Baked pumpkin with salty egg yolk
One day, the emperor at home (who only moved his mouth but not his hands) wanted to eat pumpkin. He walked around the market and bought it without any accident. He steamed two salted duck eggs, cut the pumpkin into strips, steamed it and fried it (it's okay to fry it, I don't like frying things because I'm afraid of splashing oil, so I will never fry it if I can use frying it), and then roll it in the egg yolk paste, whether it's rice or wine. It's very suitable.
Recipe Recommendations
- pumpkin 500 grams
- salted egg yolk of 2
- garlic appropriate amount
- cooking oil appropriate amount
- soy sauce appropriate amount
- salty and sweet
- crisp
- ten minutes
- ordinary
Steps for Baked pumpkin with salty egg yolk
1
Wash, peel, and cut the old pumpkin into strips about 15mm square.
2
Place the chopped pumpkin in the newly tripped rice cooker, cover and steam for 5 minutes.
3
Place the chopped pumpkin in the newly tripped rice cooker, cover and steam for 5 minutes.
4
Remove the steamed pumpkin, strain it, mix in the cornflour, and mix until each piece of pumpkin is evenly coated with cornflour.
5
Pressing the salted egg yolk into a mud shape.
6
Heat the oil in a pan, add the pumpkin and fry until the surface is golden and slightly crispy, and then shovel it up for later use.
7
Leave the base oil in the pan, add the garlic and stir-fry until fragrant.
8
Pour in the egg yolk puree and stir fry over low heat until fragrant.
9
Pour in the fried pumpkin, turn until each piece of pumpkin is evenly coated with the egg yolk, add appropriate amount of soy sauce to season.