What is a good dish to bring for lunch? 3 dishes that are suitable for lunch boxes, not easy to spoil and nutritious!
Now, many office workers have a headache for lunch. In order to reduce crowds, many canteens have closed down. The lunch problem needs to be solved by themselves. Takeaway meals are heavy in oil and salt, with a lot of seasonings, and the hygiene conditions are not guaranteed, and the price is not Low, in order to be healthy and save time, many people have become a family with meals. Did you know that not all dishes are suitable for lunch with rice. Bringing meals is not just about putting the leftovers from the night before in the lunch box,
For bringing rice, rice is the best staple food. When heated in a microwave oven, the heated rice can basically keep its original state. The staple food such as steamed bread and flatbread should not be included in the self-contained lunch. Steamed buns and flatbreads heated in microwave ovens are very easy to dry out. Meat dishes, meat dishes recommend poultry, livestock, eggs, seafood and fish are not suitable for bringing rice. Seafood and fish are difficult to maintain their original color and aroma after being heated in a microwave oven. Cold dishes are also not suitable for bringing rice.
【Beef Stew with Potatoes】
Raw materials required: 750 grams of beef brisket, three potatoes, two tomatoes, 1 stalk of fragrant stalk, appropriate amount of salt and oil, 1 section of green onion, 2 slices of ginger, 10 sesame peppers, 1 tablespoon of rice wine,
Practice process:
1. Prepare the required raw materials, peel and wash the potatoes, wash the beef and mutton, soak the beef and mutton in cold water for 2 hours, change the water twice during the period, and soak the blood
2. Cut the beef and mutton into mahjong-sized pieces.
3. Remove the stems of the tomatoes, cut them into pieces, cut the potatoes into hob pieces, and wash them in cold water to remove the tapioca starch on the surface, so that the potatoes will not be easily oxidized and blackened in the air.
4. Put water in the pot, put the beef in the cold water, boil for 4-5 minutes after the water is boiled, remove the white foam, pick up the beef and mutton, wash it with warm water, put cold water into the pot when the beef is blanched, it will be stronger Remove the blood from the beef and mutton.
5. Bring the oil to a boil in the pot, add the shallots, ginger slices, and sesame peppers to sauté until fragrant, add the tomatoes and stir-fry, and stir-fry the tomatoes to get out the water.
6. Add beef and mutton and stir well, pour in boiling water, the water should not be over the beef and mutton, the beef stewing time is longer, the water should be filled at one time, then add rice wine, bring to a boil, turn to simmer, stew for 1- For 1.5 hours, stew the beef until it is cooked and crispy. If you have a pressure cooker, you can use the pressure cooker to suppress it to save time and effort, and you can suppress it for ten minutes.
7. When the time is up, add the potatoes, add salt, and simmer for more than 10 minutes. Stew the potatoes until they are soft and glutinous, turn off the heat, put them out, and sprinkle with fragrant seeds.
【Beef tendon stewed with white radish】
Required raw materials: 1000 grams of beef tendon, 1 radish, 2 hawthorn fruits, appropriate amount of salt and oil, 1 segment of onion, 3 slices of ginger, 2 cloves of garlic, 10 hemp peppers, 1 star anise, 2 slices of galangal, dried chili Two, 1 tablespoon of rice wine, 1 tablespoon of braised soy sauce, 1/3 tablespoon of white sugar,
1. Soak the beef nan in cold water for 2 hours, change the water twice during the period, soak the blood, and then cut it into evenly sized pieces. It is not necessary to cut it very small, the beef tendon will become smaller after cooking.
2. Put water in the pot, put the beef tendon in cold water, boil, remove the white foam, cook for 7-8 minutes, blanch the beef and mutton thoroughly, remove and drain the water for later use.
3. Boil the oil in the pot, add onion, ginger slices, fish paste, sesame pepper, star anise, dried chili and saute until fragrant, add water (add more water if needed, the beef tendon will take longer to cook, medium In the later stage, radish should also be added for stewing), add soy sauce, rice wine, white sugar, hawthorn fruit, boil, and add beef tendon.
4. Pour the beef tendon and the sauce into the stone pot. After the fire is boiled, turn to low heat and simmer for 20 minutes to remove the smell. Cover the large pot and simmer for 70 minutes (if there is no stone pot, simmer in the pot immediately.) During the period, peel the radishes and cut them into hob pieces.
5 When the time is up, put in the radish, salt, (no need to cover the large pot), stew the radish to make it soft and glutinous, the radish can be easily pierced with chopsticks, and you can put it out.
【Braised Lamb with Rice】
Required raw materials: 2 cups of rice, 500 grams of mutton, one potato, one and a half onions, appropriate amount of salt and oil, 2 slices of ginger, 1 tablespoon of five-spice powder, half a tablespoon of rice wine, 1 tablespoon of soy sauce, 2 tablespoons of light soy sauce,
1. Prepare the required raw materials, peel and wash the potatoes, the lamb leg meat used for the mutton, the lamb leg meat and the pig have more lean meat and less white meat, and the lamb leg meat is fragrant and chewy.
2. Wash the rice, put it into the inner pot of the electric pressure cooker, soak it in water for 1 hour, the ratio of water and rice is about 1:1, which is more suitable, and making tea with rice can make the millet grains digested and absorbed adequately Water, so that the steamed white rice will be round and round, and it can be soaked for an hour.
3. Wash the surface of the purchased mutton with cold water, and cut the mutton into small pieces about 2 cm above and below. The mutton pieces are cut into large pieces and are not easy to be cooked.
4. Cut the potato into cubes and cut the onion into shreds. The mutton has a distinctive mutton flavor. Adding some shallots during cooking can also remove the mutton flavor of the mutton.
5. Add oil to the pot and boil, add minced ginger to sauté until fragrant, then add mutton pieces and stir-fry until the skin turns white.
6. Add in diced potatoes and diced shallots, stir-fry together evenly.
7. Add in soy sauce, light soy sauce, rice wine, five-spice powder, salt, stir-fry the mutton and potatoes to color, and pour the fried food into the inner pot of the electric pressure cooker with rice. No need to mix, the rice is on the bottom and the lamb is on the top.
8. Cover the large pot lid of the electric pressure cooker, press the cooking button, and that’s it. When the time is up, turn on the switch power supply. You don’t have to release the gas immediately. Let it simmer for a while in the pot and wait for the gas in the electric pressure cooker. When the pressure comes out, open the lid of the large pot, stir the white rice and mutton with a stir-frying spoon, and put it out. A pot of delicious and beautiful mutton stewed rice is ready. This dish can be used with a normal rice cooker, and the process is the same.
