Salted Duck Egg Yolk Pumpkin
"I first tried salted egg yolk baked pumpkin and was completely won over. This dish is stir-fried with pumpkin and salted duck egg yolk, featuring a crispy, savory exterior and a sweet, chewy interior. At the time I was sure it had to be a southern Chinese dish, as northern cooking relies almost entirely on salt and barely uses sugar. Sure enough, egg yolk baked pumpkin is a famous signature specialty dish, part of either Cantonese or Jiangsu cuisine. As a genuine northerner, I often miss this delicious savory-sweet flavor. Coincidentally, I bought a stack of salted duck eggs for $1 each, and carried home two large pumpkins for $1 per 2 jin, so I decided to try making this dish today. Even though the final presentation is a bit plain, the taste is excellent."
Ingredients
duck egg yolks
3
pumpkin
1
glutinous rice flour
1 tbsp
flour
1 tbsp
salt
to taste
Instructions
1
Step 1
Prepare 3 duck egg yolks and 1 pumpkin.
2
Step 2
Peel the pumpkin and cut it into long strips.
3
Step 3
Cut the duck eggs in half and scoop out the yolks with a spoon.
4
Step 4
Blanch the pumpkin strips in boiling water for 1 minute, then drain them and add 1 tbsp flour and 1 tbsp glutinous rice flour.
5
Step 5
Coat each pumpkin strip evenly in the flour mixture.
6
Step 6
Place the duck egg yolks in a bowl and mash them with a spoon.
7
Step 7
Pour oil into a pan. Once the oil is hot, fry the flour-coated pumpkin strips until golden, then drain them.
8
Step 8
Leave a small amount of oil in the pan and stir-fry the salted duck egg yolks until evenly heated.
9
Step 9
Add the fried pumpkin strips and toss them until evenly coated with the egg yolk. Sprinkle in a small amount of salt, then serve.
10
Step 10
The result is savory outside and sweet inside, with a crisp exterior and a chewy center.
