Baked Pumpkin with Salted Egg Yolk

Baked Pumpkin with Salted Egg Yolk

　　Cuisine: Jiangsu cuisine

　　Flavor: Salty-sweet

　　Price: 10–40 RMB

　　Ingredients: Pumpkin, salted duck egg, coriander, chicken powder, cooking oil, salt

　　Preparation method:

　　1. Peel the pumpkin first.

　　2. Cut the pumpkin open, remove the seeds, then slice it into evenly sized strips.

　　3. Remove the shells and egg whites from the salted duck eggs, then mash the yolks with a knife (for about half a jin of pumpkin, you’ll need around 3–4 large duck eggs). It’s best to use duck eggs from rural farms (they have more yolk and more oil).

　　4. Blanch the pumpkin in boiling water—don’t cook it for too long.

　　5. Heat oil in a pan, add the mashed duck egg yolks, and stir-fry over low heat. Make sure to keep the heat low. Stir until bubbles form, then add a little water. The yolks are already salty, so add a bit of salt and chicken powder. Add the pre-blanched pumpkin and stir-fry evenly until the yolks fully coat the pumpkin.