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Seafood Bean Curd Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)76.0255
Energy (kCal)734.4153
Carbohydrates (g)65.9036
Total fats (g)15.9189
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring stock to a boil; add shrimp, scallops, crab meat and bean curd. | 2. Add green onion, ginger and salt; bring to boil again and then thicken with the dissolved cornstarch mixture. | 3. If you wish, add a splash of red wine vinegar or chili oil. | 4. Sprinkle with pepper and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken stock 5 cups canned 432.0 42.36 30.24 14.4
    shrimp 1/2 cup shelled deveined cut - - - -
    scallop 1/2 cup cubed - - - -
    crabmeat 1/2 cup - - - -
    bean curd 8 ounces firm 201.7333 0.0 44.88 1.1333
    green onion 1 chopped 19.17 4.0754 0.6887 0.3337
    ginger 1 slice chopped 1.76 0.3909 0.04 0.0165
    salt 1 teaspoon - - - -
    cornstarch 2 1/2 tablespoons 76.2 18.254 0.052000000000000005 0.01
    water 5 tablespoons 0.0 0.0 0.0 0.0
    red wine vinegar - - - -
    chili oil 201.7333 0.0 44.88 1.1333
    white pepper 1/2 teaspoon 3.552 0.8233 0.1248 0.0254

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



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