Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
279
Calories
7g
Protein
1g
Fat
59g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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
- Cattle Tendon 400 g
- Tomato 100 g
- Carrot 100 g
- Potatos 100 g
- Yellow Wine 1/2 tbsp
- Salt 2 tbsp
- Chopped Spring Onion a stalk
- Ginger 3 tbsp
Directions
1
Peel carrot and potatos, remove seeds of tomato, cut materials into dices
2
Parboil cattle tendon by hot water for 1 minute, cut into dices
3
Heat pot with 1 liter of water by high heat, add ginger and cattle tendon
4
Turn into low heat after boiled, cook for 20 minutes, add all dices
5
Cook for more 20-35 minutes, add salt and wine
6
Pour into large bowl, sprinkle chopped spring onion, serve
7
Category:Hong Kong Recipes
8
Category:Hong Kong Soups
Recipe sourced from
fandom