|Stir-fried Lettuce with Shrimp|
|1/3 of a root|
Garlic (2 cloves), ginger (5 slices), small chillies
|Adjust spiciness according to personal taste|
Cereals (black, brown, red, millet, pearl rice)
Daily Bento #5] Stir-fried shrimp with lettuce, eggplant, Taiwanese sausage, and rice.
Cook the couscous rice first, mainly using some black rice, brown rice, red rice, millet, pearl rice and other mixed grains.
Thaw the shrimp (you can also buy fresh shrimp with their strings removed and shelled). Shred both the lettuce and carrots.
Blast the garlic with a small piece of butter, then fry the shrimp in a pan, sprinkle with a little black pepper salt to taste, and serve the shrimp to a bowl first when they are cooked.
In the same pan as the shrimp, stir-fry the lettuce and carrots and season with salt.
When the lettuce and carrots are almost cooked, add the shrimp and stir-fry them together, this will help the shrimp keep a better texture and not become unpalatable by stir-frying for too long.
Chunky eggplant. If you don’t like the skin of the eggplant, you can peel the skin off.
Cut the eggplant into strips, not too big, so it doesn’t need to cook too long. Add salt and mix well, let the eggplant marinate for 10 minutes, slowly releasing the water.
After 10 minutes, wash the eggplant with water and clutch the eggplant dry.
Blast the ginger, garlic and chillies in the oil.
Add the eggplant and stir-fry for 2 minutes. Add water and a little soy sauce to taste, and simmer for about 6 minutes. Add water and a little soy sauce to taste, and simmer for about 6 minutes. (You can test the softness of the eggplant in between, and increase or decrease the cooking time according to your preference.
A little bit of fried Taiwanese sausage. (Especially good for a lunchbox dish, we recommend always having it at home.)
All the dishes are ready and served.