Ingredients: 250g of Chinese cabbage, lard 1 spoon, salt 1 spoon, monosodium glutamate and sesame oil.

Practice: wash the Chinese cabbage and cut it into sections. Add water 1500 ml to boil in a pot, add Chinese cabbage, blanch until soft, and quickly shower with cold water to drain. Put Chinese cabbage in a container, add salt, monosodium glutamate, lard and sesame oil and mix well.

2. Sauté ed tofu with Chinese cabbage

Ingredients: 500g of Chinese cabbage, 200g of tofu, 200g of salad oil, 2g of refined salt, 2g of spiced powder, 2g of monosodium glutamate, 3g of chopped green onion and 3g of Jiang Mo.

Practice: Wash the tofu and slice it. You can cut it slightly larger, but not too thick. Wash the cabbage, cut a knife from the middle, cut the onion into chopped green onion and shred the ginger. Put a proper amount of oil in a non-stick pan. When the oil is 50% hot, put it in tofu and fry it. Both sides are browned and serve. Put oil in the wok, add chopped green onion and shredded ginger until fragrant, add Chinese cabbage and stir fry quickly for one minute, then add fried tofu and stir fry evenly with salt.

3. Stir-fry Chinese cabbage

Ingredients: 250g of Chinese cabbage, 5 red peppers and 5g of ginger. Seasoning: 5g of salt, 3g of sugar and 2g of chicken essence.

Practice: cut the Chinese cabbage into 3 cm long sections to control the water, and don't control it too clean. Cut the ginger into silk and break the red pepper into two sections. Pour oil into a hot pot, add shredded ginger and red pepper, stir-fry until fragrant, add chopped Chinese cabbage, stir-fry quickly, and add chicken essence, salt and sugar to taste when the color of Chinese cabbage changes.