Estimated Nutrition (whole recipe, rough)
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Bamboo Shoots | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Shredded Meat 100 g
- Dry Black Fungus 4 pcs
- Dry Black Mushrooms 5 pcs
- Shredded Doufu 1 pc
- Shredded Bamboo Shoots 1/2 can
- Shredded Solid pig blood 1/2 cup
- Shredded Red Carrot 1 tbsp
- Egg 1 pc
- Spring Onion 1 stalk
- Cornflour 3 tbsp
- Sauce 1
- Light Soy Sauce 2 tbsp
- Red Vinegar 2 tbsp
- Sugar 1 tbsp
- Sauce 2
- Sesame Oil 2 tbsp
- Spicy Red Pepper Oil 1/2 tbsp
- Pepper some
- Salt 1/2 tbsp
- Chinese Parsley some
Directions
Soak the dry fungus and mushroom, clean and wipe dry, shredded
Whisk the egg with 3 tbsp of water and a little cornflour
Stir fry the spring onion, mushrooms with 2 tbsp of oil
Add 6 cup of water (approx. 1/2 liter) until boiled
Shred spring onion, add all shredded materials to soup
Add sauce (1) and cornflour solution, stir well until boiled
Pour the egg solution and stir gently until egg float on surface
Add sauce (2) , mix well and until boiled for 1 minute, serve
Category:Hong Kong Recipes
Category:Hong Kong Soups