Chen Xiang teriyaki dragon fish bento

Recently, I have to bring my own bento to work~ Every day at lunch time, I open the lunch box carefully prepared on the first night, and I feel instantly healed. This time, I made a Chenxiang teriyaki dragon fish bento, which is simple and quick to make, and you can eat it as soon as it is heated in the microwave the next day, which is low-fat and nutritious and healthy. This time, a little Hengshun balsamic vinegar was added to the sauce of Longli fish for three years, which was refreshing and greasy, and more Chinese stomach ~ Hengshun balsamic vinegar should be a well-known brand, China's time-honored brand, intangible cultural heritage of Hengshun balsamic vinegar brewing technology, using solid-state fermentation, pure grain brewing, not blending, more safe and healthy, recommended to everyone~

Ingredients

Longlifish 1

asparagus appropriateamount

egg 1

favoritefruit appropriateamount

rice appropriateamount

lettuce appropriateamount

Hengshunbalsamicvinegaragedforthreeyears 10 g

soysauce 15 g

sake 5 g

mirin 20 g

honey 5 g

starch 2 g

gingerslices 2 slices

vegetableoil appropriateamount

salt appropriateamount

chilipepper 1 piece

redpepperpowder 1 g

blackandwhitesesameseeds appropriateamount

Cooking Instructions

Group photo of ingredients
Group photo of seasonings
This time, a little Hengshun balsamic vinegar was added to the teriyaki sauce for three years, which enriched the taste while being more greasy and the taste more balanced~
Mix Hengshun balsamic vinegar for three years, soy sauce, honey, cooking wine, sake, mirin and starch to make teriyaki sauce.
The dragon fish is blotted dry with kitchen paper and wrapped in a circle of starch for later use.
Pour an appropriate amount of vegetable oil into a non-stick frying pan, add two slices of ginger to fry until fragrant, add the dragon fish after the oil is hot, and fry until golden brown on both sides.
Pour in the sauce prepared in advance (if the pot is too big, you can add an appropriate amount of water to the sauce to avoid too quickly paste), reduce the sauce over medium-low heat and let the fish sticks coat the sauce.
After the dragon fish is out of the pot, sprinkle with an appropriate amount of white sesame seeds for decoration.
Remove the old part of the asparagus (pinch the middle and lower part of the asparagus and skim it, the old part and the tender part will be naturally separated), pour an appropriate amount of vegetable oil into a non-stick frying pan, add the asparagus after the oil is hot, fry until it changes color, and then sprinkle with an appropriate amount of black pepper and salt.
The rice is wrapped in plastic wrap and formed into a circle (see video for details). Use black sesame seeds for eyes, chili peppers for mouths, red pepper powder for water, and chopsticks for the rice man to give a blush.
Soft-boiled eggs: Put the eggs in a pot with cold water, and after boiling, adjust the time according to the size of the eggs and the need for raw doneness, usually in 3-5 minutes. Remove the boiled eggs, soak them in cold water for five minutes and remove the shells.
Put all the ingredients in the bento box.