Steamed Eggs à La Harbin Restaurant Food

STEAMED EGGS à LA HARBIN RESTAURANT

Steps:

• Bring several inches of water to boil in the bottom of a large steamer. In a small bowl, combine 3 tablespoons of the vegetable broth with the cornstarch; mix well.
• Place the eggs in a shallow 1 1/2 to 2 quart baking dish, and beat until foamy. Add the remaining vegetable broth, a dash of white or black pepper, and one teaspoon oil. Beat again gently until well-blended. Allow any foam to subside until the surface is completely smooth.
• Place the dish in the steamer, cover, and lower heat to medium. Steam until a knife inserted into the eggs comes out clean, 20 to 25 minutes. Meanwhile, in a wok over medium heat, add the remaining 2 tablespoons oil, and heat until shimmering. Add scallions, and stir-fry 2 to 3 minutes. Add mushrooms, peas, garlic chives, sugar and soy sauce. Stir-fry 2 to 3 minutes. Add cornstarch mixture, and stir-fry 1 minute.
• When the eggs are ready, pour the mushroom mixture over the eggs. If desired, serve over rice.

PUERTO RICAN DISHES, FROM THE SPICY TO THE SWEET CAZUELA

Steps:

• Preheat oven to 400 degrees. Line the bottom and sides of a 9 1/2-inch springform pan with greased waxed paper or parchment paper.
• In a small pot, combine 3/4 cup water, ginger, cinnamon, star anise and cloves. Boil for 5 minutes, strain and reserve liquid. Discard spices.
• In a large saucepan, bring three quarts of water to a boil. Add sweet potatoes and boil for 10 minutes. Add taro and boil for 5 minutes, then add pumpkin and boil for 20 minutes. Drain and press through a food mill.
• Using an electric mixer, beat together coconut milk, eggs, sugar, salt, flour and reserved liquid. Combine with pureed vegetables and mix well by hand. Pour into pan and bake for 1 1/2 hours. Cool for 20 minutes in pan. Serve warm.