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Preparing supplies for school children is certainly not an easy thing. Apart from having to keep up with time, the menu you create must also be practical and delicious.
Grade 1 elementary school children generally only have a short break for lunch. Therefore, make sure they can finish the supplies you prepare quickly and without any hassle.
If you want, you can also ask your children what menu they want for lunch. That way, children will be more enthusiastic about finishing their lunch.
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According to various sources, there are several lunch menus for grade 1 elementary school children that are easy to make and practical, Mother. If you’re curious, check out the recipe and how to make it below.
1. Simple sushi
Mothers can make sushi with simple fillings as a lunch menu for school children. Quoting from the book Yummy & Healthy Food by author Nawang Okta, here’s how to make it:
Materials:
250 gr hot fluffy rice 1/4 tsp vinegar Pinch of salt Pinch of sugar Tobiko/fish eggs 2 sheets of nori Mayonnaise
Isi:
4 crab sticks 1 egg, scrambled, cut lengthwise 1 bunch spinach, boiled
How to make:
Mix the vinegar, sugar and salt, then stir well. Mix well with rice. Take a sheet of nori, add rice, crab sticks, omelet and boiled spinach. Roll while compacting. Cut into pieces then top with mayonnaise and tobiko.
2. Tamagoyaki
Materials:
5 eggs 50 ml milk
How to make:
Mix milk and flour, stir until the flour dissolves. In a bowl, beat the eggs then add the milk and all the other ingredients. Mix well. Heat a non-stick flat pan, pour 1 tablespoon of the egg mixture, let it set then roll it up, leave it on the pan. Pour in another 1 tablespoon of vegetables, let it set then roll starting from the first roll. Continue until finished. Cut into pieces and serve.
3. Chicken katsu
Chicken Katsu illustration/ Photo: Getty Images/iStockphoto/ALLEKO
Materials:
600 gr boneless chicken breast 4 cloves garlic, crushed 1 tsp salt 1/2 tsp ground pepper 1/2 tsp stock powder Wheat flour 2 eggs, beaten well Bread flour
How to make:
Wash the chicken clean, cut it in half thinly down the middle, prick it with a fork. Coat with garlic, salt, pepper and stock powder, mix well. Coat chicken with flour. Add to the beaten egg, coat with breadcrumbs while pressing. Leave it in the refrigerator for about 30 minutes before frying so that the breadcrumbs adhere perfectly. Fry with lots of oil over low heat until golden yellow. Serve.
4. Beef broccoli
Materials:
150 gr inner/outer meat, thinly sliced 2 tsp soy sauce 1 tsp sweet soy sauce 1 tbsp oyster sauce 1 tbsp cornstarch 300 gr broccoli, cut into florets 50 gr onions, sliced lengthwise 1 clove garlic, finely chopped Sugar, salt, and pepper to taste. Water to taste
How to make:
Season the meat with soy sauce, sweet soy sauce, oyster sauce and cornstarch. Store in a tightly closed container, refrigerate. Leave it for at least 30 minutes. Bring water to a boil then boil the broccoli, drain and cover with water (ordinary water, not ice water), set aside. Saute the onion and garlic until fragrant and wilted, add the meat, stir until the meat changes color. Add water, then season with sugar, salt and pepper, cook until the meat is tender. Add the boiled broccoli, stir briefly until evenly mixed, serve.
5. Scrambled chickpeas
Summarized from the book Favorite Lunch + Breakfast Menu by Maryam Kalangi, here are various recipes that you can try to make your little one’s lunch:
Materials:
250 grams Beans, cut diagonally and boiled 1 piece of sweet corn 2 eggs 3 cloves of red onion, finely sliced 2 cloves of garlic, finely sliced 1/4 teaspoon ground pepper 1/2 teaspoon salt 4 tablespoons cooking oil
How to make:
Heat oil, saute garlic and shallots until fragrant. Add the beans, sweet corn, ground pepper and salt, stir until evenly mixed. When the vegetables are half cooked, add the eggs and scramble until combined. Cook until done. After that, serve it to your little one’s lunch along with white rice and other complementary side dishes.
6. Chicken drumstick
Ilustrasi Chicken Drumstick/ Photo: iStock
Materials:
8 chicken wings 500 ml cooking oil 300 grams flour 2 eggs, well beaten 500 grams orange breadcrumbs
Ground spices:
2 tbsp salt 1/2 tsp ground pepper 1 tbsp sesame oil 1 tsp granulated sugar 1 tbsp lime 2 tbsp milk
How to make:
Cut the chicken wings and take the part with lots of meat. Trim the end veins and gather the meat at the joint so that it is shaped like a drumstick. Coat the wings with seasoning and let sit for 20 minutes. Roll the chicken wings in flour and egg white. Roll it again in the tempura flour and pat it down so the flour sticks. Heat oil, fry chicken drumsticks until cooked.
7. Cheese omelet
Materials:
3 eggs 1 tbsp cream/milk (optional) Salt and pepper Cheddar cheese
How to make:
Crack three eggs, then add cream or milk. Add pepper and salt to taste, stir until everything is mixed. Heat a non-stick pan over low heat, then add a little oil. Once the pan is slightly hot, add the eggs. If it starts to look hard at the bottom, sprinkle with cheese according to taste. Gently roll the egg, then lift it and the cheese omelet is ready to be served.
8. Flour-fried puffer fish
Materials:
4 mackerel fish 1 lime 1/2 tsp salt
Ground spices:
1 red chili 3 cloves garlic 2 cm turmeric 1/2 tsp salt 1/4 tsp ground pepper
Seasoning flour solution (stir well):
60 grams flour 3 tablespoons rice flour 1/2 teaspoon salt 1/4 teaspoon ground pepper 1 egg 110 ml water
How to make:
Coat the fish with lime juice and salt. Leave it for 15 minutes. Add the fish to the spices. Let it sit again for 15 minutes. Dip the fish in the flour solution, fry until cooked. Once cooked, remove from heat and serve in your child’s lunch box along with warm white rice.
9. Sausage egg rolls
Materials:
5 eggs 1 carrot 1 spring onion 5 sausages Salt to taste Pepper to taste Cheddar cheese to taste Tomato sauce to taste Mayonnaise to taste Mustard to taste
How to make:
Slice the spring onions into small pieces, then continue by cutting the carrots into small pieces, or chop both. Prepare a medium sized bowl and crack all the eggs into it. Then, Mother can filter the eggs. Add salt and pepper to taste. After that, you can add carrots and spring onions to it. Then, shake until evenly mixed. Prepare a square-shaped telephone, then pour enough cooking oil. Mothers can spread it thinly using tissue or a special brush. Then, you can fry the eggs thinly until they harden. After that, arrange the cheese and sausage sheets on top and roll the eggs. The key is to fry over low heat so that the eggs don’t dry out or brown easily. Place the egg roll on the tip of the Teflon, then put the egg back in, and leave it to harden. Then, you can roll it back up into several layers. Once it’s finished frying, you can slice the egg like cutting sushi. It’s time for plating, Mother! Prepare a cutting board or flat plate, then you can spread mayonnaise and mustard sauce on the plate. Finally, arrange the egg roll slices on top. Then, sprinkle with sesame seeds and prepare parsley leaves on top to make the appearance even more beautiful.
Do you have other lunch menus for grade 1 elementary school children? Come on, share it in the comments column.
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(mua/mua)