Salted Eggs with Pumpkin

Are we getting richer?'Tis a rather confusing question on some aspect .Decades ago my parents would never consider eating vegetables a higher

class diet than animal products. Meat was the most rarely seen food on dinner table that could only be discovered as an ingredient,if not the main ingredient,wrapped in dumplings during Spring Festival.Eggs,as well as dairy,were limited only to pregnant women.

Nowadays,however,our complaints o

n food supply grows even stronger. Especially with the mounting inflation. Price of food has already become a common topic among housewives.

To the contrary,we are no longer anxious of meat,what

makes us so anxious is the price of vegetables.Good vegetable is more expensive than meat and eggs,milk is the same price as mineral water.So I tend to admit that fast food store represents real food values on market--chicken is the cheapest.

My parents' dream of eating meat has come true.

Does that mean we are wealthier in front of our dishes? Not quite so. Because it's OK for our human to be a vegan,but we can't live without those

edible plants!

A healthy diet is always a luxury.

The other day I saw salted eggs on sale in a supe

rmarket:6 duck eggs for 3RMB,though cracked and probably not very fresh. Arriving home,I saw my mother forgot to use the squash which she bought specially for pumpkin congee for dinner. Naturally comes the idea of "Salted Egg wi

th Pumpkin".

"Salted Egg Yolk with Pumpkin"is renown for its deliciousness and simpleness. So do not follow my recipes which made this dish neither delicious nor health. For those responsible cookers,see the recommendation.

Salted Egg with Pumpkin(failure version)

Ingredients:

Pumpkin(I used squash): 300g its peel and seeds removed,cut into slices

6 Salted eggs: mashed

vegetable oil

Method:

heat the oil in a stir-fry pan,put in the pumpkin slices,cook until soften(edges begin to burn slightly),take out;

heat the remaining oil,put in the eggs,stir-fry until bubbles;

put in the cooked pumpkin,combine well.

Recommendations:

Use 3-4 salted egg yolks to 300g pumpkin, put in some cooking wine for smother taste;you can add a little salt if not salty enough.

For this particular dinner, my tricky squash dish goes perfectly well with my mother's tricky white congee. It's more or less going back to those old days which we were eating preserved vegetable. It was a pity. Well,time changes everything.