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Chinese Rainbow Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.9466
Energy (kCal)431.4466
Carbohydrates (g)33.2761
Total fats (g)28.0678
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in frying pan until hot; add egg to make a pancake; cut pancake into thin strips; set aside. | 2. Arrange tofu, carrot and celery in layers with egg strips on top; pour sauce over. | 3. Serve chilled. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    celery 3 stalks cut 30.72 5.7024 1.3248 0.3264
    carrot 2 shredded 104.96 24.5248 2.3808 0.6144
    tofu 4 slices cut - - - -
    egg 1 beaten 71.5 0.36 6.28 4.755
    oil 2 teaspoons 74.752 0.0 0.0239 8.488999999999999
    soy sauce 3 tablespoons 25.44 2.3664 3.9072 0.2736
    vinegar 1 tablespoon 3.1289999999999996 0.1386 0.0 0.0
    msg 1 teaspoon - - - -
    sesame oil 1 tablespoon 120.22399999999999 0.0 0.0 13.6
    pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094
    salt 1/2 teaspoon - - - -
    ginger juice 1/4 teaspoon - - - -

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



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