Materials?

pumpkin

5-6 salted egg yolks

A tablespoon of yellow rice wine

Three tablespoons of starch

Custard powder, a teaspoon.

Salt 1g

A spoonful of sugar

A tablespoon of clear water

Baked pumpkin with salted egg yolk?

Add a tablespoon of yellow wine to salted egg yolk and steam in a steamer for 5 minutes.

Peel the pumpkin, remove the pulp and cut into long strips.

Boil the water in the pot, add a spoonful of salt to the water, cook the pumpkin until it is 7-8 ripe, about 5 minutes, and then take it out and control it to dry for later use.

Mix the starch and custard powder completely, and evenly wrap them on pumpkin strips.

Crush the steamed salted egg yolk with a spoon, add salt, sugar and water and mix well for later use.

Heat the oil in the pot. When the oil temperature reaches 40-50%, add the pumpkin strips and fry until golden. Take them out after hardening.

Leave the bottom oil in the pan, add the salted mayonnaise and stir constantly on low heat.

Until the yolk is covered with fine bubbles, the fried pumpkin strips are added and quickly wrapped, and then the product is finished.

Tips

The bagged salted egg yolk should be steamed before making, which can remove fishy smell and facilitate operation.

* Pumpkin is dense, so be careful when cutting it to avoid hurting your hands.

After the pumpkin is cut into strips, there will be a lot of scraps with irregular shapes, which can be reserved for boiled pumpkin porridge or steamed directly to avoid waste.

When frying mayonnaise, stir constantly with a frying spoon to avoid the yolk from burning off.