I prefer made by "Wet and dry separation" for lunch box when we eat Risotto or Curry Rice. Because it'd let rice and sauce to keep in the best condition.
My kids they prefer eats basic type Curry or Braised Beef, and Curry should in thick sauce. The basic curry and braised ingredients (vegetables) are : Onion, Carrots, Potatoes, White Radish etc.
For example...
We eat Braised Beef Risotto today. And then I prepare some vegetables for adult besides Tamagoyaki. Because it would be feel more colorful, increasing the taste, even my eyes also like the same feeling.
We eat Braised Beef Risotto today. And then I prepare some vegetables for adult besides Tamagoyaki. Because it would be feel more colorful, increasing the taste, even my eyes also like the same feeling.
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【2016.11.03 - Revised Edition】
I prefer a meal made by "Wet and Dry Separation" for lunch box when we eat Risotto or Curry Rice because it'd let rice and sauce to keep in best condition.
My kids prefer to eat basic type Curry or Braised Beef, and Curry should be in thick sauce. The basic curry and braised ingredients (vegetables) are : Onion, Carrots, Potatoes, White Radish etc.
For example...
We eat Braised Beef Risotto today. Then, I prepare some vegetables for adult besides Tamagoyaki because it would be more colorful, increasing the taste, and even my eyes will also be please.
We eat Braised Beef Risotto today. Then, I prepare some vegetables for adult besides Tamagoyaki because it would be more colorful, increasing the taste, and even my eyes will also be please.
：：：：
中文小日誌
11/03 紅燒牛腩燴飯
如果便當是咖哩飯或燴飯，通常我習慣乾濕分離（飯與醬分開的意思）。因為一旦濃醬與米飯相處太久，到了午餐將吃的時候已失去了該有的口感，醬已不是醬，而飯也不是原來的飯。不管別人是否同意，這只是我自己的心得。
為什麼我們家的咖哩與紅燒大致維持了基本款？自然是挑食者的緣故。例如我曾在製作咖哩時加入玉米筍或青花椰等，有人會說今天的味道不一樣！然後我從咖哩哥原本至少連吃二盤到只來一盤且飯量都裝得比平常更少，我了解這若用他的語法的話屬於「被汙染過的咖哩」，所以也討不了他的心；就連咖哩醬的濃稠度也會影響吃的人的食慾。所以，咖哩與紅燒的基本款蔬菜必然有紅蘿蔔、馬鈴薯、白蘿蔔，上餐時大人再斟酌幾樣清燙配菜，今天的紅燒牛腩燴飯便是一個例子。
今天的便當來自週末的「一鍋紅燒牛肉」，它可以好幾吃：當輕紅燒做一道菜、可以是牛肉麵、勾芡後可變做紅燒燴飯。今天的便當就是乾濕分離的例子，不同的是大人的飯盒裡除了大家共有的玉子燒，還多了些燙青菜，感覺更豐富多彩、增加口的咀嚼變化，也喜歡連眼睛都飽了的fu。 hehe :)
如果便當是咖哩飯或燴飯，通常我習慣乾濕分離（飯與醬分開的意思）。因為一旦濃醬與米飯相處太久，到了午餐將吃的時候已失去了該有的口感，醬已不是醬，而飯也不是原來的飯。不管別人是否同意，這只是我自己的心得。
為什麼我們家的咖哩與紅燒大致維持了基本款？自然是挑食者的緣故。例如我曾在製作咖哩時加入玉米筍或青花椰等，有人會說今天的味道不一樣！然後我從咖哩哥原本至少連吃二盤到只來一盤且飯量都裝得比平常更少，我了解這若用他的語法的話屬於「被汙染過的咖哩」，所以也討不了他的心；就連咖哩醬的濃稠度也會影響吃的人的食慾。所以，咖哩與紅燒的基本款蔬菜必然有紅蘿蔔、馬鈴薯、白蘿蔔，上餐時大人再斟酌幾樣清燙配菜，今天的紅燒牛腩燴飯便是一個例子。
今天的便當來自週末的「一鍋紅燒牛肉」，它可以好幾吃：當輕紅燒做一道菜、可以是牛肉麵、勾芡後可變做紅燒燴飯。今天的便當就是乾濕分離的例子，不同的是大人的飯盒裡除了大家共有的玉子燒，還多了些燙青菜，感覺更豐富多彩、增加口的咀嚼變化，也喜歡連眼睛都飽了的fu。 hehe :)
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