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サラダ（かぼちゃとクリームチーズのたまごサラダ）｜HidaMari Cookingさんのレシピ書き起こし

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HidaMari Cooking

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Ingredients

Pumpkin : 1/4 piece (approx. 350g)
塩 : 小さじ1
水 : 100ml
(A) Cream cheese : 50–100 g
(A) Mayonnaise : 大さじ1
(A) Pepper : 適量
ゆで卵 : 2個

Time required

25minutes

Procedure

1) Prepare the pumpkin 00:00
Use a spoon to remove the pulp and seeds from the pumpkin.
Cut into bite-sized pieces.
2) Steaming the pumpkin 01:05
Add pumpkin and salt to a frying pan.
Mix well with your hands to evenly coat the pumpkin in salt.
Place the pumpkin skin side down.
Add water and put on the fire.
Once the water for the rye bread is boiling, place the lid on top, tilting it aside, and steam for a total of 10 minutes.
When the pumpkin is soft, turn off the heat.
If there is any moisture remaining, heat for 1 minute to evaporate the moisture.
Leave the pumpkin in the pan and let it cool.
3) Mix the cream cheese 03:18
Add (A) to a bowl and mix well with a rubber spatula.
4) ゆで卵の皮をむく 03:44
ゆで卵の皮を剥いておく。
5) 和える 03:57
Add 2 to 3 and mix while mashing the pumpkin with a rubber spatula.
Divide the mixture into 4 with your hands and add it.
Mix everything together with a rubber spatula, mashing the boiled eggs as well.
6) 仕上げる 04:55
保存容器に5を移し、お皿に盛り付けて完成。

Point

-If you want to keep calories and costs down, use cream cheese in any amount you like, starting from 50g.
・If you want to make it healthier, you can substitute it with cottage cheese or something similar and it's still delicious.
The amount of water should be enough to submerge the pumpkin skin.
- In step 2, be careful to check the amount of water about 5 minutes after heating, as it may burn.
- If there is not enough water in step 2, add a little water and continue heating.
- If you close the lid completely in step 2 and heat it, the pumpkin will tend to become watery, so it is best to leave the lid ajar.