Handju Bento (with vinegar soaked tomato) recipe-Chinese Food-best chinese food recipes-cooking food

Handju Bento (with vinegar soaked tomato)

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[tips] 1. This Bento needs to be made in two days. It needs to be eaten the next day. You have to prepare it in advance the night before. The order of recipes is according to my preparation order. If you have better process arrangement, please write in the comment area. 2. The rice in the recipe is enough for 23 people to eat. The amount of decorative ingredients is not small. Please weigh it yourself. 3. Apple vinegar I use is made by chibang. The fruit vinegar of his family has a little plum flavor. It's very wonderful. Occasionally forget busy, forget time. Make a box of delicate bentos with one's heart. It's a very enjoyable experience for people with their own cooking attributes. I don't like to heat the dishes over and over again, so I think sushi is the best choice to fill the Bento. Hand bow sushi is named for its appearance like hand bow ball. It is small and exquisite, and has many styles. Seal it in a plain bento box with your own hands. It will still be amazing when you open it again. It's really appropriate to take it for a walk and enjoy flowers.

Cooking ingredients

sushi vinegar:3 scoops

Holland and peas:moderate amount

salt and black pepper:moderate amount

olive oil:moderate amount

apple vinegar, white vinegar and sushi vinegar:write in step

sugar:moderate amount

Cooking Steps

Step1:Cut the radish into thin slices. The thinner the better. Half of them are soaked in cold boiled water with salt to make it spicy. The other half are soaked in sweet and sour water (3 teaspoons apple vinegar + 2 teaspoons sushi vinegar + 1 teaspoon white vinegar + 1 teaspoon sugar + proper salt).

Step2:Xinrimei radish is carved into flowers with a mold, then cut into heart shape with a knife. It is soaked with sweet and sour radish slices.

Step3:Cut some flowers with carrots. Shave a little. Carrot flowers and salted radish slices are soaked together.

Step4:Blanch carrot shreds with peas and Holland beans. Season with a little salt.

Step5:Cut the cucumber into thin slices, scrape some silk, and soak it in salt water.

Step6:[next day's work] 70g rice + 20g glutinous rice + 20g millet (brown rice). 100g rice + 20g glutinous rice are mixed and put into the electric rice pot to stew. (the cooked rice should be a little sticky. I'm not very good at cooking, so I don't write water.

Step7:After soaking in water for half an hour, open fire directly. When the water is almost boiling, pick out the kunbu and put it into another pot. Continue cooking. The boiled kunbu can be used to make small dishes.

Step8:When the kunbu soup is completely boiled, sprinkle the wooden fish flowers. Boil for one to two minutes. Filter out the wooden fish flowers. Continue to concentrate the soup with the fire. When the water evaporates in half, turn off the fire. Put out a small bowl for standby.

Step9:Split the shrimps into two parts without shells. Put them into the remaining soup and boil them, then tear them into pieces. Or you can make another pot of water. Make a quail egg with soup and soy sauce.

Step10:Blanch the spinach and continue to cook half of the chicken breast meat. Put the other half of the chicken breast into a pan. Fry until golden.

Step11:Chop the spinach. Shred the chicken breast. Put it back in the water with cream cheese and heat it up. Let the cream cheese melt. If you don't think the taste is enough, you can add some salt and black pepper.

Step12:After the rice is cooked, put it into three bowls respectively. Add the sauce (sushi vinegar and kumbu Gaotang 1-1 with salt). Stir well.

Step13:Break up an egg by the way. Fry it into a thin omelet. Cut it into shreds. A family photo of all the ingredients. Avocado is afraid of oxidation. It's cut and made now.