Take the home-cooked Cantonese mushroom and cabbage sum as an example. The recipe is as follows: Preparation materials: 20 grams of mushrooms, 150 grams of cabbage, 5 grams of wolfberry, 5 grams of soybean powder, 1 teaspoon of salt, 1 teaspoon of MSG 1. First cut a piece of cabbage into a knife

Six petals, as shown in the picture below: 2. Put a little salt in the water and cook the mushrooms, as shown in the picture below: 3. After the mushrooms are cooked, pick them up and cook the cabbage. The cabbage must be just soft and broken.

, as shown in the picture below: 4. Arrange the cabbage sum in a pinwheel shape along the plate, with the knife edge facing down, then pile the mushrooms on the leaves of the cabbage sum, and press the leaves, as shown in the picture below: 5. Heat a small pot

Add salt and MSG to the water. After boiling, pour the water soybean flour into it to thicken the gravy, as shown in the picture below: 6. After the gravy is done, put the wolfberry in, and the juice is ready, as shown in the picture below: 7. Finally, add the wolfberry juice to the water.

Pour the juice over the cabbage and mushrooms.