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Crab and Corn Soup (Hai Yung Suk Mai Gang)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)42.699
Energy (kCal)559.8384
Carbohydrates (g)85.1157
Total fats (g)11.0839
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pan bring water, crab and corn to a boil. Simmer 2-3 minutes. Add salt and pepper. Mix 2 teaspoons water and 2tsp cornstarch together. Stir until soup is thickened. Quickly stir in the egg and serve. | 2. *Blanch frozen crab meat in boiling water for about 30 seconds. Remove from water with a slotted spoon. Set aside until ready to add to soup. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    crabmeat 4 ounces frozen 100.8667 0.0 22.44 0.5667
    water 2 1/2 cups 0.0 0.0 0.0 0.0
    corn 15 ounces creamed 365.7085 79.5203 13.9054 5.7408
    salt 1/2 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    cornstarch 2 teaspoons 20.32 4.8677 0.0139 0.0027
    water 2 teaspoons 0.0 0.0 0.0 0.0
    egg 1 beaten 71.5 0.36 6.28 4.755

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



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