Ingredients: 250g Chinese cabbage, 250g white radish, 250g tender tofu, 2g sesame oil, 20g bean paste, 5g salt 1 5g soy sauce15g peanut oil, 75g monosodium glutamate1g.

2. Wash the Chinese cabbage and cut it into strips; Root the white radish, peel it and slice it.

3, tender tofu cut into pieces, boiled in a boiling water pot and fished out; Chop the bean paste.

4. Put peanut oil in the pot, heat it, add bean paste, add soy sauce and monosodium glutamate and mix well, then put it in a small dish to taste.

5. Heat the wok, add 75g oil, stir-fry the white radish slices for a few times, add the cabbage to stir-fry, add appropriate amount of water, cook over high fire until the radish cabbage is crisp and rotten, add tofu and salt to cook slightly, and add petal sauce, sesame oil and monosodium glutamate when taking out of the wok.