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Xinjiang Style Hot Pot

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)84.4495
Energy (kCal)1668.7458
Carbohydrates (g)50.2323
Total fats (g)126.8793
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a deep sided skillet, heat the oil and stir fry the lamb cubes for 2 minutes, until the cubes are lightly browned on all sides. | 2. Transfer meat to a dutch oven and add all of the other ingredients. Mix well. | 3. Bring to a boil and then cover. Allow to simmer on low heat for 35 minutes. Serve over rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    lamb 1 cut 1211.112 0.0 76.5677 97.9322
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    green bell pepper 1 chopped 29.19 6.394 1.0008 0.3753
    carrot 1 chopped 52.48 12.2624 1.1904 0.3072
    turnip 1 chopped 17.08 3.9223 0.5489999999999999 0.061
    tomato 2 chopped 80.4198 17.3796 3.9316 0.8936
    ginger 1 inch sliced - - - -
    water 1 1/4 1/4 0.0 0.0 0.0 0.0
    salt 1 teaspoon - - - -

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



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