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Tibetan Roasted Potato Soup (Shogo Tang)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.3602
Energy (kCal)151.67
Carbohydrates (g)20.0359
Total fats (g)7.5337
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Broil the potatoes until brown and slightly charred, turning once. | 2. This takes about 40 minutes. | 3. When they are done, and cool enough to handle, peel them and chop the skins. | 4. Fry the garlic, ginger, chili and Sishuan pepper together in butter in a soup pot. | 5. Add the potatoes and chopped potato skins, and mash them with the spices, adding the liquid gradually. | 6. The potatoes should be slightly chunky. | 7. Heat throughly, stirring to prevent sticking. | 8. Sprinkle chopped green onion on each serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 3 potatoes - - - -
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    gingerroot 1 chopped - - - -
    garlic clove 4 chopped - - - -
    red chilies 4 crushed - - - -
    szechwan pepper 1/4 teaspoon ground - - - -
    broth 4 cups 47.0 12.032 0.0 0.0
    green onion 1 19.17 4.0754 0.6887 0.3337

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



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