Seasoning: green onion (10g), ginger (5g), monosodium glutamate (2g), salt (4g), sesame oil (5g) and peanut oil (20g).

Folding and editing the production process of this paragraph

1. Wash Chinese cabbage with yellow leaves removed and cut into sections;

2. Cut the tofu into 2 cm square pieces, soak them in boiling water, take them out, shower them with cold water and drain them;

3. Heat peanut oil in a pot, add chopped green onion and stir-fry Jiang Mo;

4. Add refined salt, 250 grams of bean sprout soup and tofu to boil, skim off the floating foam, then add Chinese cabbage and simmer for four or five minutes, drizzle with sesame oil, and take the pot and bowl.