[Ingredients] 500g cabbage, dried seaweed 15g, 25g soy sauce, 20g vinegar, 2g monosodium glutamate, 6g sesame oil, 30g vegetable oil, 9g wet starch and a little chopped onion and ginger.
[practice]
(1) Cut the cabbage heart (without leaves) into pieces, and soak the dried seaweed in warm water.
(2) Heat the vegetable oil. Cook the pot with minced onion and ginger, stir-fry the cabbage, stir-fry the dried seaweed (even the original soup) and soy sauce quickly, add vinegar, thicken it, add monosodium glutamate, turn it over a few times and pour sesame oil on it.
2. Chinese cabbage with mushroom and pepper oil
[Ingredients] Chinese cabbage heart 120g, salt 3g, Tricholoma aquatica 15g, monosodium glutamate 2g, sesame oil 15g, more than ten pieces of pepper, soup stock 250g and wet starch 24g.
[practice]
(1) Cut the Chinese cabbage into 2cm dices, add a little alkali to boil it, and then take it out. Wash Tricholoma, squeeze dry and cut into pieces.
(2) Boil the broth, refined salt and cabbage, skim off the floating foam, add monosodium glutamate, thicken it, pour it into the soup plate, and put the Tricholoma on the cabbage.
(3) Heat sesame oil in the frying spoon, fry the pepper until golden brown, remove the pepper when it smells, and pour it on the mushroom.
3. Grilled crab yellow cabbage
[Ingredients] Hairy crab meat 100g, Chinese cabbage 300g, minced onion and ginger 15g, monosodium glutamate 3g, wet starch 24g, cooking wine 3g, broth 180g, lard 45g and chicken oil 6g.
[practice]
(1) blanch the cabbage heart with boiling water, put it in cold water, dry it, cut it into long sections, and arrange it in four rows, with a row of crab roe and crab meat in the middle and seven rows in * * *.
(2) Heat the lard, cook the pot with minced onion and ginger, add cooking wine, refined salt and broth, gently push the cabbage into the wok, stir it on slow fire until the soup is about 100g, add monosodium glutamate, thicken it, gently turn the spoon, and then turn it over again. Don't push the cabbage away, drag it to the plate as it is, and pour it on.
4. cabbage rolls
[Ingredients] Dried fish maw 15g, pork fat 30g, fresh shrimp 60g, ginger 3g, Chinese cabbage leaf 150g, monosodium glutamate 3g, salt 5g, wet starch 24g, broth 180g, cooking wine 9g, chicken oil 30g and sesame oil 9g.
[practice]
(1) Wash the fish maw with water and chop it into fine powder. Chop shrimp and meat into fine mud, peel ginger and cut into powder. Add monosodium glutamate, salt, sesame oil, cooking wine and wet starch to make stuffing.
(2) Blanch the cabbage leaves with boiling water until soft, lay them flat, divide the stuffing into two parts, spread them flat on the cabbage leaves, roll them into two rolls, put them in a plate, steam them with strong fire, take them out and cut them into inches and put them in the plate.
(3) Add broth, cooking wine, salt and monosodium glutamate to the frying spoon, boil, thicken and stir well, pour chicken oil on it, and pour it on the cabbage roll.
5. Mushroom cabbage
[Ingredients] 500g Chinese cabbage, 3g dried Tricholoma, soy sauce, sugar, refined salt, monosodium glutamate and vegetable oil.
[Practice] Wash the cabbage and cut it into 3cm sections, and soak the Tricholoma in warm water. After the oil is heated in the pot, stir-fry the cabbage until it is 70% cooked, then add the mushroom, soy sauce, sugar and salt into the pot, stir-fry until cooked, and then add monosodium glutamate and stir evenly. It is suitable for regular consumption.
6. Chinese cabbage and bean curd soup
[Ingredients] 500g of Chinese cabbage, 250g of tofu, a little onion and ginger, and a proper amount of soy sauce, sugar, refined salt, monosodium glutamate and vegetable oil.
[Practice] Wash the cabbage and cut it into pieces, cut the tofu into pieces, heat the oil in the pot, fry the onion and ginger in the pot, and fry the cabbage until it is half-cooked. Then put tofu, soy sauce, sugar and salt into the pot, stir-fry until it is 80% mature, add appropriate amount of water, simmer10-15min, add monosodium glutamate and stir well, so it is suitable for regular consumption.
The above dishes are prepared in different ways and have different tastes, all of which are beneficial to the stomach, harmonizing the stomach, relieving qi and facilitating urination and defecation.