Seasoning: chicken oil 15g pepper 1g cooking wine 10g salt 5g white sugar 3g monosodium glutamate 2g onion juice 10g ginger juice 10g starch (pea) 10g vegetable oil 70g each.

The practice of burning cabbage with cream;

1. Cut the Chinese cabbage into four pieces, wash and drain it, slide it into 40% hot vegetable oil and pour it into a colander;

2. Put chicken soup, cooking wine, salt, onion, ginger juice, sugar and cabbage in the pot;

3. After boiling, add cream, monosodium glutamate and pepper, thicken with wet starch 15g (starch 10g with water), and pour in chicken oil to serve.

For more information about baked cabbage with cream, please visit Mint.com Food Bank/Restaurant/Baked cabbage with cream.