribs rice with taro

Ingredients: ribs, taro, garlic and tofu.

Practice:

1. Soak the cleaned spareribs in clean water for half an hour to soak the blood out.

2. Take one third of taro after peeling and cut it into small squares. If you are worried about itchy fingers, you can wear gloves to operate. Slice garlic and cut it into minced garlic.

3. Take out the soaked spareribs, wash them again, add soy sauce, oyster sauce, chicken powder, raw powder, cooking oil and minced garlic (you can add some salt if you like salty taste), stir well, and marinate for about 1 minutes to make the spareribs more tasty.

4. spread the taro pieces on the plate, spread the marinated ribs on the taro, put them in a pot and steam them over water. After the water boils, steam them over high fire for about 15 minutes, depending on the amount of food and the amount of firepower.

9. Braised gluten with mushrooms and rape

Ingredients: 2 pieces of gluten, half a catty of rape, 4-5 fresh mushrooms, 1 teaspoon of oyster sauce, and proper amount of oil and salt.

Practice:

1. Blanch the gluten in hot water to remove excess grease.

2. Prepare fresh mushrooms and rape and clean them.

3. Cut the gluten into small pieces.

4. Picking rape into segments and cutting mushrooms into thin slices.

5. Put the oil in a hot pot. First, pour the mushroom slices into the pot and stir-fry them with gluten to taste.

6. finally, add the rape section, stir-fry until it is broken, and add 1 spoon of oyster sauce and salt to taste.

1. Stir-fried cabbage with dried shrimps

Ingredients: half a cabbage, 1 handful of dried shrimps, and proper amount of oil and salt.

Practice:

1. Half a cabbage and tear it into small pieces.

2. Soak the dried shrimps in clear water until soft.

3. Put oil in a hot pan to make the dried shrimps and minced garlic smell.

4. Pour in the cabbage slices, stir-fry until it breaks, and add a little salt to taste.

Xi. Sauté ed white mushrooms with black pepper

Ingredients: 25g white mushrooms, 1 spoon of black pepper juice, appropriate amount of colored peppers, and a little oil and salt respectively.

Practice:

1. Wash the white mushrooms and cut them into thin slices.

2. Cut the colored pepper into filaments for later use.

3. Put oil in a hot pot, pour the white mushrooms into the pot and stir-fry until they are raw.

4. Pour shredded colored peppers into the pot and stir-fry with white mushrooms.

5. Finally, add oyster sauce and appropriate amount of black pepper juice, and season with a little salt.

12. Stir-fry fresh squid with colored peppers

Ingredients: 2 fresh squid, half three-color peppers, appropriate shredded ginger and onion, 1 teaspoon of cooking wine, and appropriate amount of oil and salt.

Practice:

1. Shred ginger and cut shallots.

2. Remove pepper seeds from colored peppers and cut into small pieces.

3. Wash the squid, remove the skin, turn it over, cut the squid slices into small pieces with a knife, add cooking wine and shredded ginger and mix well.

4. Put the cuttlefish slices into a cold water pot, blanch them until they are rolled up, and then take them out.

5. Put oil in a hot pan, and add shredded ginger and scallions to smell.

6. Pour in the colored pepper pieces and stir fry in the pan.

7. Stir-fry until the colored pepper pieces are cut off, add the scalded squid slices, stir well, and finally add a little oyster sauce and salt to taste.