Shui Bing Yue Bento
1.
Prepare the ingredients and rub the bento box with white vinegar
2.
Blanch the amaranth with boiling water to squeeze out the juice.
3.
Mix the amaranth juice into the rice
4.
Wash the purple cabbage, cut into thin strips, squeeze into the salad dressing
5.
Cook broccoli with a little salt
6.
Separate the egg white and egg yolk, add appropriate amount of cornstarch water and mix well, separate the egg white into one portion, add an appropriate amount of red yeast rice powder and mix well
7.
Spread out three color omelets in a non-stick pan
8.
After drawing the pattern on a piece of oiled paper, compare the omelet and seaweed to carve the characters
9.
Cut some small flowers with egg leftovers for later use
10.
When the oil in the wok is hot, fry the shiitake mushrooms that have been beaten with a knife and some salt on both sides over medium heat.
11.
Put all the vegetables and rice in the bento box and separate with lettuce
12.
Finally put the characters
Tips:
All the rice and vegetables must be completely cold before they can be taken out in the bento box. In summer, ice cubes must be prepared in the bento bag to keep it cold. If you don’t take it out, you can pack it in a hot box for eating at home.