How to cook a lunch?

Menu name: Egg-wrapped rice lunch menu category: Japanese cuisine menu making: 2/3 bowls of shredded white rice 1 tablespoon eggs 1 cauliflower 6 shredded carrot and edamame 1/2 cups of small sausage 5 (1) salt 1/2 tablespoons of white pepper 65438. 2 tsp chopped green onion 1/2 tsp sesame oil 1/2 tsp salt 1/3 tsp tomato sauce 1/2 tsp milk 1 tsp salt1/. Black pepper 1 tsp salt 1 tsp raw pepper [making process] (1), stir-fry chopped green onion, add shredded pork and stir-fry until half-cooked, add white rice, add seasoning (1) and stir-fry evenly, then take the pan for later use. In addition, fry the sausage and put it in the lunch box. (2) Beat the eggs evenly and add salt to taste, heat the pot with oil, pour the egg liquid into the pot, turn off the fire immediately after frying the egg skin, pour fried rice 1/2 on the egg skin, cover the other half of the egg skin, put it on the stool, and then pour tomato sauce (you can pour tomato sauce into a small plastic bag, cut a small hole and extrude patterns on the egg skin). (3) Boil the edamame kernels in hot water for about 15 minutes, take them out after cooking, drain the water, mix in the seasoning (5) and put them in a lunch box for eating. (4) Wash cauliflower and carrot, cut into pieces, blanch with hot water until cooked, scoop up and drain water, put it in the toilet, and then heat seasoning (4) and pour it on the cooked vegetables. Menu Name: Flower Sushi Lunch Menu Category: Japanese Cuisine Menu Production: [Ingredients/Seasonings] Sushi rice (refer to the sushi rice practice) 2 bowls of dry rice (15cm) (cooked with Chai Yu soy sauce). 2 eggs, 2 dried red beans, 2 tablespoons of dried pork floss, 2 tablespoons of cucumber, ham 1 piece, cleaning film 1 piece, bamboo curtain 1 piece, refrigerated lunch 1 piece, 2 pieces of laver (1), and 2 pieces of egg skin (. Porphyra powder 1 big bag (above the appearance and taste of sushi) [Production process] (1) Prepare sushi rice to be cooled, wash other materials separately and cut into pieces for later use, and break the eggs and fry them into strips for later use. (2) Spread 1 piece of cleaning film on the bamboo curtain. Spread sushi rice evenly in the middle, leaving 1 cm on the left and right, and 3 cm at the end. Spread all the materials in the center of the rice in sequence, lift the front end and press it to the other end, then roll it up with a bamboo curtain and fix it. While tightening, press at both ends, and then remove the bamboo curtain. Cut into eight equal parts for later use. (3) Take four pieces and wrap them with seaweed slices and egg skins respectively. Before wrapping, take off the cleaning film, wrap them with seaweed skins or egg skins, and then wrap the cleaning film back. (4) The other four pieces are dipped in seasonings (3) and (4) respectively. First, take off the cleaning film and dip it, then wrap it up and put it back in the stool. The cold box is put into the refrigerator and then taken out, and then sushi is put in to achieve the purpose of preservation. Rice, laver, laver, sashimi, shredded carrot, etc. can be matched according to your own taste.