How to make egg yolk baked pumpkin

Egg yolk-stuffed pumpkin is actually a special dish. It is crispy on the outside and glutinous on the inside, so it is generally very popular in many restaurants and hotels. In fact, its cooking method is not complicated, and we can also make it ourselves in our daily lives.

Method 1:

1. Peel and seed the pumpkin, then cut it into pieces - any shape will do, depending on how you like it. If you want to fry it in batter, don't make it too big.

big. Cook in salted water. Hou Jun taught that it should be cooked until it is 70% to 80% done. However, practical experience tells us that we should not listen to him. The pumpkin must be cooked until it is cooked. Otherwise, because the time it takes to stir-fry with the egg yolk is very short, the pumpkin will not be able to be cooked from 70% to 80% done.

2. Pour a little oil into the pan, put the egg yolks in, and stir clockwise with the back of a spatula. Be careful not to overheat the oil. If it is too hot, turn off the heat and then turn it back on again.

3. The egg yolk is almost done when it is fried to this degree.

4. Pour the drained pumpkin into the pot and stir-fry until the egg yolk is evenly attached to the pumpkin.

5. Then you can serve it on a plate.

Production 2.

Materials

1 small pumpkin (about 400-500g), 4 salted duck egg yolks, custard powder, cornstarch, sugar, a little scallion, diced green and red peppers, 2 teaspoons (10ml) of oil, 1 tablespoon (15ml) of rice wine, 1/2 teaspoon (3g) of salt, 1/2 teaspoon (3g) of chicken stock

Purchasing tips:

1. The pumpkins you choose should be small, with a diameter of 15-20 cm. You can buy a few of these at a time and store them on the balcony. They will not go bad for several months. [1]

2. In supermarkets, there are individually sealed salted duck egg yolks, usually 4-8 pieces per bag, which avoids wasting salted duck egg whites and also makes the color more beautiful.

Method 3:

1. Place the salted duck egg yolk and rice wine in a small bowl and steam in a steamer over high heat for 8 minutes. Remove from the steamer and mash with a small spoon until it becomes a fine paste while still hot.[1]

2. Peel the pumpkin and cut into strips about 1*1*5 cm. Then cook it in water, drain it, sprinkle it with custard powder and cornstarch, fry it in oil, and remove it from the pan when the surface is hard.[1]

3. Heat oil in a wok over high heat, sauté chopped shallots, salted duck egg yolk, sugar, chicken essence, and MSG. Stir constantly with a spoon. Once the sugar has melted, add the fried pumpkin strips. Stir several times until the pumpkin strips are covered with egg yolk before serving.[1]