Buckwheat flour cod lunch bento

1. A group photo of ingredients, with unlimited variety and quantity, can be adjusted according to preference and number of people.

2. Take out the Meilu cod fillet from the freezer a few hours in advance, thaw naturally at room temperature, and then use it.

3. Prepare buckwheat flour; Cut the cabbage and carrot into thin shreds, and mince the scallions.

4. Boil a small pot of water, add asparagus and lilies after boiling, blanch to change color, then remove and let it cool naturally.

5. Put buckwheat noodles into water and cook until there is no hard core, then remove them; No need for cold water, its texture is hard and rough, and it won't clump together.

6. Pour out the water from the pot, heat and dry, then drizzle a few drops of oil. Put the cod fillet into the pot and heat over medium heat; My pot has an excellent non stick effect. If you want to fry cod, you can adjust the heat and oil level according to the material of the pot used.

7. Flip over and fry until both sides turn slightly yellow. The fish is fully cooked and taken out for later use.

8. Leave the base oil in the pot, stir fry the scallions in the pan, and stir fry the shredded carrots until soft.

9. Stir fry shredded cabbage in a pot for a few times.

10. Add a little salt and soy sauce, stir fry evenly.

11. Put the buckwheat flour into the pot, quickly mix well, and turn off the heat.

12. According to the amount consumed, put the cod fillet in a bento box, and add lilies and asparagus in the gaps.

When cooking noodles, the salad ingredients have already been prepared: shredded lettuce and purple cabbage, halved cherry tomatoes, washed blueberries, strawberries can be cut into pieces or whole pieces. If you have free time, you can also cut a few flower knives like me.

14. Lettuce and purple cabbage are placed at the bottom, with the small tomato slices facing downwards. If the soup drips, it will flow directly between the ingredients. Feel free to add a few blueberries and blueberries; Put another small box of plain yogurt; When eating, take out the yogurt box and pour the yogurt over the ingredients. Mix well and it is ready to eat.

15. A group photo of a bento, low fat, nutritious, and delicious.

16. This fried noodles has a sufficient amount, besides making bento, there is also surplus to eat at home.

17. Two large pieces of cod are also sufficient. The Meilu cod I have chosen is MSC certified, strictly selected from the clean waters of New Zealand's Antarctica, wild sea fishing, boneless and boneless, with white and juicy flesh, and a sweet and refreshing taste; High protein, low fat, can be cooked directly after thawing; MSC is the abbreviation of the Ocean Management Commission. Products certified by MSC will receive the ecological label of MSC Blue Fish. Choosing such marine products can help us protect marine resources.

18. Buckwheat stir fried noodles with a strong sense of fullness, paired with fresh and tender cod fillet, are so delicious that you won't get tired of eating three meals a day.

19. Buckwheat flour cod lunch bento, so tempting!

20. Nutritional and low-fat buckwheat flour cod bento, delicious and delicious!