Production materials:

Ingredients: salted duck eggs120g, tofu (North) 500g.

Seasoning: 25g of white sugar and 35g of vegetable oil.

1, soak tofu in clear water, and then cut into small squares;

2. Break the salted duck eggs into a bowl, and separate the yolk and protein;

3. Mix the protein evenly with chopsticks, add sugar, pour it into the tofu, and gently mix well;

4. Cut the egg yolk into small grains in a hot oil pan, spread it on tofu, add vegetable oil, then put it in a steamer and steam for six or seven minutes.

Egg yolk pumpkin

Production materials:

Ingredients: pumpkin, salted duck eggs and coriander.

Seasoning: chicken essence, cooking oil and salt.

1, peel the pumpkin first. Then cut the pumpkin, remove the seeds and cut it into strips with the same size.

2. Shelling salted duck eggs, taking out egg yolks, and crushing the egg yolks with a knife (about 3-4 large duck eggs are needed for more than half a catty of pumpkins). It is best to go to the supermarket to buy duck eggs produced by regular producers, so there are more salted egg yolks and more oil.

3. Boil the boiled pumpkin for not too long, and then remove it for later use.

4, put oil in the pot, put the crushed duck egg yolk into the pot and fry, pay attention to a small fire. Stir-fry until bubbles appear, add a little water, so that the yolk is dry, dilute it, and never put more. The egg yolk is salty, add a little salt and chicken essence, and pour the boiled pumpkin into the pot and stir fry evenly until the egg yolk is all covered with pumpkin.