Estimated Nutrition (whole recipe, rough)
Counts 11 of 15 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Oyster | 6 medium (84g) | 81 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Bean | not in our table | 0 |
| Water Chestnut | not in our table | 0 |
| Tangerine | 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
- Minced Beef 300 g
- Dry Bean Curd Sheet 1 pc
- Water Chestnut 4 pcs
- Dry Tangerine Peel 1/2 pc
- Water Chestnut Powder 2 tbsp
- Corn Flour 1/2 tbsp
- Parsley 1 stalk (or spring onion)
- Seasoning
- Light Soy Sauce 2 tbsp
- Oyster Sauce 2 tbsp
- Sugar 1/2 tbsp
- Oil 4 tbsp
- Pepper some
- Sesame Oil some
Directions
Break the bean curd sheet, deep fry by hot oil until bubbles are appeared
Soak deep-fried bean curd sheet by cool water until fully soft
Take out and drain dry, place on the plate's surface
Mix water chestnut powder and corn flour with approx. 50 ml of water
Add seasoning to minced beef, stir mix until beef is sticky
Peel off and wash the water chestnut , then chop into finely dices
Soak tangerine peel and mince it, chop parsley into small pieces
Add in water chestnut solution, water chestnut dices and mince tangerine peel
Stir beef gently again until all materials is well mix, make beef in ball shape
Place beef balls over the soft bean curd sheets, put plate into steam case
Steamed by high heat for 6-7 minutes, serve with Worcester sauce
Category:Hong Kong Recipes
Category:Hong Kong Meat Dishes