Generally speaking, I basically have a staple food for lunch, mainly rice and two other dishes.
The division of production is generally like this.
Rice, stewed in the rice cooker the night before, then cooled and boxed. Or directly use a glass lunch box to hold raw rice and water, and the pot is just right.
As a side dish, if it is meat that needs to be processed for a long time, such as coke chicken wings, braised pork, or tomato brisket, or curry, chicken and potatoes, I will make it the night before, air-dry, box it, and most likely put it with rice, and then put it in the refrigerator for temporary storage. If you want to serve cold salad the next day, wash and cut the corresponding ingredients, dry them and put them in another fresh-keeping box. Put the prepared sauce in a small box alone, or put it in a fresh-keeping bag and box, put it in the refrigerator together, and stir it together at noon the next day.
I will wash other fried dishes, cut them, dry them, treat them with ingredients and put them in another fresh-keeping box. In this way, when you get up the next morning, you only need an extra ten minutes to get up early, and you can fry the vegetables and box them. In this case, I won't choose leafy vegetables. After all, they are not delicious when they are wilted. Will deliberately choose some roots, or eggplant, bell pepper, broccoli, asparagus and other ingredients.
When you go out, just put the lunch box prepared the night before and the dishes just fried in the morning into the rice bag.
This kind of delivery not only saves time, but also prevents vegetables from being prepared one day in advance and put in the refrigerator all night to affect the flavor.
I used to eat in nearby restaurants, canteens and takeout, and I felt particularly oily.
Later, I started cooking after I moved, and it took about half a year.
At first, I thought it was unhealthy to put the refrigerator at night. I made it this morning. The staple food is porridge ordered the night before. Use the kind of rice cooker that can be reserved, cook more, put the porridge out in the morning, and make the thick bottom as the staple food at noon. This can solve two meals at a time.
Later, getting up early was too harmful to rest, so I fried several dishes the night before, ate some at night, and put the rest in the refrigerator at noon the next day. If the staple food is rice, make an appointment. If it's sweet potato, pumpkin or corn, get up and cook it in the morning. After washing, just enough to eat. It is also the amount of two meals in the morning and noon, so that two meals can be solved at a time.
Eating your own cooking feels particularly healthy, and it takes about an hour to solve two meals. I don't think we need time. I have to find a place outside to wait for dinner. It will take me about an hour to go back after dinner.
And you can cook by yourself, practice cooking slowly, and experience the fun of cooking and the freshness of food.
Put some pictures with the meal.
I have been bringing food for half a year.
I washed the vegetables the night before yesterday, cut them and put them in a fresh-keeping box. I got up the next morning to cook. I washed the rice at night and soaked it in the rice cooker in the morning. I never eat overnight food, no matter what it is, I must eat it on the day when it is cooked.
There are so few restaurants near the company that I dare not eat takeout, forcing myself to cook, and now I love cooking, hahaha!
Finally, attach my lunch for two days. By the way, I am a vegetarian, so I fired Caicai.
This is my lunch this Friday. The dish I cut the night before was quickly cooked the next morning. Half the time is hot dishes, cold dishes and staple food.
Cold dishes are basically cut the day before, mixed with garlic sauce as seasoning, and then poured into the dish when eating.
Eat steamed chicken legs with mushrooms at noon today. Put the seasoning away and steam it with a small electric lunch box at noon, one layer of food and one layer of staple food.
I have brought food for a long time, and I have a canteen at work, but after eating for a long time, I feel the same taste and I am tired of eating. Moreover, the food in the canteen is quite expensive and the sanitary conditions are not very reassuring, so I decided to bring my own food. I always cook in the morning, but I never cook at night. But I think it has something to do with my personal distance from the company. I am close to the company, and it takes about 15 minutes to walk, so I still have plenty of time in the morning, but it is a little difficult for friends who are far away from the company to do it in the morning now. In the morning, I always cook rice in an electric cooker first, and then stir-fry. Vegetables are all root vegetables, and leafy vegetables are never brought. Leaf vegetables don't taste good when they are bored. Generally, the dishes are preliminarily processed the night before. For example, mushrooms are washed first, blanched in hot water, cooled in the refrigerator, and meat slices are frozen in the refrigerator. Stir-fried mushrooms with sliced meat in the morning, or put a little carrot slices in, and it will be fried in a few minutes. You can also pack some jiaozi or steamed buns on weekends, and then bring some on Monday, which is much more convenient. Or make some sauce beef and so on. It's also very convenient to cut a little into it when you bring rice. In a word, bringing your own food still has many advantages, such as cleanliness, hygiene, saving money and ensuring nutrition.
I am an office worker and a fitness enthusiast.
In short, three minutes to practice and seven minutes to eat. Eating habits are more important. There are no canteens, convenience stores or restaurants in the company. The food is greasy and unhealthy. However, take-away fitness meals are usually expensive. Usually there are only some vegetables and a few pieces of chicken breast. If you can't afford it, start cooking your own fitness meals and bring them to the company before going to work.
Actually, it's relatively simple. Meat dishes generally only consider beef and chicken breast, and beef is stewed into a large piece. The method is relatively simple. Add ginger, garlic, cinnamon, star anise, fennel, dried Chili, etc. Put it in a pressure cooker, pour in light soy sauce, light soy sauce and canned beer, put it in a pot, stew slowly with low fire, and collect the juice with high fire. You can eat for several days every day.
When making breakfast, use the same pressure cooker for chicken breast, add cooking wine, ginger and garlic, stew and slice, and bring some soy sauce.
As for vegetables, you can cook some vegetables, such as cabbage, potatoes, tomatoes, broccoli and so on. You can also fry celery, radish and spinach with a small amount of olive oil to see your personal preference, or steam a few eggs with an egg steamer to supplement protein.
Prepare ingredients before going to bed at night and cook regularly with an electric cooker. Cooking these dishes usually takes about 15 minutes, and then canning, so that the food is hot and healthy, and some food expenses can be saved. Why not?
Get up every morning to do it, usually one meat and two vegetables.
I am a drifter because the company I work for doesn't provide lunch. After starting to eat takeaway for a while, I feel that it is not good to eat takeaway all the time, and the main takeaway is also expensive.
So I began to learn from other colleagues in the company, bring my own food to the company, and just heat it in the microwave at noon, which is both affordable and hygienic.
So I started my daily trip with rice. Under normal circumstances, when I come home from work every night and start cooking dinner, I will make an extra one, and then put the extra one in a special lunch box and put it in the refrigerator.
When I went to work the next day, I put my lunch box in my bag, and no one could see it, but the bad thing was that every time I had lunch at noon, I would start to queue up in front of the microwave oven.
Although it doesn't take much time to heat one serving, it's too crowded. What's more, when eating, you will inadvertently look at what is in other people's lunch boxes.
As long as I see the food in someone else's lunch box is more delicious, I can't help but want to pick it up and taste it. I wonder if it's just me, covering my face.
Bring your own food series. The company has a canteen. The food in the canteen is really not delicious, but I want to gain weight, so I usually bring my own food. I cook meat dishes at night, and vegetarian dishes are fried in the morning, which is relatively fresh.
The work unit has a canteen, but the cooking level of the aunt in the canteen is really flattering. My salary as a clerk is not high.
So if you often eat out, you have no money to cook and bring your own food.
I usually cook more dishes for dinner and save some for lunch the next day.
I like to eat cabbage, but I never take it to work because there is nitrite in cabbage overnight.
Generally speaking, bring food to work, eat well, and don't worry about hygiene.
Attached below is a picture. This is the insulation box I made myself this morning. I left it at work, so I had to take the takeout box.
Just let the aunt in the canteen heat it up at work. I think it looks good.