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Plain Hotpot Broth (Sichuan) -- Bai Tang Lu

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.66
Energy (kCal)64.0
Carbohydrates (g)14.68
Total fats (g)0.38
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place your wok on the stovetop under low heat/simmer. | 2. In a separate bowl, pour in the chicken stock. | 3. Add the wine and stir. | 4. Season to taste with salt. | 5. Put about 2 quarts of the stock/wine mix into the wok. | 6. Just before you place the hotpot before your guests, add the tomato and scallions. | 7. Enjoy! | 8. =============== NOTE ================. | 9. You will add the rest of the chicken stock to top up the hotpot as the meal progresses. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shaoxing wine sherry 2 tablespoons - - - -
    chicken broth 3 quarts low sodium - - - -
    salt 1/2 teaspoon - - - -
    tomato 1 halved - - - -
    scallion 2 cut 64.0 14.68 3.66 0.38

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



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