Mid-autumn Festival Lunch

Mid-autumn Festival Lunch

by 姇音

4.7 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

1

This year's Mid-Autumn Festival was spent in the rainy season, and I couldn't see the bright moonlight. This bento has the theme of the Mid-Autumn Festival, and the light blue rice is like a secluded night sky. Do you want to come and watch the moon with me?

Ingredients

Mid-autumn Festival Lunch

1. Red cabbage juice filter residue, add a small amount of edible alkali and stir well, wash the rice, add the purple cabbage juice and steam it

Mid-autumn Festival Lunch recipe

2. Use an oily marker to draw the pattern you want on cooking paper that does not stick to oil or water

Mid-autumn Festival Lunch recipe

3. Pack the prepared staple food, main dish and side dishes in a box, and fill the side dishes as much as possible; staple food: purple cabbage rice; main dish: fried green pepper chicken pie; side dishes: crab sticks broccoli takoyaki, star sausage flower, salt water Broccoli, carrot boiled food, lettuce

Mid-autumn Festival Lunch recipe

4. Slice the Japanese big root, use a mold to carve out the moon and stars

Mid-autumn Festival Lunch recipe

5. The carved moon and stars are placed on the prepared staple food

Mid-autumn Festival Lunch recipe

6. Take a piece of cheese and carve out the shape of a cloud

Mid-autumn Festival Lunch recipe

7. Place the carved clouds on the staple food and arrange the shapes.

Mid-autumn Festival Lunch recipe

8. Take a piece of cheese and carve out the shape of a bunny

Mid-autumn Festival Lunch recipe

9. Place the carved bunny on the staple food and arrange the shape to complete

Mid-autumn Festival Lunch recipe

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.

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