Baked Pumpkin with Egg Yolk

Name: Baked Pumpkin with Egg Yolk
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g pumpkin; 4 pcs Salted egg yolk; Some corn starch; Some Corn oil; a little salt; Some Sugar

by Gong dangdangdang

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

When I was in university in Beijing, I accidentally ordered this golden dish in a small restaurant in the back street of Beiwai. The entrance is slightly hot with a chopstick, it is crispy and salty on the outside, soft and sweet on the inside. The egg yolk is fragrant, so that people can pull a bowl of rice and can't stop.

From now on, in different restaurants in Beijing, all the baked pumpkin, baked sweet potato, baked corn...all get a portion.

After graduation, I was still thinking about that delicious dish, and those who have been chatting with you in restaurants for four years or so. When I got home, I wanted my parents to taste it. After making it for the first time, the family loved it and it became a high-frequency dish.

When I first searched for recipes on the Internet, I usually asked the pumpkin to be wrapped in egg yolks after steaming, but after several attempts, I still felt that the skin would be crispy, crispy and fragrant only if it was slightly fried with cornstarch. As for the dad who is afraid of eating sweet potatoes at home, haha, he usually baked pumpkin^^

Ingredients

400g Pumpkin
4 pcs Salted Egg Yolk
Some Corn Starch
Some Corn Oil
a little Salt
Some Sugar

Baked Pumpkin with Egg Yolk

1. Peel and seed the pumpkin, cut into long pieces, and marinate in brine for 10 minutes (the pumpkin that has lost water in this step will not affect the floured Chengdu and the crispy texture of the baked skin because of too much water!)

2. Pour out the water, put it in the microwave and beat for 2 minutes, not too long or the pumpkin will be overripe and soft.

3. Drain the water, add cornstarch, shake and wrap well.

4. Pour a proper amount of oil in a hot pan, add pumpkin strips, and fry on low heat until the surface is crispy and golden, and remove the dry oil.

5. Put raw salted egg yolks in a small bowl, boil water in a pot, and steam them until it is hot. Use a spoon to crush them into a paste.

6. Pour the oil in another pan, add the egg yolks, turn to low heat and stir fry until bubbling, and pour in the fried pumpkin strips. Add appropriate amount of sugar and salt to taste, while slowly turning the pumpkin to make the egg yolk paste evenly coated. Out of the pot!

Tips:
1. Don't bite the pumpkin in the microwave for too long, it will be too rotten or broken when it is fried and wrapped with egg yolk after it is soft.
2. If you like salty ones, you need more salted egg yolks. I tried 2 or 3 of them before and I didn't think it was fragrant enough.
3. If you have enough time, remember to pickle the pumpkin! Otherwise, there will be too much water, which will affect the taste.
4. The cornstarch can be wrapped a little bit more, if it is too little, the crispy skin will not be fried, and the egg yolk paste will be uneven.