My egg yolk roasted pumpkin. Why are pumpkins so soft? How can it be crispy?

* Pumpkin: 500g

* Salted egg yolk: 6.

* Salt: moderate amount

* Sugar: moderate amount

* Cooking oil: appropriate amount

Production steps:

1. Cut the pumpkin into strips, sprinkle with salt and sugar, and let it stand for 10 minute until the pumpkin comes out.

2. Heat the salted egg yolk in the microwave oven for 2 minutes and mash it.

3. Heat oil in the pot, add pumpkin strips and fry until golden brown, and remove and drain the oil.

4. Leave a small amount of base oil in the pot, add salted egg yolk and stir fry until it bubbles, pour in fried pumpkin strips, stir fry evenly, and wrap each pumpkin with salted egg yolk.

5. Pick up the pot and put it on the plate. Bake pumpkin with salted egg yolk, and serve.

In order to make the pumpkin more crisp, you can try to adjust it from the following aspects:

1. When frying pumpkin strips, properly control the oil temperature. When the oil temperature is too low, the pumpkin strips are easy to collapse and not crisp enough. It is suggested that the oil temperature should be controlled at about 60% to 70% heat.

2. When frying pumpkin strips, don't put too many pumpkins at a time to avoid overlapping pumpkins and affecting the frying effect.

3. Before wrapping salted egg yolk, you can suck the oil off the kitchen paper, which will be more conducive to the absorption of salted egg yolk and more brittle.

4. When frying salted egg yolk, you can add a spoonful of edible salt, which can make salted egg yolk smoother and better adhere to pumpkin strips.

I hope these tips can help you do better next time!