1. Bacon and mashed potato sandwich

Ingredients: 4 slices of toast, 200g of potatoes, 3 cucumbers, 1 tomato, half an onion, 3 slices of bacon, half a cup of yogurt , a little salt, a little black pepper.

Peel the potatoes and cut into cubes. Place in a steamer and steam for about 20 minutes, until the potatoes are soft and waxy. Just poke it with chopsticks and it will penetrate easily.

Chop the onion into fine pieces. Soak in mineral water for 10 minutes. You can change the water 1 or 2 times in the middle if the onion smell is too strong. Drain. When the potatoes are steamed, mix the chopped onions into the potatoes while they are hot and mash together. This will preserve the crisp texture of the onions and add a hint of sweetness. You can use a masher, a fork, etc. to mash the potatoes and retain some potato particles to enrich the taste.

Wash the cucumber and cut into thin slices. Slice tomatoes.

Add bacon to the pan without oil, fry over medium-low heat until oil comes out, and then fry until crispy. Take out the bacon and absorb excess oil with kitchen paper. Let cool slightly and cut into crispy bacon cubes.

Add cucumbers and bacon to mashed potatoes that have been mixed with onions. Add half a cup of yogurt, a pinch of black pepper and some salt, stir well.

Spread a thick layer of mashed potatoes on the toast. Add a slice of tomato. Cover with a thick layer of mashed potatoes. Place another piece of toast and press lightly. Use a knife to quarter it diagonally.

2. Pumpkin bento

Ingredients: 200 grams of pumpkin, 100 grams of strawberries, 2 pieces of Jenny’s gourmet salmon sausage, 2 eggs, and half a cucumber.

Prepare all ingredients: If the salmon sausage is frozen, defrost it in advance and prepare it for later use. Salmon has tender meat, bright color and smooth taste. It's high in protein and low in calories, so it's great to use salmon intestines to make low-fat bento boxes.

Process the ingredients: Wash all the ingredients, peel and seed the pumpkin and cut into cubes, peel the cucumber and set aside. Wash the strawberries and drain them with kitchen towels. Set aside.

Except for strawberries and cucumbers, put all the other ingredients into the pot. After the water boils, steam them for 5-8 minutes. At the same time, put the eggs in the steamer and cook them together.

Except for pumpkin and strawberry, cut the rest of the ingredients into hob shapes one by one, and finally put them into a beautiful lunch box.

3. Salmon bento

Ingredients: 100g rice, 30g taro, 25g salmon, 10g broccoli, 6 pieces of seaweed, 2g cooked white sesame seeds, lemon Just the right amount.

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

Cut the taro into cubes and steam for 15 minutes. If you don’t have taro at home, you can also use potatoes.

Take out when cooked and mash.

Blanch the broccoli and cut into fine pieces.

Heat the pan with oil, add the diced salmon and stir-fry.

After frying until it changes color, add appropriate amount of rice.

Add taro puree and minced broccoli to the pot.

Finally add cooked white sesame seeds and fresh mushroom powder. Sesame seeds can be either raw or cooked. For babies over one year old, a small amount of salt can be added.

Stir all ingredients evenly.

After the ingredients are cooked, put an appropriate amount into your hands and arrange them into a triangle shape.

Finally, put a piece of seaweed outside the rice ball to decorate it.

4. Purple rice bento

Ingredients: One bowl of purple rice, one boiled egg, appropriate amount of small sausage, appropriate amount of bitter chrysanthemum, appropriate amount of lettuce, appropriate amount of corn kernels, appropriate amount of small tomatoes .

Prepare all the ingredients, wash and drain the vegetables, boil and peel the eggs, cook the rice and let it cool, and thaw the frozen corn kernels at room temperature.

First cut off the root of the bitter chrysanthemum, tear it into small pieces with your hands, put it in a lunch box, be careful not to press it too hard, and then pour some salty sesame salad dressing on it.

Add an appropriate amount of sushi vinegar or salad dressing to the purple rice, mix well, wrap it in plastic wrap and arrange it into a ball shape, and place it on the bitter chrysanthemum.

Cut a cross into one end of the small sausage, and use toothpicks to skewer the sausage and tomatoes two by two. Preheat the multi-purpose pot, brush with a thin layer of oil, and fry the skewered sausages and cherry tomatoes.

Then you can arrange the dishes 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, salt Just the right amount.

First cook the rice in a rice cooker. Wash the broccoli and break it into small pieces. Wash the shrimp. After the water in the pot boils, add the broccoli and shrimp, blanch over medium-low heat for 3 minutes, remove and set aside.

Use a knife to make a few diagonal cuts on the surface of the sausage. Heat the oil in the pan, add the sausage, and fry over low heat for about 5 minutes until both sides are golden.

Peel the carrots, wash and grate them. Heat oil in a pan, add the carrot shreds and stir-fry for 3-5 minutes until soft. Add a little salt to taste and remove from the pan.

Cut the seaweed slices into long strips as wide as your index finger, roll the rice into a rice ball, wrap the seaweed around the middle of the rice, and put it in a lunch box.

Put the other dishes into the lunch box one by one, and you're done.