RecipeDB

Cooking in progress....

Chinese Pearl Balls (Appetizers)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)82.97
Energy (kCal)2335.9055
Carbohydrates (g)116.5811
Total fats (g)168.5537
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak the rice in water to cover for 4 hours. Drain and pat dry. Soak the mushrooms in 1/2 cup warm water for 1 hour. Drain and discard the tough stems. Chop the caps finely. | 2. Mix together all the ingredients, except the rice, until well blended. Your hands are best for this job. Form balls 1 inch in diameter. | 3. Spread the rice on a baking sheet. One at a time, roll the pearl balls in it, coating completely. Set the balls on a baking sheet lined with waxed paper. Refrigerate. The balls can be frozen at this point. | 4. To steam pearl balls, put steamer in a pan or wok and add water so that it comes to within 1 inch of steamer bottom. Put balls on steamer racks. Bring to boil. Cover and steam for 30 minutes. Serve hot. | 5. Martha Stewart Entertaining. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice 3/4 cup sweet 509.2125 105.7969 10.4618 4.44
    brown chinese mushroom 6 - - - -
    pork 1 lb ground lean 1705.536 0.0 63.0958 159.0775
    egg 1 beaten 71.5 0.36 6.28 4.755
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    gingerroot 1 1/2 1/2 minced - - - -
    water chestnut 8 chopped - - - -
    scallion 1 chopped 32.0 7.34 1.83 0.19

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition