Cod toast salad lunch bento

1. Group photo of ingredients: Clean shrimp, vegetables, and fruits thoroughly.

2. Sprinkle a little vegetable oil in a non stick pot, heat it over low heat, fry the cod fillet on both sides until slightly yellow, and the fish meat in the middle is completely ripe.

3. Cut the multi grain oil-free toast into 4 small pieces, remove the shell and shrimp line from the shrimp meat, cook until cooked and set aside.

4. Take a piece of toast and put a lettuce and a little meat floss on top.

5. Wrap the meat floss around the lettuce and place a piece of cod fillet on top.

6. Place a folded cheese slice.

7. Add a slice of lettuce and multi grain toast.

8. Wrap it tightly with cling film.

9. Use a sharp knife to block everything around your waist and fold it in half.

10. Stack the multi grain cod sandwich in a bento box, with snow-white cod meat, light yellow cheese slices, emerald green overlapping lettuce leaves, and meat floss that is very similar in color to toast slices. This low-fat, high-energy sandwich lunch, I don't know if it's tempting for you, but I haven't had enough and silently swallowed my saliva; The gaps can be filled with blanched asparagus or fruits.

11. Take an appropriate amount of purple cabbage and lettuce, shred them finely, cut strawberries and tomatoes into small pieces, and pour in shrimp.

12. As it is for making bento, vegetables and fruits should not be seasoned with salt, as after several hours of pickling, the taste and appearance will change; Put the ingredients directly into the bento box, and use sugar free or sugary plain yogurt as the seasoning. In addition to adjusting the taste, it can also supplement nutrients such as protein, calcium, and probiotics.

13. Full of delicious food, cover with a lid and seal securely in the box.

14. Cod toast salad lunch bento, low-fat and nutritious, with a delicious taste~