Raw materials: green cabbage 12, water-soaked mushrooms125g, 50g of refined oil, 5g of soy sauce10g, 5g of sesame oil, 5g of 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, and take them out for later use. Heat a wok with a large fire, pour in a 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, scoop it up when it is interrupted, 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 properly with chopsticks, and pour in sesame oil before serving. Features: This dish has Guangdong flavor, pleasing color, two colors and two flavors, light and plain, and delicious.