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Egg Flower Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)43.8453
Energy (kCal)612.4843
Carbohydrates (g)40.5614
Total fats (g)29.5675
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the lard in a saucepan and saute the mushrooms for 1 minute. | 2. Pour in the stock and bring to a boil, simmer 1 minute. | 3. Add soy, coriander,& scallion. | 4. Pour in the eggs in a steady stream, do not stir. | 5. Remove from heat season with salt and pepper. | 6. Divide between individual soup bowls& serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lard 1 teaspoon 38.4853 0.0 0.0 4.2667
    chinese mushroom 4 drained stemmed shredded - - - -
    chicken stock 3 3/4 cups 324.0 31.77 22.68 10.8
    soy sauce 1 teaspoon 2.8089999999999997 0.2613 0.4314 0.0302
    coriander 3 tablespoons chopped 0.69 0.1101 0.0639 0.0156
    scallion 1 chopped 32.0 7.34 1.83 0.19
    egg 3 whisked 214.5 1.08 18.84 14.265
    salt - - - -
    pepper - - - -

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



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