Seasoning: 25g vegetable oil, 5g salt, 3g monosodium glutamate, 5g cooking wine and 20g pea starch.

Exercise:

1. Remove the outside of rape (for other purposes), leaving the Chinese flowering cabbage (3-4 leaves), cut the whole knot attached to the Chinese flowering cabbage into sharp circles with a knife, and wash it with clear water. Soak the mushrooms in water. When preparing for soaking, pour the mushroom soup into another bowl for precipitation, then gently pour the supernatant into another bowl for later use. Wash the mushrooms with clear water and cut them into oblique pieces for later use.

2. Put the wok on a strong fire, add 25g vegetable oil and heat it, stir-fry rapeseed, then add mushrooms and mushroom soup, add salt, cooking wine and monosodium glutamate, slowly pour the starch into water, and turn the wok upside down to serve.