Baked pumpkin with salted duck egg yellow

I like to eat salted duck egg yolk very much. I ate this dish in a restaurant once and it has endless aftertaste.
Pumpkin not only has high edible value. Moreover, it has a therapeutic effect that cannot be ignored.
Pumpkin is warm in nature, sweet in taste and non-toxic. It enters the spleen and stomach meridians. It can moisten the lungs and replenish qi, eliminate phlegm and eliminate concentrated concentration, remove insects and detoxify, treat cough and asthma, treat lung carbuncle and constipation, and has diuretic and cosmetic effects.

Recipe Recommendations

pumpkin half a catty
salted duck eggs salted duck eggs
rice noodle rice noodle
edible oil appropriate amount
salt a little

salty and sweet
fried
half an hour
ordinary

Steps for Baked pumpkin with salted duck egg yellow

Peel the pumpkin, remove the seeds and cut it into strips, and boil the pumpkin with water. The cooking time varies from person to person. If you like it crispy, it will be shorter, and if you like it soft, it will be longer. I like it soft.

During the cooking process, remove the shells and clear the salted duck eggs.

Mash the egg yolks. The number of duck eggs varies from person to person. Generally, half a catty of pumpkin requires 3-4 duck eggs.

Pick up the blanched pumpkin for later use.

Pour a little rice flour on the pumpkin to make it stick to the egg yolks.

Add oil to the pan and heat over low heat.

Stir fry the egg yolks over low heat until they bubble, add 1 tablespoon of water, but not too much ~~ Add a little salt and rice flour.

Pour the blanched pumpkin into the pan and stir fry evenly until the egg yolk wraps the pumpkin.

Finally, it's out of the pot ~~ salty on the outside and sweet on the inside, as well as the unique mellow flavor of salted duck eggs. I believe that friends who like to eat salted duck eggs like me will like it ~~ It's so fragrant.