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Crabmeat With Egg Flower Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.7152
Energy (kCal)309.16
Carbohydrates (g)6.4374
Total fats (g)19.155
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large stockpot add chicken broth, oyster sauce and ginger and bring to a boil. | 2. Add in the crabmeat and return to a boil and reduce the heat to a simmer. After simmer turn up the heat and slowly pour in the roux to thicken the soup. Turn off the heat. Stir in the wine. Steadily pour in the whisked egg and gently stir around with chopsticks in the eggs should immediately turn into ribbons. Top with shredded green onion. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken broth 4 quarts - - - -
    oyster sauce 2 tablespoons 18.36 3.9312 0.486 0.09
    ginger 1 tablespoon minced 4.8 1.0662 0.1092 0.045
    cornstarch paste - - - -
    crabmeat 1 dungeness cooked - - - -
    shaoxing wine 2 tablespoons - - - -
    egg 4 beaten 286.0 1.44 25.12 19.02
    green onion Shredded - - - -

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



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