Two methods (1)
Ingredients: pumpkin 1 piece, 3-4 salted duck eggs, garlic and oil.
1. Fried pumpkin strips. Open the pumpkin, remove seeds, peel and cut into strips. Pour the oil into the pot. When the oil is hot, add pumpkin strips and stir-fry the pumpkin with slow fire. Then fry the pumpkin strips into golden brown and take them out for later use.
2. Stir-fry the yolk of salted duck eggs, peel off the yolk of salted duck eggs, chop the yolk with a spoon, and cut garlic into pieces. Put a little oil in the pot, add minced garlic when the oil is 50% hot, and add egg yolk after saute. It is best to keep the fire of fried eggs yellow at 50% heat. If the pot is too hot, the yolk will easily turn dark yellow, which will affect the visual effect. Also, when frying the egg yolk, keep stirring until the egg yolk bubbles, and then you can put the pumpkin. Add the pumpkin and stir it a little twice. As long as the pumpkin strips are evenly coated with egg yolk paste, you can go out of the pot. A bad mouth can be fried badly.
Exercise (2)
Ingredients: pumpkin, salted duck eggs, coriander.
Seasoning: chicken essence, cooking oil and salt.
Practice: Peel the pumpkin first. Then cut the pumpkin, remove the seeds and cut it into strips of the same size. Shelling salted duck eggs, taking out the yolk, and crushing the yolk with a knife (about 3-4 large duck eggs are needed for a pumpkin weighing more than half a catty). It's best to go to the supermarket to buy duck eggs produced by regular manufacturers, which are salty and oily. Boil the boiled pumpkin for not too long, and then take it out for later use. Put oil in the pan and fry the duck eggs in the pan. Be careful not to let the fire get too strong! Stir-fry until bubbles appear, add a little water to dry and dilute the yolk, and never put too much. Egg yolk is salty, add a little salt and chicken essence, pour the boiled pumpkin into the pot and stir-fry evenly until the egg yolk is completely covered with pumpkin.
Exercise (3)
Ingredients: pumpkin 1 piece (about 400-500g), 4 salted duck egg yolks, yellow rice wine 1 spoon (15ml), salt 1 2 teaspoons (3g), a little shallots, and oil1spoon.
Practice: 1. Put salted duck egg yolk and yellow wine into a small bowl, steam in a steamer for 8 minutes, take it out while it is hot and crush it with a spoon to make it into a fine paste.
2. Peel the pumpkin, dig out the pumpkin seeds and cut into 4 mm thick slices.
3. Heat the oil in the wok on high fire, saute the shallots, add the pumpkin and stir fry for about 2 minutes, and observe whether the corners of the pumpkin are soft and cooked.
4. Pour in the steamed salted duck egg yolk, add salt and chicken essence, and stir well.