* Pumpkin: 500 grams

* Salted egg yolks: 6

* Salt: moderate

* Sugar: moderate

* Cooking oil: moderate

Making Steps:

1. Cut the pumpkin into strips, sprinkle with salt and sugar, and let it stand for 10 minutes until the pumpkin is out of water.

2. Microwave the salted egg yolks on high for 2 minutes and mash to a puree.

3. Heat oil in a pan, add pumpkin strips and deep fry until golden brown, remove and drain the oil.

4. Leave a small amount of oil in the pan, add the salted egg yolk puree and stir-fry until foamy, then pour in the fried pumpkin strips and stir-fry well so that each pumpkin is coated with salted egg yolk.

5. Pick up the pan and plate, pumpkin baked salted egg yolk can be served.

In order to make the pumpkin more crispy, you can try to adjust the following aspects:

1. When frying the pumpkin strips, the oil temperature should be controlled properly. If the oil temperature is too low, the pumpkin strips tend to be soft and not crispy enough. It is recommended that the oil temperature be controlled at about 60% or 70% heat.

2. When frying pumpkin strips, do not put too much pumpkin at once, so as not to overlap the pumpkin, affecting the frying effect.

3. Before wrapping the salted egg yolk, you can put the fried pumpkin strips on the kitchen paper to absorb the oil first, which can be more conducive to the absorption of salted egg yolk, and will be more crispy.

4. When frying the salted egg yolks, you can add a small spoon of cooking salt, which can make the salted egg yolks smoother and better adhere to the pumpkin strips.

I hope these tips will help you do better next time!