Find a variety of microwave ready lunch box recipes

Advantages of Kimberly microwave lunch box heating equipment:

Fast: Instant start and stop. A single meal can be heated by tens of thousands, and the output is stable to meet the requirements of different scales of catering.

Provincial: No preheating required. The front-end docking meal distribution line is automated, streamlined, running smoothly and greatly saving labor costs.

Fresh: Locks in the fresh fragrance. It does not destroy the nutrients and does not affect the taste of the meal.

Microwave internal and external penetration heating at the same time: uniform heating efficiency, automatic assembly line operation. The batch heating output is large and the quantity is controllable. It does not destroy the nutrients and can be customized according to customer requirements.

Microwave spicy tofu:

Method: 1. Wash and dice the peppers, mince ginger, garlic and green onions, and mix well with watercress and oil.

2. Cube the tofu and put it in a baking bowl.

3. Put the mixed seasoning in the microwave for one minute, take it out and pour it on the tofu, sprinkle with salt, pepper powder, chili powder, steamed fish soy sauce, oyster sauce, rice wine, sugar, stock, mix slightly, and put it in the microwave for 3 minutes.

Microwave steamed eggs:

Method: 1. Beat the eggs one by one in a bowl;

2. Add twice as much water and stir;

3. Add cooking wine;

Add salt; 5. Stir well and filter into a container of steamed eggs;

6. The appearance of filtering;

7. Place the lid on top and don't need to be compacted. Put in the microwave on high heat for two minutes;

8. The surface can be decorated with a few carrots, or not.

Microwave roast duck leg:

Method: 1. Soak the duck legs in ginger wine for 10 minutes to remove the icy smell;

2. Use an appropriate amount of all ingredients and mix them into a bowl of barbecue sauce. But don't put too much honey, use a small bowl to save some out, set aside;

3. Wash the duck legs in the ginger wine bath with running water, then drain the water, and marinate them with barbecue sauce for 24 hours. It's already winter, so you don't need to put it in the refrigerator, if the temperature is high, it is recommended to put it in the refrigerator freezer;

After an hour, put the duck leg on the microwave grill, put the grill on the microwave oven turntable, turn the heat to the barbecue setting, bake for 15 minutes, then turn over and bake for 10 minutes, take it out, brush a layer of barbecue juice, and then put it on the grill, bake for 8 minutes, turn over and bake for 6 minutes; Take it out again, brush with a layer of honey, sprinkle some black pepper powder, bake for 5 minutes, and prick the duck leg with a toothpick again, no blood comes out, and it's done.

Microwave potato chips:

Method: 1. Cut the potatoes into thin slices, the thinner the better. I use a planer. Soak in water to remove the starch.

2. Control the moisture, grease and sprinkle salt on both sides, put it on the plate without covering, and microwave the oven at 900w for 5 minutes.

3. After taking it out, if there is still moisture on the back, turn it over and heat it for 1-2 minutes.

Garlic eggplant: Preparation:

1. Peel the eggplant and cut it into long strips and put it in the microwave oven to cook, if you don't know how long it can be heated for 2 minutes each time, the fish is heated 3 times before the eggplant is cooked, and then the eggplant is put into a container and cooled for later use;

2. Garlic paste, vinegar, salt, chicken powder, light soy sauce, sugar and cool eggplant are fully stirred, put in the refrigerator for 1 hour, and then you can eat.

Ingredients: 1/2 bowl of rice, 1/2 bowl of mashed potatoes, 3 sausages, 2 lettuce, a pinch of broccoli, a pinch of cherry tomatoes, and 1 piece of seaweed.

Steps: 1. Prepare the ingredients, half a bowl of leftover rice and half a bowl of mashed potatoes.

2. Cut the sausage into small cubes, mix well with mashed potatoes and rice, if it is cold rice, heat in the microwave for 2 minutes.

3. After washing the broccoli, blanch it and remove it, and cut the seaweed into long strips.

4. Wash the lettuce and spread it in a bento box.

5. Wearing gloves, take an appropriate amount of rice and pinch out a rice ball, and enclose it from the middle with seaweed.

6. Place the kneaded rice balls in the box.

7. Place blanched broccoli and cherry tomatoes around the bento box.