Seasoning: pepper 1g, refined salt 6g, monosodium glutamate 1g, dried starch 10g, spiced powder 2g, peanut oil 50g (the dosage is about 100g).
Method:
1. Wash the pumpkin, peel and remove the pulp, cut it into strips with a length of 5cm and a width of 1cm, put it in a bowl, and marinate it with salt, monosodium glutamate, chopped green onion and Jiang Mo for about 10 minute. Knock the eggs into a bowl, add flour, starch, refined salt and monosodium glutamate, and stir into a thick paste.
2. Heat the wok, add peanut oil and heat it to 50%. Dip the pickled pumpkin strips into the egg paste one by one, fry them in the oil pan until they are light yellow, and take out and drain the oil. Heat the wok again, leave a little oil in the wok, add chopped green onion and Jiang Mo, stir-fry until fragrant, add pumpkin strips and mix well, add pepper and allspice powder and mix well. Serve.