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Mongolian Fire Pot

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)292.12
Energy (kCal)2219.9085
Carbohydrates (g)63.89
Total fats (g)79.8844
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Divide the chicken, shrimp, flank steak, spinach leaves and tofu evenly and decoratively on individual platters for each guest. | 2. Bring the chicken stock, ginger and green onions to a simmer in a fondue pot. | 3. Your guests spear and cook their food with fondue forks. | 4. Try to keep the level of chicken stock at 6 cups by adding more to the fondue pot as needed. | 5. We also provided chopsticks for eating with. | 6. Suggested dipping sauces: Chinese hot mustard, sweet and sour sauce, peanut sauce and curry sauce. | 7. If desired, once all the ingredients have been cooked, add 2 beaten eggs, baby spinach and 4 ounces of cooked Chinese noodles to the hot chicken stock and serve in small soup bowls for a delicious soup. | 8. End the meal with fortune cookies and green tea ice cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 1 lb boneless skinless 780.1798 0.0 94.5741 41.9573
    shrimp 1 lb peeled deveined cut 321.8674 4.1253 61.6988 4.5787
    steak 1 lb sliced 557.6013 0.0 98.1016 15.368
    baby spinach leaf 6 -8 ounces 0.0 0.0 0.0 0.0
    tofu 1 package cut firm - - - -
    chicken stock 6 cups 518.4 50.832 36.288000000000004 17.28
    ginger 2 slices smashed 3.52 0.7819 0.0801 0.033
    green onion 2 chopped 38.34 8.1508 1.3774 0.6674

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



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