Baked Pumpkin with Salted Egg
Overview
When I go to restaurants before, I often order a dish of baked pumpkin with salted eggs. It is salty and sweet, crispy on the outside and tender on the inside. I really like it. I tried making it at home today and added a little Kewpie egg yolk salad dressing to increase the taste. It was also very delicious. The only drawback is that I had to go out after frying. It was a little soft because I didn't return it to the fryer immediately, which resulted in the skin losing a bit of crispiness. I'll try it next time, but the taste is really good!
Tags
Ingredients
Steps
-
Peel a pound of pumpkin and cut into strips.
-
Pour cold water into the pot, blanch for 1 minute after the water boils and remove.
-
Rinse the blanched pumpkin in cold water.
-
Add a pinch of table salt and 2 tablespoons of cornstarch.
-
Mix well.
-
Fry when the oil temperature is 60 to 70% hot, and take it out when the surface is slightly brown.
-
Crack three salted duck eggs and take out the yolk part.
-
Add a spoonful of salad dressing to the salted egg yolk and stir until smooth.
-
Heat oil in a pot, add egg yolk and stir-fry over low heat until bubbling.
-
Add pumpkin and stir-fry evenly, coating each strip with salted egg yolk.
-
Sprinkle a little chopped green onion and it's done.
