Introduction to this issue: New Year’s Eve dinner, big fish and meat are too greasy, share 16 vegetarian stir-fry dishes, a combination of meat and vegetables is healthy

New Year’s Eve dinner, there are more big fish and meat, too much to eat If it's greasy, stir-fry it with some vegetables. It's light and delicious and can relieve the greasiness. Sharing 16 home-cooked vegetarian dishes. The combination of meat and vegetables is healthy. The recipes are simple and easy to learn. Don’t miss it if you like vegetarian dishes. Let’s take a look at what dishes are available:

Ingredients required for Di Sanxian: 3 eggplants, 2 potatoes, 2 peppers, appropriate amount of oil and salt, 1 segment of green onion, 1 slice of ginger, 2 garlic cloves, 1 tablespoon soy sauce, 1 tablespoon starch,

Steps:

1. Prepare the required materials, peel and wash the potatoes, wash the eggplant and pepper, and cut the eggplant into pieces. It is best to choose eggplants with long purple skin. The skin is thin and tender. It is best not to peel eggplants when eating them. Eating eggplants with the skin on can help promote the absorption of vitamin C.

2. Cut off the stems of the eggplant, and then cut the eggplant into hob blocks (the hob block is to roll the raw materials into pieces and cut the raw materials into basically the same pieces), sprinkle with a little Salt, mix well, and marinate for 10 minutes. (The pickled eggplant pieces will exude water, and the color of the eggplant will not oxidize and turn black. The eggplant pieces will not absorb oil when fried, and the made Di Sanxian will not be greasy. , this is a little trick for making three delicacies).

3. Cut the potatoes into hob pieces, wash them in clean water to remove the starch on the surface, remove them and drain the water so that the potatoes will not change color. Remove the seeds from the peppers, and then remove the seeds from the peppers. Cut into hob pieces.

4. Put the starch in a small bowl, add half a bowl of water, salt, stir well, then add soy sauce, stir well, and make a thickening sauce (add less salt when pickling eggplants) , salt has been added, don’t be salty)

5. Heat the oil in the pot until it is 60% hot, and the amount of oil should cover the ingredients. Add the potato cubes and fry them. During this period, use a frying spoon to stir the potatoes from time to time. If the color is the same when frying, fry the potatoes until golden brown, remove and control the oil and set aside for later use

6. Increase the oil temperature to 7-80% heat, add the eggplant and fry it. The oil temperature for frying the eggplant should be higher. , stir occasionally during this period, try to fry the eggplant pieces evenly. Fry the edges of the eggplant until slightly red, take out the eggplant to control the oil and set aside. Pass the peppers in the oil for a while, take them out immediately to control the oil and set aside.

7. Pour out the oil in the pot and set aside. Just stir-fry the onion and ginger with a little oil until fragrant. Add the chopped green onion and minced ginger and stir-fry until fragrant. Add the fried potatoes, eggplant and pepper and stir-fry evenly

8. Pour in the prepared sauce to thicken the gravy. , heat over high heat until the soup becomes thick, sprinkle in the minced garlic, stir-fry evenly, turn off the heat, take out and serve on a plate, and the three delicacies are ready for rice.

Ingredients required for stir-fried yam with broccoli and fungus: half a head of broccoli, 1 section of yam, half a carrot, appropriate amount of fungus, appropriate amount of oil and salt, 2 cloves of garlic, 1 teaspoon of chicken essence, appropriate amount of water starch,

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Steps:

1. Prepare the required materials, soak the fungus in warm water in advance, peel and wash the yam and carrot. After peeling yam, a lot of mucus will appear, which can easily irritate the arms and cause itching. Therefore, it is best to wear disposable gloves when scraping the yam skin.

2. Cut the yam into slices, put it in clean water, add a few drops of vinegar, and soak for a while so that the yam will not oxidize and turn black. Cut the carrot into slices, divide the broccoli into small florets, and put it in Soak the broccoli in light salt water for 10 minutes to remove pesticide residues and bugs from the broccoli.

3. Add water to the pot and bring to a boil. Add a little salt and a few drops of oil. Add the broccoli and yam slices and blanch them. After the water boils, cook for 1 minute and remove the broccoli and yam slices. Broccoli and yams are easy to cook, so don’t over-blanch them, otherwise they will lose their crisp and tender texture.

4. Pour the broccoli and yam slices into cold water to cool down the ingredients quickly, remove and drain the water. This can maintain the crisp and tender taste of the broccoli and yam, and the broccoli The color will not turn yellow.

5. Re-boil the water in the pot, add the fungus and carrots to blanch, boil for 1 minute after the water boils, take out the fungus and carrot slices, put them in cold water to cool, remove and drain Keep the water aside.

6. Heat the oil in the pot, add the chopped green onion, minced ginger and minced garlic and sauté until fragrant, then add the fungus and carrot slices and stir-fry evenly over high heat.

7. Add broccoli and yam slices, then add salt and chicken essence, stir-fry evenly over high heat, pour in a little water starch to thicken the gravy, stir-fry evenly over high heat, turn off the heat, remove and serve on a plate Can. A plate of light and delicious seasonal vegetable stir-fry is ready.

Ingredients required for fried yam with snow peas: 250 grams of snow peas, 250 grams of yam, appropriate amount of fungus, appropriate amount of oil and salt, 2 cloves of garlic, 1 teaspoon of chicken essence, appropriate amount of water starch,

Steps :

1. Soak the fungus in warm water in advance and soak it for 3-4 hours. Soak until the fungus becomes soft and returns to its crystal clear shape. Then tear the fungus into small florets.

2. Wash the snow peas and remove the shreds at both ends. Scrape off the skin of the yam, wash it and cut it into diamond-shaped slices.

3. Add water to the pot and bring to a boil, add a little salt, add water to blanch the snow peas, blanch the snow peas until they become darker in color and are cooked through. Adding salt while blanching can make the snow peas more green in color.

4. Take it out and put it in cold water to cool. Take it out and drain it. Set aside for use. After blanching, put it in cold water and let it cool. This can keep the snow peas crisp and tender.

5. Boil the water, blanch the fungus and yam for 1 minute, remove and drain.

6. Heat the oil in the pan, add the minced garlic and stir-fry over low heat until the minced garlic becomes fragrant without burning.

7. Add snow beans and stir-fry evenly, then add fungus, yam, salt, chicken essence, stir-fry evenly over high heat, pour in a little water starch to thicken the gravy, stir-fry a few times over high heat, turn off the heat. Remove and serve on a plate.

Ingredients required for Kung Pao Pleurotus eryngii: 2 Pleurotus eryngii, 1 pepper, 150 grams of peanuts, appropriate amount of oil, 2 green onions, 1 piece of ginger, 2 cloves of garlic, Pixian Douban 1 tbsp soy sauce, 1 tbsp sugar, 2 tbsp vinegar, 1 tbsp soy sauce, 1 tbsp starch,

Steps:

1. Prepare the required ingredients, wash them, and Fry peanuts in cold oil over low heat until cooked.

2. Cut the king oyster mushroom into cubes, remove the stems and seeds of the pepper and cut into cubes, cut the shallot into small sections, mince the ginger, and slice the garlic.

3. Add half a bowl of water to the bowl, then add sugar, rice vinegar, soy sauce, and starch, stir evenly, and make a thickening sauce.

4. Add oil to the pot and bring to a boil, add the king oyster mushrooms and blanch the water, blanch the king oyster mushrooms until they become soft, and set aside for later use.

5. Heat the oil in the pot, add the Pixian bean paste and stir-fry over low heat to get the red oil and stir-fry out the aroma of the sauce.

6. Add onion, ginger and garlic and stir-fry until fragrant, then add diced pepper and stir-fry evenly.

7. Add king oyster mushrooms and stir-fry evenly over high heat.

8. Pour in the prepared sauce to thicken the soup, heat over high heat until the soup becomes thick, add the fried peanuts and stir evenly, turn off the heat, remove and serve on a plate.

Ingredients required for lotus root vegetable stir-fry: 1 broccoli, 1 handful of fungus (dried), 1 section of lotus root, 1 section of carrot, appropriate amount of oil and salt, 2 cloves of garlic, 1 teaspoon of chicken essence, appropriate amount of water starch,

Steps:

1. Prepare the required materials, soak the dried fungus in advance, and scrape off the skin of the lotus root.

2. Cut the lotus root into slices, put it in clean water, and add a few drops of white vinegar so that the color of the lotus root slices will not turn black. Divide the broccoli into small florets, add a little salt to the water, and soak the broccoli for about 15 minutes. This can remove pesticide residues and soak out bugs in the vegetables. Cut the carrots into slices and tear the fungus into small florets.

3. Add water to the pot and bring to a boil, add a little salt, add a few drops of oil, add broccoli and carrot slices and blanch them together, blanch the broccoli until it turns dark green, and blanch the broccoli. Drain the orchids and carrot slices together. When blanching broccoli, add a little salt to the water to make the broccoli appear greener

4. Take out the broccoli and carrot slices and immediately put them in cold water to cool. The broccoli cools down quickly. Take out the broccoli and drain it for later use. After blanching the broccoli, immediately put it in cold water to cool. This will keep the broccoli crisp and tender, and the color will not turn yellow.

5. Re-boil the water in the pot, add the lotus root slices and fungus and blanch them for about 1 minute. Take out the lotus root slices and fungus together, put them in cold water, drain them and drain them. stand-by.

6. Heat the oil in the pot, add the minced garlic and sauté until fragrant, then add the fungus and lotus root slices and stir-fry evenly over high heat.

7. Add broccoli and carrot slices and stir-fry over high heat. Add salt, chicken essence, and an appropriate amount of water starch to thicken the gravy. Stir-fry over high heat until the soup is coated on the ingredients. Turn off the heat, put it on a plate, and a plate of stir-fried vegetables with full color, fragrance and flavor is ready.

Ingredients required for mushroom stir-fry: half a pound of crab mushroom, half a cucumber, 1 carrot section, 1 handful of fungus (dried), appropriate amount of oil and salt, 1 tablespoon of sesame oil, 1 section of green onion, 2 slices of ginger , 2 cloves of garlic, 1 tablespoon of light soy sauce, 1 teaspoon of chicken essence, a little sugar, an appropriate amount of water starch,

Steps:

1. Prepare the required materials and put the black fungus in advance Soak in cold water for about 3 hours to soak the fungus.

2. Cut off the roots of the crab mushrooms, divide them into small florets, wash them in clean water, tear the black fungus into small florets, cut the carrots and cucumbers into slices, chop the green onions and mince the ginger. Slice garlic.

3. Add water to the pot and bring to a boil. Add the crab mushrooms, fungus and carrot slices and blanch them. Blanch the crab mushrooms until they become soft. Remove the crab mushrooms, fungus and carrots together. .

4. After taking it out, put it in cold water to cool, take it out and drain it for later use.

5. Heat oil in the pot, add chopped green onion, minced ginger and garlic slices and saute until fragrant, then add crab mushrooms, fungus and carrot slices and stir-fry over high heat until evenly distributed. Add light soy sauce and sugar and stir-fry evenly.

6. Add cucumber slices, then add chicken essence, salt, stir-fry evenly over high heat, pour in an appropriate amount of water starch to thicken the gravy, stir-fry over high heat until the soup becomes thick, pour in sesame oil, and stir-fry Stir-fry evenly, turn off the heat, take it out and put it on a plate. A plate of stir-fried mushrooms with full color, aroma and flavor is ready.

Ingredients required for braised mushrooms in oil: 500 grams of mushrooms (fresh), half a cucumber, appropriate amount of oil and salt, 1 section of green onion, 2 cloves of garlic, 1 tablespoon of light soy sauce, half a tablespoon of oyster sauce, appropriate amount of water starch,

Steps:

1. Cut off the roots of the mushrooms and wash them clean

2. Add water to the pot and bring to a boil, add the mushrooms and blanch them. Blanch until soft and remove the mushrooms to drain. It is easy to hide impurities in the folds of the mushroom caps. Blanching them in water can remove impurities and odors and keep the taste of the mushrooms pure.

3. Cut the mushrooms into strips, slice the cucumbers, chop the green onions, and slice the garlic.

4. Heat oil in the pot, add chopped green onion and ginger slices and saute until fragrant.

5. Add the mushrooms and stir-fry for 1-2 minutes. Pour in a little water, add soy sauce, bring to a boil and simmer for a few minutes.

6. Add cucumber slices, oyster sauce, a little salt, pour in an appropriate amount of water starch, heat over high heat until the soup becomes thick, stir-fry evenly, pour in sesame oil, turn off the heat, and serve. Just put it on the plate.

Ingredients required for steamed enoki mushrooms with garlic: half a pound of enoki mushrooms, 1 head of garlic, 1 coriander, appropriate amount of oil and salt, 3-4 red peppers, 2-3 tablespoons of steamed fish soy sauce, 1 tablespoon of oyster sauce , 1 teaspoon chicken essence,

Steps:

1. Cut the garlic into minced pieces, wash the minced garlic in clean water, then strain out the garlic through a strainer and drain. Moisture.

2. Heat the oil in the pot, add half of the minced garlic, and stir-fry over low heat until the garlic smells fragrant and turns slightly yellow in color.

3. Add the remaining half of minced garlic, stir-fry evenly, add oyster sauce, a little salt, chicken essence, stir-fry evenly, turn off the heat, and the garlic sauce is ready.

4. Cut off the roots of the enoki mushrooms, tear them into small florets, wash them in clean water, drain them and set aside.

5. Cut the spicy millet into pepper rings and cut the coriander into sections.

6. Arrange the enoki mushrooms in a circle on the plate.

7. Pour the prepared garlic sauce.

8. Add water to the steamer and bring to a boil. Place the plate containing the enoki mushrooms on the steamer drawer of the steamer to steam, cover the pot lid, turn on the steam, and steam over high heat for about 5 minutes to steam the enoki mushrooms. Just make it soft.

9. After the time is up, take out the plate, put spicy millet in the middle, then sprinkle with coriander segments, pour in the steamed fish soy sauce in a circle, add oil to the wok and heat it until it smokes. , pour hot oil on the spicy millet, and a plate of steamed enoki mushrooms with garlic is ready.

Ingredients required for garlic vermicelli and baby cabbage: 2 cabbage stalks, 1 head of garlic, 1 handful of vermicelli, appropriate amount of oil and salt, 1 green onion, 1-2 red peppers, 2-2 steamed fish soy sauce 3 tablespoons, 1 tablespoon oyster sauce, 1 teaspoon chicken essence,

Steps:

1. Cut the baby cabbage in half, then cut half of the baby cabbage into 4 evenly When cutting the baby cabbage, the roots of the baby cabbage should be connected together with the leaves. Cut the baby cabbage in the same way as the rest.

2. Place the vermicelli in a bowl, add warm water until the vermicelli is covered, and soak the vermicelli till soft. Cut the garlic into minced garlic, cut the onion into shreds, and cut the red pepper into pepper rings.

3. Heat the oil in the pot, add half of the minced garlic, and stir-fry over low heat until the garlic smells fragrant and turns slightly yellow in color.

4. Add the other half of the minced garlic, stir-fry evenly, add steamed fish soy sauce, oyster sauce, a little salt, chicken essence, stir-fry evenly, turn off the heat, the garlic sauce is ready .

5. Add water to the pot and bring to a boil. Add the baby cabbage and blanch it. After the water boils, cook for 1-2 minutes. Take out the baby cabbage and put it in cold water to cool. Remove and drain. point.

6. Spread the vermicelli flatly on the plate, and place the baby cabbage in a circle on the vermicelli.

7. Pour the prepared garlic sauce into the middle, add water to the steamer and bring to a boil, put the plate into the steamer, cover the pot, and steam over high heat for 10 minutes.

8. After the time is up, take out the plate, add shredded green onions and chili rings on top of the minced garlic, add oil to the pot and heat it until it smokes, pour the hot oil on the dried chili peppers and shredded green onions, Excite the aroma, stir it when eating, and a plate of garlic vermicelli and baby cabbage with strong garlic flavor is ready.

Ingredients required for stir-fried potato strips: 2 potatoes, 1 hot pepper, 1/2 onion, appropriate amount of oil and salt, 1 slice of ginger, 2 cloves of garlic, appropriate amount of Sichuan peppercorns, 10 dried chili peppers, 2 tablespoons of light soy sauce,

Steps:

1. Prepare the required ingredients, peel and wash the potatoes, cut the onions into strips, and cut the peppers into strips.

2. Cut off the head and tail of the dried chili pepper, and then cut into sections. Remove the chili seeds, mince the ginger, and slice the garlic.

3. Cut the potatoes into 1 cm thick slices, then cut them into strips, wash them in clean water to remove the starch, remove and drain.

4. Heat oil in the pot until it is 70% hot, add potato strips and fry until golden brown, remove and control the oil.

5. Pour out the oil in the pot, leaving a little base oil, add Sichuan peppercorns and fry them over low heat until slightly charred, take out the Sichuan peppercorns and use them.

6. Add minced ginger, garlic slices, and dried chili pepper segments and sauté until fragrant. Add onions and hot peppers and stir-fry until the color becomes darker and cut off.

7. Add potato strips, light soy sauce and salt, quickly stir-fry evenly, turn off the heat, remove and serve on a plate.

Ingredients required for homemade braised eggplant: 3 eggplants, appropriate amount of vegetable oil, salt, onion, ginger, garlic, soy sauce, starch

Steps:

1 .Remove the stems of the eggplant and wash it, cut the eggplant into hob pieces, put the cut eggplant in a large bowl, add a little salt, mix well, and marinate for 10 minutes.

2. Add half a bowl of water, salt, 1 spoon of soy sauce, and half a spoon of starch into the bowl, stir well and set aside.

3. Heat the oil in the pot until it is 70% hot, add the eggplant and fry until the edges are slightly red, remove and drain the oil and set aside.

4. Leave a little oil in the pot, add onion and ginger and stir-fry until fragrant, add eggplant and stir-fry evenly.

5. Pour in the prepared bowl of juice, heat until the soup is thick and the soup is all wrapped around the eggplant, sprinkle with minced garlic, mix well, and serve on a plate.

Ingredients for stir-fried snow peas and fungus: 200 grams of snow peas, 50 grams of black fungus (dried), 1 section of carrot, appropriate amount of oil and salt, 2 cloves of garlic, 20-30 peppercorns, 1 teaspoon of chicken essence, appropriate amount of water starch

Steps:

1. First, soak the black fungus. Soak the fungus in warm water in advance. The fungus can be soaked in cold water (warm water can be used in winter). After 3 to 4 hours of soaking, the water slowly penetrates into the fungus, and the fungus returns to its translucent state. The fungus soaked in this way not only increases in quantity, but also has good quality.

2. Wash the snow peas, and remove the bean tips and ribs on both sides, so that the snow peas will not taste scummy.

3. Wash the soaked fungus and tear it into small florets with your hands. Peel and wash the carrots, cut them into diamond-shaped slices, and mince the garlic.

4. Add water to the pot and bring to a boil, add a little salt and oil, add the snow peas and blanch them for 2-3 minutes. The color of the snow peas will turn dark green. Take out the snow peas and put them in a cold boiling water. Cool, remove and drain the water and set aside for later use. When blanching vegetables, add a little salt and oil to the water to make the color of the vegetables more vivid and maintain the nutrition of the vegetables. This method is suitable for all methods that require blanching vegetables.

5. Add an appropriate amount of oil to the pot and heat it up, add the minced garlic and stir-fry until fragrant, add the carrot slices and fungus and stir-fry until the carrot slices become darker in color.

6. Add the snow peas, then add salt and chicken essence, stir-fry evenly over high heat, pour in an appropriate amount of water starch, thicken the gravy, stir-fry over high heat until the soup becomes thick, turn off the heat and serve on a plate. .

Ingredients required for braised eggplant with green beans: 250 grams of green beans, 300 grams of eggplant, appropriate amount of oil and salt, 1 segment of green onion, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of braised soy sauce, 1 tablespoon of starch, 1 teaspoon of chicken essence ,

Steps of making:

1. Prepare the required materials. It is best to use green beans for beans. Remove both ends of the beans, remove the tendons and break them into 3 sections by hand. Finally, wash them thoroughly and remove the tendons from the beans, otherwise it will affect the taste and make them difficult to digest.

2. Remove the stems from the eggplant, wash it, and cut it into strips about 5-6 cm long. Do not cut the eggplant strips too thin. If the eggplant strips are cut too thin, they will break easily during cooking. Add Add a little salt, mix well, and marinate for 10 minutes. After marinating, the eggplant strips will not turn black in color and will not absorb too much oil. They save fuel when fried and will not make you feel greasy when you eat them. Here are some tips for making eggplant dishes. It is best not to peel eggplants when eating them. Eating eggplants with the skin on can help promote the absorption of vitamin C.

3. Chop the green onion, mince the ginger, mince the garlic, put the starch in a bowl, add less than half a bowl of water, then add soy sauce, chicken essence, salt, stir evenly, and make a thickening sauce, salt Use less salt, salt is already added during pickling.

4. Heat the oil in the pot, add the beans and fry until the surface of the beans becomes wrinkled. Fry the beans until they are cooked. When the beans are green in color, they are raw. Once they turn yellow-green and soft, It means it is already cooked. Remove the oil and set aside for later use.

5. Make sure the green beans are cooked thoroughly, otherwise poisoning will occur. If the green beans are undercooked, the saponin in the beans can strongly irritate the digestive tract, and the beans contain lectin, which has a blood-clotting effect.

In addition, kidney beans also contain nitrite and trypsin, which can stimulate the human gastrointestinal tract and cause food poisoning and gastroenteritis symptoms. In order to prevent kidney bean poisoning, the kidney beans must be fried thoroughly.

6. Increase the oil temperature and fry the eggplant strips until the edges are reddish. Remove the eggplant strips and control the oil for later use. The oil for frying the eggplant should be hotter. If it is too low, the eggplant will be easily soaked in oil.

7. Pour out the oil for frying the eggplant, leave a little oil, add chopped green onion and minced ginger and stir-fry until fragrant, then add the fried eggplant and beans and stir-fry evenly.

8. Pour in the prepared sauce to thicken the sauce, heat the sauce over high heat until thick, add minced garlic, stir-fry evenly, turn off the heat, remove and serve on a plate.

Ingredients required for stir-frying mung bean sprouts and sharp pepper: half a pound of mung bean sprouts, 2 slices of dried fragrant pepper, 1 red pepper, 2 hot peppers, appropriate amount of oil and salt, 1 segment of green onion, 2 slices of ginger, 2 pieces of garlic 1 tablespoon light soy sauce,

1. Remove the bean skin from the mung bean sprouts, wash them clean and drain the water.

2. Remove the stems and seeds of the green and red peppers, cut them into shreds, and cut the dried coriander into shreds.

3. Add water to the pot and bring to a boil, add the dried fragrant seeds and blanch them for 1-2 minutes, remove the dried fragrant seeds and drain the water and set aside. Blanching the fragrant stems in water can soften it and make it easier to taste.

4. Heat the oil in the pot, add the chopped green onion, shredded ginger, and garlic slices and saute until fragrant, then add the mung bean sprouts and stir-fry over high heat. Stir-fry the mung bean sprouts until they are broken, and pour in a few drops. Rice vinegar, stir-fry evenly.

5. Add shredded green and red peppers and dried aromatics, then pour in light soy sauce, add salt, stir-fry over high heat for about 1 minute, turn off the heat, take out and serve on a plate. A plate of delicious food with full color and flavor. Stir-fry mung bean sprouts and pepper until fragrant.

Ingredients required for dry-stirred cauliflower: half cauliflower, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 cloves of garlic, about 20 peppercorns, 1 tablespoon of light soy sauce, 1 teaspoon of sugar,

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Steps:

1. The cauliflower is loose cauliflower, which is easier to taste. Divide the cauliflower into small florets and soak them in light salt water for 10 minutes. Although cauliflower is rich in nutrients, it often contains residual pesticides and is prone to cabbage bugs. Therefore, before eating, soak the cauliflower in salt water for a few minutes, the cabbage bugs will escape, and it can also help remove residual pesticides.

2. Take out the cauliflower, drain and set aside.

3. Cut the dried chili peppers in half with scissors, omit the chili seeds, chop the green onions, shred the ginger, and slice the garlic.

4. Heat oil in the pot, add Sichuan peppercorns and fry over low heat. Fry the Sichuan peppercorns over low heat until slightly charred, take out the Sichuan peppercorns and discard.

5. Add chopped green onion, shredded ginger, garlic slices, and dried chili pepper segments and saute until fragrant

6. Pour the cauliflower into the pot and stir-fry over low heat for a few minutes, then stir-fry the cauliflower. until slightly soft.

7. Pour in light soy sauce and mature vinegar, then add salt and sugar, stir-fry quickly over high heat evenly, turn off the heat, remove and serve on a plate.

Ingredients required for baked pumpkin with egg yolk: 1 pound of pumpkin, 2 salted duck egg yolks (cooked), appropriate amount of oil, 3-4 tablespoons of starch,

Steps:

1. Cut off the outer layer of hard skin from the pumpkin, then cut it into 4 pieces, and then cut off the flesh.

2. Cut the pumpkin into strips of even thickness.

3. Put the salted duck egg yolk in a bowl, crush the duck egg yolk with a spoon until it is fine.

4. Add water to the pot and bring to a boil, add pumpkin strips and blanch them for half a minute, then take out the pumpkin strips.

5. Place the blanched pumpkin strips in cold water to cool, remove and drain. Blanch the pumpkin before frying. This step is indispensable. After blanching, more starch can be coated on the pumpkin strips. The surface of the fried pumpkin strips will be crispy and fragrant, and the frying time can also be shortened.

6. Put the pumpkin strips in the container, add starch in batches, stir with chopsticks while adding starch, so that each pumpkin strip is evenly coated with a layer of starch, and as much as possible on the pumpkin strips Coat it with some starch.

7. Add oil to the pot and heat it to 50-60% hot. Add the flour-coated pumpkin strips and fry them. Fry the pumpkin strips for about 1 minute. When the outside is slightly crispy, take them out. Drain the oil. Increase the firepower, raise the oil temperature to about 70% heat, add pumpkin strips and fry again for about 1 minute. When fried and golden brown, take out the pumpkin strips, drain the oil and set aside.

8. Pour out the oil for frying the pumpkin strips, leaving a little base oil, about 1 tablespoon is enough. Do not leave more, add the duck egg yolk, stir-fry over low heat, stir-fry the duck egg yolk over low heat until Turn over the sand and foam.

9. Add the fried pumpkin strips, stir-fry a few times until the pumpkin strips are covered with egg yolk, turn off the heat, remove and serve on a plate.