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Chi Tan T'ang (Egg Drop Soup)

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)27.5063
Energy (kCal)405.076
Carbohydrates (g)27.1173
Total fats (g)19.2307
  • Cuisine

    Asian >> Chinese and Mongolian >> Chinese

  • Dietary Style

  • Preparation Time

    Cooking Time - 10 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large saucepan, dissolve bouillon in hot water. Mix cornstarch with a small amount of water, and stir into bouillon. Add soy sauce, vinegar, and green onion. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring. Serve at once. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken bouillon 8 cubes 85.44 5.7632 5.3312 4.4416
    water 6 cups 0.0 0.0 0.0 0.0
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    white vinegar 3 tablespoons distilled 8.046 0.0179 0.0 0.0
    green onion 1 minced 19.17 4.0754 0.6887 0.3337
    egg 3 beaten 214.5 1.08 18.84 14.265

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



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