After trying many different methods for years, I found this to be the best way so far. Compared to the kind that only prepares the vegetables in advance and freezes them, then defrosts them, stir-fries them every day, and cleans the pots and pans, this is much more convenient, simple, and fresh. I want to share it with everyone!
Preliminary preparation: Take half a day on the weekend, go shopping for ingredients, and prepare about five dishes for weekday lunches, including meat dishes, side dishes, and vegetarian dishes.
Office worker’s daily lunch
🍳My method:
-
I cook the rice and meat dishes in advance on weekends, and put them in lunch boxes. I suggest putting the rice in the middle, the meat on one side, and leaving the other side for vegetables. This can prevent the flavors from mixing (don’t put anything with soup), and then freeze them.
-
The night before I bring my lunch, I take out a lunch box and put some vegetables on the other side, then cover it and put it in the refrigerator to thaw naturally. The next day, I don’t need too much time to heat up my lunch at the office. I usually heat it through in 4-5 minutes.
🥒Vegetable cooking tips:
To avoid the nitrite in leftover vegetables, I suggest choosing melons and fruits, such as cucumbers🥒, eggplants🍆, carrots🥕, etc. I usually cut them into small pieces and boil or steam them, then add seasonings and mix well. It takes about five to ten minutes to finish. Because there is no oil, you can just rinse the pot with water, and you don’t need to wipe the stove. It’s very convenient and fast!
🥬If you want to eat some greens, you can also use a lunch box to pack some easy-to-cook vegetables that are washed clean (such as the amaranth in the picture). Use a ziplock bag to separate the salt and chicken powder according to the amount you need. At noon in the office, add boiling water to cover the vegetables, microwave on high for 2-3 minutes, and the vegetables will be cooked. Add the salt and chicken powder and mix well, and you can eat it. This way, you can enjoy fresh vegetables, avoid the nitrite in leftover vegetables, and have a qualified low-fat meal!
Bento
🍱Avoid food-grade PP material, glass, ceramic, and stainless steel. I prefer the ones without compartments, they are easy to wash, no corners, large capacity, no limits.
🥩Cooked meat can be frozen, the taste is the same after thawing, when paired with vegetables, choose the ones that don’t change in taste after freezing, like potatoes, tomatoes, carrots, mushrooms, etc.~
🍛 Frozen food suggestions: Curry beef cubes, tomato basa fish, dried tofu stir-fried pork, king oyster mushroom stir-fried pork, tomato beef, braised chicken with shiitake mushrooms, etc. If you also want to prepare dinner in advance and freeze it.you can choose corn ribs soup, tofu enoki mushroom shrimp soup, Chinese yam ribs soup, etc. After cooking, divide them into portions, put them in lunch boxes and freeze them. In the evening, take them out and microwave them on high for about 8-10 minutes, and you can eat them. The taste is no different. There are meat and vegetables, balanced nutrition, soup can also increase satiety, essential for fat loss meals.