Baked pumpkin with salty egg yolk
Pumpkin is the most common melon and fruit on our table. It is sweet in nature and has high medicinal value. It has antiasthmatic, improving eyesight, anti-inflammatory and analgesic effects. Pumpkin can also prevent pregnancy edema and high blood pressure. Pregnant mothers often eat pumpkin, which not only promotes the development of fetal brain cells and enhances its vitality, but also prevents pregnancy complications such as pregnancy edema and hypertension, promotes blood coagulation and prevents postpartum hemorrhage.
Recipe Recommendations
- pumpkin appropriate amount
- salted egg yolk appropriate amount
- chives appropriate amount
- salt appropriate amount
- qingshui appropriate amount
- salty and sweet
- steamed
- half an hour
- ordinary
Steps for Baked pumpkin with salty egg yolk
1
Wash and peel the pumpkin, remove the seeds and pulp, and then cut into small long sections.
2
Put the pumpkin strips and salted egg yolls into a boiling water steamer and steam for 10-15 minutes.
3
Steam until done, remove and cool.
4
Grind the salted egg yolk into powder, wash and chop the chives for later use.
5
Put a little oil on the heat, add egg yolk and salt, add a little water and stir well.
6
When stir-fry until foam, add the pumpkin strips.
7
Weigh and turn the frying pan until the egg yolk evenly wraps the pumpkin strips.
8
Turn off the heat, sprinkle with a little chives and serve out.