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Linda's Hot and Sour Soup - Chinese

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)98.8753
Energy (kCal)1901.151
Carbohydrates (g)93.8689
Total fats (g)120.8869
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring the stock to a simmer. Add soy sauce, pork, mushrooms and chile paste. Simmer for about 10 minutes. | 2. Add white pepper, vinegar, bamboo shoots, water chestnuts, fungus, tofu., and simmer 5 minutes. | 3. Mix cornstarch with 5 T. water and add to soup. | 4. Bring back to simmer, and pour the eggs in a very thin stream over the surface, stirring in one direction as you add the eggs. Let stand for 10 seconds, then stir in the sesame oil. | 5. Serve with a chopped scallions on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken stock 6 cups 518.4 50.832 36.288000000000004 17.28
    pork 1/2 lb julienned lean 852.768 0.0 31.5479 79.5388
    garlic 2 tablespoons 25.33 5.6202 1.0812 0.085
    red chili paste 1 -2 tablespoon - - - -
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    white pepper 3/4 teaspoon ground 5.327999999999999 1.235 0.1872 0.0382
    egg 4 beaten 286.0 1.44 25.12 19.02
    cornstarch 4 tablespoons 121.92 29.2064 0.0832 0.016
    bamboo shoot 1/2 cup julienned 20.385 3.926 1.963 0.2265
    water chestnut 1/2 cup julienned - - - -
    chinese mushroom 1 1/2 cups sliced - - - -
    tofu 1 package cut firm - - - -
    white vinegar 1/3 cup 14.28 0.0317 0.0 0.0
    sesame oil 1 teaspoon 39.78 0.0 0.0 4.5
    black fungus 1/2 cup soaked cut - - - -
    scallion chopped - - - -

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



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