Boiled Egg Chicken Bento
1.
The eggs are cooked and peeled. Crush the gardenia and boil the water, then soak the boiled egg in the gardenia water until it turns yellow. This step needs to be done in advance. It takes at least half an hour to soak for the color to be uniform and beautiful
2.
Wash the rice and add appropriate amount of water. Use salt, starch, cooking wine, and dark soy sauce to make the ribs evenly flavored. Use shiitake mushrooms with a knife. Add a little salt and oil on the cap. Steamed rice and pork ribs with shiitake mushrooms
3.
Cut the zucchini into large pieces, heat up the frying pan, stir-fry the zucchini until it is broken, add white vinegar, oil and salt and stir well, add a little water and simmer slightly, the soup is dried and served out of the pan
4.
Cut the intestines in half, then use a rice-shaped flower knife. The carrots are carved into flowers with a pattern mold, and then they are boiled in boiling water until the intestines bloom. Slice mini cucumbers for later use
5.
The lettuce is blanched in boiling water, then beaten with water into green vegetable juice, and mix well with the steamed rice
6.
Take a suitable size box and scald it with boiling water for sterilization. Put the mixed rice into the Ben box
7.
Steamed pork ribs with shiitake mushrooms
8.
Put in other side dishes, try to fill the side dishes as much as possible
9.
Use dog-tooth scissors to cut out long jagged strips of seaweed. Carrot slices cut out the mouth with a thick straw, and cut out the eyes with seaweed
10.
Paste the seaweed strips on the rice
11.
Stick the prepared eyes and mouth on the boiled egg, and make a comb with a fruit sign, and the cute chicken is ready
12.
Place the prepared chicken in the proper position. carry out
Tips:
The bento box should be blanched with boiling water or wiped with vinegar before use. The side dishes should be filled. Learn to fill the gaps with shaped dishes. The selection of cute bento materials can be very random, the main course can also be according to your own preferences, and the side dishes try to find some brightly colored fresh vegetables to match. There is no fixed number of ways, but there is a principle, not soup. It is recommended that the main dish be made with a stronger flavor, and the side dish should be mainly cooked in salt water, so that it is light and nutritious, while maintaining a bright color. You can try to make more small shapes or use a flower knife to change the shape of the ingredients. Place the main dish in the middle when serving, and then fill the gap with the side dish.
