Estimated Nutrition (whole recipe, rough)
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pine Nut | 1 oz (28g) | 191 |
| Pear | 1 medium (178g) | 101 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Squid | not in our table | 0 |
| Jellyfish | not in our table | 0 |
| Chestnut | not in our table | 0 |
| Water | 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
- =
- 1/4 Ib.ham
- 1 cucumber, 1/4 pear, 1/2 carrot
- 1 squid, 1/4 Ib. jellyfish, 5 chestnuts
- 1 egg, 7 tbsp. dry mustard, 3 tasp. pine nuts
- 1 tasp. soy sauce, 3 tasp. sugar, 2 tasp. sal;t, 1/2 cup vinegar, 1/2 cup water
- =
Directions
Cut the ham, cucumber, and carrot and egg sheets into the same strips.
Peel and cut the pear into thin strips. Sock it in the sugar water.
Slice the chestnut thinly.
Make squid into strips, scald and cool.
Rinsed the jellyfish to remove the salt water and scald it in water at 140 in Farenheit. And make it strips and mix it with the vinegar and sugar.
Stir boiling water into the mustard until a smooth paste and let it stand in hot tempaerature using microwave.
When the mustard id complete, add the soy sauce, sugar, vinegar, water, and slat and mix well. Grind the pine nuts adding the above mustard mixture.
Arrange the prepared vegetables and sauce.