Ingredients: 300g Chinese cabbage, 50g shrimp, peanut oil, clear soup, shredded ginger, onion, refined salt, monosodium glutamate and cooking wine.

Practice: Wash the cabbage and cut it into thin strips for later use. Heat oil in a wok, add shrimp, onion and shredded ginger, stir-fry until fragrant, and add Chinese cabbage and stir-fry until soft. Put the soup pot on fire, add clear soup to boil, pour shrimps and fried cabbage into the soup pot and cook, and add refined salt, cooking wine and monosodium glutamate to taste.

Shrimp, spinach and egg soup

Ingredients: 250g tender spinach, 50g shrimp skin, 2 eggs, refined salt, sugar, soy sauce, monosodium glutamate, ginger, sesame oil, pepper and chicken soup.

Practice: Wash spinach and cut into sections. Knock the eggs into the bowl and break them. Wash the shrimp skin. Wash ginger and cut into powder. Put a clean pot on the fire, pour chicken soup to boil, add salt, sugar, soy sauce and Jiang Mo to boil, add spinach and shrimp skin, add egg paste, monosodium glutamate and pepper, and pour sesame oil to stir well. Serve.