♡咸蛋金瓜 Salted Egg Pumpkin♡

#丢回 #throwback
昨晚万圣节的应景料理~*咸蛋炸金瓜*
咸香酥脆好吃得不要不要的~！

材料：
(A)金瓜 300克，去皮切薄片
     咸蛋黄 3颗，预先蒸熟，压碎备用
     蒜头 2大匙
     牛油 3大匙
     咖喱叶 1小碗
(B)自发面粉 150克
     盐巴少许
    食油 3大匙
    水 适量

调味料：
盐 1/4茶匙
糖 1/2 茶匙
鸡精粉 1/2 茶匙

做法：
1.将(B)材料混合均匀成面糊，备用。
2.预热食油，切片金瓜沾上面糊，以中火炸至金黄色，捞起沥干备用。

3.预热牛油，爆香蒜头和咖喱叶后加入压碎的咸蛋黄，翻炒至起泡泡。
4.倒入已炸好的金瓜片，快速翻炒均匀，熄火上碟。

Ingredients：
(A)300g Pumpkin, remove skin, slice
     3 pcs salted egg yolk, steam in advance & mash
     2 tablespoon minced garlic
     3 tablespoon butter
     1 small bowl of curry leaves
(B) 150g self-raising flour
      dash of salt
      3 tablespoon of oil
      adequate of water

Seasoning：
1/4 teaspoon of salt
1/2 teaspoon of sugar
1/2 teaspoon of chicken powder

Mehtod：
1. Mix all the ingredients (B) until it forms to a batter, set aside.
2. Preheat cooking oil, coated sliced pumpkin with the batter, deep fry until golden brown under medium heat. Drain & set aside.
3. Preheat another wok with butter, saute minced garlic, curry powder & salted egg yolk, stir-fry until bubbles form.
4. Pour in the fried pumpkin and mix well in quick. Transfer it on a plate.