Ingredients: 500g pumpkin, 2 salted eggs (yolk).

Seasoning: salt 1.5 teaspoon, starch 1 00g, sugar1tablespoon.

method of work

1, clean the pumpkin, peel it, remove the gourd ladle in the center, and then cut it into sections with a width of 1 cm and a length of 4 cm.

2. Add 1 teaspoon salt into the cut pumpkin segments and mix well. Marinate for 20 minutes to let the pumpkin out of the water.

3. Take out the yolk of salted duck eggs and crush it with a small spoon.

4. The pickled pumpkin segments will come out of the water. After the water is controlled to dry, add dry starch and mix well to make each one stained with starch.

5. Put oil in the pot. When it is 50% hot, add pumpkin strips and fry them on slow fire until the color becomes light yellow, and drain the oil after hardening.

6, another pot, leave a little base oil in the pot, add crushed salted egg yolk, stir fry slowly on low heat.

7. When the salted egg yolk is foamed, add the fried pumpkin strips, add 1/2 teaspoons of salt and sugar, and push evenly to get out of the pot.

Tips

1, pumpkin segments don't need to be cut too finely, and it is easy to become soft and shapeless when they are finally fried.

2. Put more dry starch in the pickled pumpkin strips. If less starch is put, the pumpkin will soften after frying.

3. When frying egg yolk, you must stir fry slowly with a small fire. When the fire is big, the egg yolk will turn black.

4. In the last step, don't stir the fried pumpkin strips back and forth with a shovel, just push them slowly, otherwise the pumpkin strips will be broken.

Pumpkin jelly cake

Ingredients: Japanese pumpkin, milk, Sanhua weak milk, fish powder, sugar, coconut milk.

method of work

1 Peel the Japanese pumpkin, cut it into small pieces and steam it.

2. Put the pumpkin, sugar, milk, coconut milk and light milk into a blender and stir evenly at low speed.

3. Heat the gelatine powder with water until it melts.

4. Add the melted gelatine powder into the pumpkin milk slurry and stir well.

5, pour into the dish, put it in the refrigerator and cool it for an hour, then you can take it out and cut it into pieces ~

Xiangnong pumpkin soup

Ingredients: about 500g of half medium-sized pumpkin, onion 1 2, pumpkin seeds, 2 cloves of garlic, salt, black pepper, 500ml of chicken broth, whipped cream 1 tablespoon, olive oil1tablespoon.

method of work

1, shred the onion, cut the pumpkin into large pieces, pour olive oil and salt on the garlic skin, and put it in a preheated 180 degree oven. When the onion is slightly burnt for about 10 minute, take it out of the oven, and continue to bake the pumpkin and garlic until it becomes soft for about 30 minutes.

2. Add a little olive oil to the pan and fry the pumpkin seeds until crispy.

3. Dig out the pumpkin meat when it is slightly cold, squeeze the garlic meat out of the skin, put it into a soup pot and cook it with broth. At the same time, you can use a hand-held electric blender to make it into thick soup. If you don't have a hand-held blender, you can also use a blender to make it into thick soup and cook it.

4. Finally, put the pumpkin soup cooked in step 3 into whipped cream, salt and pepper, mix well, put it into a soup bowl, and then add shredded onion and pumpkin seeds to complete this simple and full of flavor pumpkin soup.