•Milk with high potassium content helps excrete sodium. •Roasting pumpkin and onions adds sweetness and reduces the use of added sugar.
Calories
287kcal
Carbs
41.8g
Protein
10.5g
Fat
8.6g
Sodium
489.2mg
Ingredients
Main
Others
[ 2servings ] Onion(3pcs), Mini Sweet Pumpkin(2pcs), Boiled Egg(3pcs), Milk(½cup), White Bread(4sheet(s)), Sliced Cheddar Cheese(2sheet(s)), Dried Plum(½cup), Green Lettuce(2sheet(s)), Sliced Almonds(⅓cup), White Wine(⅓cup), Honey(2Ts), Salt(0.3Ts), Pepper Powder(a little)
Nutrition Facts
Per 100g of main ingredientsOnion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Milk
- Rich in calcium (120mg) — a key building block of bones and teeth
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
Thinly julienne the onion; peel and deseed the sweet pumpkin and cut into large pieces; coarsely chop the dried plum; and wash the green lettuce thoroughly.
Place the sweet pumpkin on parchment paper, drizzle with cooking oil (1Ts), bake in an oven preheated to 180℃ for 15 minutes and remove; strain the boiled egg yolk through a sieve and finely chop the white.
Heat cooking oil (2Ts) in a medium-heated pan and gradually add white wine while stir-frying the onion until browned to make onion jam.
Let the roasted sweet pumpkin cool slightly, strain finely through a sieve, and mix evenly with egg yolk, egg white, milk, honey, salt, and pepper to make the sweet pumpkin salad.
Add almond slices to a dry pan heated over low heat and roast until golden.
Top a slice of sandwich bread with sweet pumpkin salad, green lettuce, and sliced cheddar cheese, spread onion jam generously on another slice, cover, and cut into triangles to finish.