1. fried big head cabbage: the big head cabbage washed and cut into small pieces, hot pot of oil, into the onion, ginger and garlic burst incense, add the big head cabbage stir-fry, add salt, monosodium glutamate, chicken essence, light soy sauce, soy sauce, sugar, vinegar and other seasonings, stir-fry can be.
2. Cold mixed daikonai: wash the daikonai cut into thin filaments, blanch with boiling water, fish out and drain the water, add minced garlic, minced ginger, coriander, soy sauce, vinegar, sugar, salt, chicken and other seasonings, mix well.
3. Stewed daikonai: wash and cut daikonai into small pieces, hot pot of oil, put onion, ginger and garlic burst incense, add daikonai stir fry, add salt, monosodium glutamate, chicken essence, soy sauce, soy sauce, sugar, vinegar and other seasonings, add the right amount of water, cover the lid, stewed until soft and rotten can be.
4. Roasted daikon: wash the daikon and cut into small pieces, baked in the oven until the surface is slightly yellow, remove the coated with the right amount of honey, soy sauce, vinegar, sugar, salt, chicken essence and other seasonings, and continue to bake until the taste can be.
5. Boiled cabbage soup: wash and cut into small pieces of cabbage, add water to boil, add salt, chicken essence, pepper, parsley and other seasonings, cook until the flavor can be.
The above are some common Xiangyang datura practices, which can be adjusted according to personal taste.