【flower Viewing Bento】
1.
Pour 250g of glutinous rice and 215g of water into the rice cooker to activate the cooking button.
2.
Cut off the fried dough sticks, pour half a pot of oil into the fryer and heat it to 180 degrees (you can throw in a small amount of batter, it will rise quickly and start frying when there is a sizzle), lower the dough stick section, and fry until After golden, remove and cool for later use, and oil for later use.
3.
Lay a layer of plastic wrap on the table, spread glutinous rice, put an appropriate amount of fried dough sticks, pickled vegetables, and pork floss in the middle, and turn them into balls. Each rice ball is 60g.
*Glutinous rice is sticky to your hands. You can prepare a small bowl next to it and pour it into a cold boiled bowl. When taking glutinous rice, you can damp your hands first so that the glutinous rice will not stick to your hands.
4.
Place 2 medlars and transform into cute rabbit ears. The rice ball is complete!
5.
Wash the chicken wings, cut off the bones and ligaments of the two ends, and then slowly separate the bones and meat by hand, and cut off the ribs with scissors to make the chicken skin and chicken completely take off.
6.
Secret sauce: 30g barbecued pork sauce + 15g oyster sauce + 15g cooking wine + 15g garlic chili sauce + 15g light soy sauce + 5g soy sauce + half a spoon of white vinegar + appropriate amount of black pepper, mix well and add the boneless chicken wings, then Add appropriate amount of green onion and ginger slices, stir well and marinate for 20 minutes for later use.
7.
Cut the spring bamboo shoots, carrots, and chicken wings into filaments according to the length of the chicken wings. Cut the asparagus into appropriate sections and stuff them into the chicken wings that have been deboned and marinated.
8.
Brush the surface of the chicken wings with the previously used sauce, put it in the oven preheated to 180 degrees, bake for 10 minutes, take it out, brush the sauce again, and bake for another 5 minutes (the time can be adjusted according to the temper of the respective oven).
9.
Turn the chicken wings over and brush them with honey, and bake them at 180 degrees for 3 minutes.
10.
The boneless chicken wings are finished!
11.
Wash all the vegetables, cut the asparagus into sections, cut the okra in half, cut the shiitake mushrooms into 6 petals, cut the bitter chrysanthemum and white jade mushroom into small flowers, cut the lotus root, pumpkin and maitake mushroom into thick slices, and cut the red bell pepper into trapezoidal slices. After cutting the eggplant, cut it with a knife for 4 knives. After cutting it, press it into a fan shape by hand, and remove the shrimp thread by removing the shell and tail of the shrimp.
12.
Batter: 90g low-gluten flour, 1 egg and 135g ice water are gently mixed in a zigzag shape (to avoid gluten affecting the taste), and let stand for 15 minutes.
13.
Do you still remember the pan that fried dough sticks when you made glutinous rice balls? Reheat the oil to 180 degrees. Before putting it in the pan, dip all the ingredients in a layer of low-gluten flour, then wrap them in the batter, and fry them separately. First fry the meat dishes, then the vegetarian dishes, and fry them until golden brown. Place them on the kitchen paper. Absorb excess oil. After frying one kind, remember to remove the oil residue and fry the next one.
*Be careful not to fry too much at a time, so as not to lower the oil temperature, and make the finished product absorb too much oil and be greasy; remove the oil residue after each batch is fried to prevent the next batch from being blackened.
14.
Pack it! The hanami bento is complete.
