Ingredients: 12 Chinese cabbage heart, 125g water-soaked mushrooms, 50g refined oil, 10g soy sauce, 5g sesame oil, 5g wet starch, a little monosodium glutamate, a little sugar and a little refined salt. Wash the mushrooms, put them in a bowl, add soy sauce, sugar, monosodium glutamate and a little water, steam them in a cage until they are ripe and tasty, and take them out for later use. Heat the wok with high fire, pour in proper amount of water and refined oil, add refined salt, put the cabbage in the wok after boiling, wait for a while, turn it over and cook it, add monosodium glutamate, pick it up intermittently, with the head of the cabbage facing outwards and the cabbage facing inwards, and put it in a disc. Heat the wok over medium heat, pour in the steamed mushrooms, thicken the wet starch when boiling, then put the mushrooms on the cabbage, arrange them with chopsticks, and sprinkle with sesame oil before serving. Features: this dish has Guangdong flavor, pleasing color, two colors and two flavors, light and plain, and delicious.