Put the blanched pumpkin strips into a large bowl, add appropriate amount of dry starch, and wrap each pumpkin strip with a thin layer. The purpose of this is to dry the pumpkin strips thoroughly, so that when we fry them in the next step, they will not be put into the box because of humidity. When we buy it, we will remove the outer packaging, put it in a steamer with the box, steam it for about 20 minutes until the salted egg yolk is cooked, then take it out and let it cool. At this time, sprinkle a little water on the melon slices until the starch is completely wrapped on the melon, then sprinkle the starch and mix well. When the oil temperature is 60% hot, sprinkle cucumber slices into the oil pan to keep the oil temperature deep-fried.

Next is fried pumpkin strips. My suggestion is fried-fried. The method given by some people is to steam the pumpkin until it is half cooked, and then fry it. I tried, too. In fact, the best effect is to pat the raw pumpkin into powder, put it in an oil pan, fry it at the oil temperature of 180 degrees, and take it out for later use. Cut the pumpkin into strips 2 cm wide and 4 cm long instead of using a knife. Boil the water for about 2 minutes, rinse it after cooling, pour it into a bowl, beat in an egg, stir well, grab a handful of potato starch and wrap it evenly on pumpkin strips for later use. Heat oil in the pan, add a little salt, and slowly fry the egg yolk in the pan. At this time, it must be simmered 1.2 minutes, and the yolk should be fried until it bubbles. Pour in the steamed half-cooked pumpkin, let the egg yolk evenly wrap at the bottom of the south pot, leave a little oil for heating, add the egg yolk and stir-fry the egg yolk, add the fried pumpkin, add seasoning and stir-fry evenly, and then take out the pot and plate.

Put an appropriate amount of oil in the pot, bring the oil to a boil over high fire, add pumpkin strips over medium and small fire, and keep the fire over medium and small until the pumpkin turns golden yellow. Take out the oil control. Slice the pumpkin, fry until 7 minutes cooked, take out and drain the oil. Add a little oil to the steamed and crushed salted egg yolk and stir-fry until it bubbles. Add pumpkin slices and stir-fry. Coat with salted egg yolk evenly and serve.