Pumpkin “Ghost Face” Salad – a warm-up breakfast for Halloween

Overview

There is a big pumpkin at home, and the lanterns are too childish, and the pie is too greasy, so why not make a two-in-one staple and non-staple Halloween breakfast to warm up in advance? Note: Pie guide is melon pie, a specialty dessert of Halloween.

Tags

• dessert
• halloween
• students
• egg
• homemade yogurt
• peas
• pumpkin
• red kidney beans
• ripe corn kernels
• yellow mustard sauce
• salt
• tomato sauce

Ingredients

Steps

1. 1 Soak the red kidney beans in water for several hours in advance, use a pressure cooker for ten minutes, or boil them in an ordinary pot for nearly half an hour

   

2. 2 The corn kernels are frozen in the refrigerator and should be thawed at room temperature in advance; the peas are cooked

   

3. 3 Cut the pumpkin into thin slices with the skin on. I used a long pumpkin

   

4. 4 Microwave on medium-high heat for 7 or 8 minutes

   

5. 5 Boil the eggs, separate the egg yolk and egg white, and cut the egg white into some shapes

   

6. 6 Mix four seasonings

   

7. 7 Add egg yolks to make salad dressing

   

8. 8 Main raw material loading

   

9. 9 The shape is embellished with egg white, and the background tablecloth has the feeling of nightfall

   

10. 10 Drizzle with salad dressing

    

11. 11 It still tastes good

    

12. 12 It’s a bit festive, right?