Picnics are another kind of cozy sketching beyond the everyday. The kind of Taoyuan life of "picking chrysanthemums under the east mountain and leisurely seeing the South Mountain" can only be poetry and distant places. Fortunately, there is a picnic, you can invite the warm sunshine as a companion, you can lazily practice the countryside, you can briefly withdraw from reality, and you can give the body and mind a comfort like a spring breeze.
A picnic with kids is always a different story. There are also times of careful preparation, but more of a walk-and-go roaming. The park in the city is a picnic base that we often visit.
Essential for a picnic is a picnic mat. Coupled with a variety of food, children running wildly, kites, soccer balls and bubbles can make them burn calories better. For parents on the side, chat, play cards, take a nap, as long as you don't yell at your children, everything is fine.
The beauty of nature is also in the grass and the flowers; the fun of picnics, and the food in the mood. Today [I bring you 2 picnic snacks, so you can easily have the best way to open a picnic.]
01
- Chicken corn and vegetable rolls -
- Ingredient List -
Eggs 4 meat floss to taste
Salad dressing 2 scoops 4 large burritos
Romaine lettuce to taste Instant chicken breast to taste
Corn kernels To taste a little black pepper
- Directions -
1. Cook the eggs for 8 minutes, peel and crush the eggs, add the salad dressing and minced black pepper and stir well.
2. Place the crust on the board and spread the lettuce leaves.
3. Add egg sauce, corn kernels, pork floss, and sliced ready-to-eat chicken breast in turn.
4. Carefully roll it up and fix it with plastic wrap. (It is recommended to cut it before the picnic to avoid dehydration and freshness.) ）
5. It is recommended to cut it before the picnic to avoid dehydration and freshness of the ingredients.
02
- Crab fillet corn vegetable roll -
Salad dressing 2 scoops Purple rice 250g
Lettuce to taste Crab fillet to taste
Taro 150g purple potato 1 small piece
A little black pepper
1. Soak the purple glutinous rice overnight in advance, put it in the rice cooker, add water 2 cm higher than the rice and steam. Purple potatoes and taro are steamed and peeled, and crushed into a puree mixture.
2. Boil the eggs for 8 minutes, peel and crush the eggs, add the salad dressing and minced black pepper and stir well.
3. Spread the steamed purple rice flat on plastic wrap.
4. Spread the lettuce, egg sauce, taro puree, cooked or ready-to-eat crab fillet, and meat floss.
5. Put another slice of purple rice on top of the rice ball, wrap it in plastic wrap and tighten it.
5. Leave on for a period of time or refrigerate for more than 30 minutes, and the cut section will be very clean and neat.