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

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

2. Fried tofu with 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 and slice tofu. You can cut it a little bigger, 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, fry it in tofu. Brown on both sides. Serve. Put oil in a wok, add chopped green onion and shredded ginger until fragrant, add Chinese cabbage and stir-fry quickly for one minute, then add fried tofu, add salt and stir-fry evenly.

Step 3 stir-fry Chinese cabbage

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

Practice: cut the Chinese cabbage into 3 cm long sections to control the water, and don't control it too cleanly. Ginger is shredded and red pepper is broken into two parts. Pour oil in a hot pan, 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.