2. Cut off the roots of the enoki mushrooms, then wash them and drain the water.

3. Boil hot water in a pot, blanch baby vegetables, pull out and drain.

4. Boil hot water in a pot, blanch the enoki mushrooms, pull out and drain.

5. Take a piece of baby cabbage leaves spread flat, put enoki mushrooms moderate amount on the leaves.

6. Roll up into a roll, put on a plate and arrange for use.

7. Shred the ham and set aside.

8. Shred the scallions.

9. Starch, cold water, oyster sauce, soy sauce, salt, mix into a sauce.

10. baby vegetables in the pot yard.

11. Add a small amount of water and heat over low heat.

12. When it boils slightly, pour the seasoning juice into it, and when it boils again, heat it over low heat for 2 minutes to let the baby vegetables simmer into the fresh flavor over low heat, and then turn off the heat.

13. baby vegetables multiply out of the plate, sprinkle with small green onions and shredded ham, drop two drops of sesame oil.