Pumpkin contains starch, protein, carotene, vitamin B, vitamin C, calcium and phosphorus. Rich in nutrition, rural people often eat it, and urban people pay more and more attention to it. Not only has high edible value. It also has a dietotherapy effect that cannot be ignored. So today I make salted egg yolk roasted pumpkin.

material

Ingredients: pumpkin, salted duck eggs;

Accessories:

Baked pumpkin with salted egg yolk

1

After the pumpkin is opened, seeds are removed, peeled and cut into strips. Take 3-5 salted duck yolks, then dig them out and chop them with a small spoon. When they are ready, light a fire on the stove. When the oil is hot, add pumpkin strips (I dipped in custard powder pulp) and fry pumpkin oil on low heat. Fry the pumpkin until golden brown and take it out for later use.

2

Next, stir-fry the egg yolk, leave a little oil in the pot, add the egg yolk after sauté ing, and keep the temperature of the fried egg yolk at about 50%. If the pot is too hot, turn off the heat for a while. After beating the egg yolk, continue to stir. When the yolk bubbles, you can put the pumpkin. After adding the pumpkin, stir it slightly. This time should not be too long, the frying is too bad to affect the taste. Let the pumpkin strips be evenly coated with egg yolk paste and you can go out.