Recipe with rice│Small rice balls with twigs and beans are as delicious as a room-temperature bento with woolen ingredients

Recipe with rice│Small rice balls with twigs and beans are as delicious as a room-temperature bento with woolen ingredients

Many parents are used to letting their children eat hot meals. In fact, is this not a habitual action? In fact, lunch boxes don’t have to be served hot. For example, Japanese people eat bento at room temperature, and it doesn’t need to be heated to eat and it won’t affect the taste. Japanese-style room temperature lunch boxes will avoid too much juice, the dishes will not bring too much juice, and vegetables are also matched with broccoli or fresh tomatoes. Rice balls are made of pearl rice, and they won’t harden when eaten at room temperature. If you buy a lunch box with antibacterial function and a silver-ion film to keep fresh, you can feel more at ease. When wrapping rice balls, wrap them in fresh-keeping paper. Do not wrap them directly with your hands. After the lunch box is ready, put a cold bag on the surface of the box and put it in a thermal bag to keep it until the meal time. Here is how to make small twig bean rice balls:

Chidou Bean Rice Balls (Serves 2)

Cooking time: 25 minutes

Material

Branch Bean Rice Balls:

1 meter measuring cup of pearl rice

1 meter measuring cup of water

Branch beans 100g

Korean laver rice vegetable 3 tbsp

salt 1/4 tsp

Chicken Drumsticks in Tomato Sauce:

8 chicken wings

Marinade:

Salt Koji 1 tbsp

Mirin 1 tbsp

Sauce:

Tomato sauce 1 tbsp

1 tsp oyster sauce

dark soy sauce 1 tsp

1/2 teaspoon of sugar

100ml water

Tomato and Enoki Mushroom Soup:

60g golden mushroom

1 tomato

250ml broth

Shrimp skin 1 tbsp

1 tsp dried chopped green onion

Side dishes:

half broccoli

Pearl eggplant 10 capsules

practice

1. Cut the middle wing of the chicken with scissors, remove the thin bones, cut the chicken along the big bone, turn it down into a small chicken mallet, add marinade and marinate for a while. Heat up a wok, add chicken mallets and fry until the surface is golden, add the sauce, cover and simmer until the juice is reduced, wrap the chicken mallets with tin foil.

2. Cut enoki mushrooms into sections, and dice tomatoes. When the clear soup boils, add enoki mushrooms, tomatoes and shrimp skins, boil for 5 minutes, season with salt, add chopped green onion. Warm the thermos cup with hot water in advance, and add the soup while it is hot. Cut broccoli into small florets.

3. Soak the pearl rice for 10 minutes, add water and cook as usual. Chidou stew for 20 minutes until cooked, then peel off the shell. When the rice is cooked, stir the rice slightly, season with salt, add branch beans and seaweed, mix well, spread plastic wrap on the rice ball mold, fill in the rice, compact it, and wrap it with plastic wrap.

Finished goods

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