small bento
By CadePouros
Ingredients: salt,lettuce,amaranth,cucumber,tomato,whitebait,shrimp,eggs,pepper,oil,salad dressing,boiled rice,sushi vinegar
Recipe Recommendations
- boiled rice appropriate amount
- amaranth appropriate amount
- lettuce appropriate amount
- whitebait appropriate amount
- shrimp appropriate amount
- eggs appropriate amount
- cucumber appropriate amount
- tomato appropriate amount
- oil appropriate amount
- salt appropriate amount
- sushi vinegar appropriate amount
- pepper appropriate amount
- salad dressing appropriate amount
Steps for small bento
1
All material drawings.
2
Put the amaranth in the pan and blanch it until done.
3
Take half a bowl of amaranth juice.
4
Stir in rice.
5
Pour in the sushi vinegar and mix well.
6
Beat the eggs; dice the cucumber.
7
Pour the whitebait, cucumber, and shrimp into the egg liquid, add pepper powder and salt, and stir well.
8
Heat the oil in the frying pan, add the egg liquid, and fry over low heat.
9
Fry one side to shape, turn over and fry the other side until done.
10
Take a tomato and cut off a small piece on the top, then cut it horizontally twice, and hollow out the tomato seeds for later use. A total of 3 tomatoes need to be cut.
11
Spread a plastic wrap on the cutting board, take a flower mold, fill the rice to one-third of the way, and squeeze it.
12
Take another flower mold and cut the whitebait shrimp omelet into flower shapes.
13
Place the cut flower omelet on top of the rice.
14
Then fill in the rice and firm it.
15
Make 3 pieces in turn and place them in a bento box. Garnish the cut tomato slices into stamens.
16
Cut the remaining whitebait shrimp omelet into strips; remove the stems of the lettuce and leave the leaves.
17
Spread a piece of lettuce leaf and add the omelet bar.
18
Roll it up and fix it with a cut tomato trap.
19
Make the three lettuce omelets in turn and place them in the lunch box. Serve with salad dressing.