Cantonese recipes and home cooking methods

Take the home-cooked Guangdong mushroom cabbage as an example, the method is as follows:

Preparation materials: 20g of Lentinus edodes, 50g of Chinese cabbage 1 teaspoon, 5g of Lycium barbarum, 5g of bean flour, salt 1 teaspoon, and monosodium glutamate1teaspoon.

1. First replace a Chinese cabbage with six petals, as shown below:

2. Put a little salt in the water and cook the mushrooms, as shown below:

3. Take out the mushrooms after cooking, and then cook the cabbage heart, as shown below:

4. Place the cabbage in the shape of a windmill along the plate with the blade facing down, then pile the mushrooms on the cabbage leaves and press them down, as shown in the following figure:

5. Boil a small pot of water and add salt and monosodium glutamate. After boiling, pour in water bean powder to thicken it, as shown in the following figure:

6. When the juice is ready, put the medlar in it and the juice is ready, as shown below:

7. Finally, pour the juice on the cabbage and mushrooms.