Served with: red pepper with celery, spinach, and braised sparerib
My sister uses an instant pot to cook the sparerib. Before the dinner time, the aroma has spread into the entire house. I think braised sparerib is a traditional dish, so I barely see it on menus(even in Chinese restaurants)after I came to the USA. Fortunately, I am so lucky that my aunt and sister are the experts of braising meat. I can eat this tasty dish at least once a month!!
Served with: tofu with tomato sauce, Chinese cabbage, and braised sparerib
As you see, the sparerib still appears in my bento. However, after I microwaved my bento at the school, some parts of the sparerib became very dry. At least the taste was still pretty good! I believe you guys might have no idea what is ‘tofu with tomato sauce”, me too. It is a dish that is created by my sister. Actually, this combination of Chinese and Italian cuisine is quite perfect! The sauce makes me consume more bowls of rice than usual.
Served with: egg roll, grilled mackerel, and bok choy
I think the egg roll must be a skillful dish. Its process is very complicated. If the cook is not careful enough, it easily becomes a scrambled egg. I also called the egg roll Tamagoyaki. It is a very classic dish in Japanese bento, but my sister makes a change. She adds some green onion in it. The grilled mackerel is as perfect as the grilled salmon. Becuase of fat in the mackerel, the texture is very smooth. My sister season the fish one-day earlier, so the taste is marvelous! Today bento looks very Japanese by the way!
Served with: little spinach fry with mushroom, sauteed salmon, and tempura
One of the dishes—tempura, might sound unfamiliar to you guys. Tempura is a Japanese dish. Tempura is made with gefilte fish and shape to a circle or a rectangle. You can either cook by frying or roasting. It obviously is proceeded food, so don’t eat too much, lol. Another thing I want to mention is an ingredient—king oyster mushroom. Sounds strange, right? Actually, I don’t it taste like an oyster, but an abalone. I really hate the ordinary mushroom, but I totally accept the king oyster mushroom.
Served with: sausage, Brussels sprout, and farfalle with tomato cream sauce
This time, my sister combined two sauces—toamto and white cream. Last time, she only used white cream, and it tasted a little bit strange. However, the combination totally changed my expression of white cream. The sauce was creamy but not greasy. I also can’t forget the sausage. My uncle bought it from a Japanese supermarket. It’s very juicy and tasty. It matched the farfalle pretty well!
