Why delicious egg yolk pumpkin is always not crispy: Egg yolk baked pumpkin, crispy and sweet, is a must-order dish every time you eat in a restaurant. Some people say that this is a lady's dish, but it is not only the woman's stomach that can be captured on the table. Although I liked this dish, I made it at home several times and failed. I gave up making this dish at home for a long time, until one day a chef friend said that this pumpkin crisp without oil has three key operating steps, and if you want to do it, the fried pumpkin will be crispy
Egg yolk baked pumpkin:
400 g pumpkin, 4 salted egg yolks, cooking oil, corn starch to taste.
Preparation Method:
Step 1.
First wash the pumpkin, peel off the outer skin, then remove the pumpkin, then clean the pumpkin, cut into long strips, soak in water, and set aside.
Step 2.
Put the prepared salted egg yolks in an empty bowl, crush them with a spoon, then add a little water to make a yogurt-like paste, set aside, and set aside. Then prepare an oil-free and water-free empty basin, take out the pumpkin strips in the water, control the water slightly, put it in the basin, sprinkle with corn starch, stir evenly, so that each piece of pumpkin strips should be evenly glued with starch.
Step 3.
Pour more oil into the pan, heat the oil to 60% heat when the prepared pumpkin strips, fry on high heat until set, turn to medium heat and fry, fish out the oil control. Raise the oil temperature to 80% again, pour the pumpkin into the pumpkin and quickly re-fry, then remove the oil control.
Step 4.
Leave a little oil in the pan, then pour in the salted egg yolk, simmer the egg yolk liquid over low heat to thicken, pour in the fried pumpkin and stir-fry evenly, then put it out of the pan and plate.
Such a crisp and fragrant egg yolk pumpkin on the outside and soft and slightly sweet on the inside is ready, and it is robbed of it on the table.
Egg yolk pumpkin, the key three steps to crispy when frying pumpkin:
1. Pumpkin cleanup should be clean: before frying the pumpkin, the pumpkin skin and pumpkin should be completely cleaned, otherwise the pumpkin skin is difficult to wrap in corn starch and fry out, and the taste will be very hard. If the pumpkin is not cleaned, it will cause oil immersion and will not be able to make the pumpkin strips shaped.
2. Wrap a layer of cornstarch: Pumpkins become thin, soft, and difficult to shape, let alone crispy, when heated. Therefore, before frying the pumpkin, use cornstarch to wrap the pumpkin first, so that the fried pumpkin will be crispy. It should also be noted that the cornstarch should not be wrapped too thickly, otherwise the shell will taste very hard.
3. The oil temperature should be high when frying: when the pumpkin strips are fried in the next pot, the high temperature should be entered, so that the corn starch outside can be quickly fixed, and the pumpkin inside can be sealed, so that the pumpkin can be fried crisp.