From Queen Elizabeth Hong Kong cookbook
1. Add marinade to beef and mix well
2. Bring chicken stock, water, and sliced ginger to boil
3. Add tofu and ground beef
4. Bring to a boil, then add watercress last to preserve color
5. Add seasoning and stir well
6. Add thickening glaze slowly while stirring continuously
7. Cook until thickened, then whisk in egg while stirring (egg drop)
8. Serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3422g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1458 | ||
Calories from Fat: 279 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31g | 41 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 12.9g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 350.9mg | 108 % | |
Sodium 156380.1mg | 5392 % | |
Potassium 7865.5mg | 207 % | |
Total Carbohydrate 123.7g | 36 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 122.6g | ||
Protein 166.6g | 238 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1458
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