Blanching is a cooking technique of Cantonese cuisine. Raw food is cooked with boiling water or soup, which is called blanching. Shrimp and vegetables are often cooked in this way in Cantonese cuisine, which can maintain the original flavor of food. The core of the dish is rich in nutrients, including 14 kinds of mineral nutrients, rich in calcium, iron, vitamin C and carotene, It is an important nutrient source for maintaining the growth of human mucous membrane and epithelial tissue, and is very helpful for resisting excessive keratosis of skin. Eating more green leafy vegetables can reduce the burden of gastrointestinal tract and make the body healthier.


400g rape moss
3 tbsp cooking oil
1 teaspoon salt
3 cloves of garlic
3 tbsp soy sauce
2 tbsp oyster sauce


Step 1
Remove the old leaves from the vegetable heart and split it in two with a knife

Step 2
Wash cabbage, control water and dice garlic

Step 3
Put oil in water and bring to a boil. Take the leaves of Chinese cabbage and put the stem into the pot. When it is almost cooked, put all the stems into the pot and cook until the leaves become soft

Step 4
Take out the vegetable heart, control the water and put it on the plate

Step 5
Saute garlic in oil pan

Step 6
Add some salt

Step 7
Stir in soy sauce and oyster sauce

Step 8
Finally, pour the oyster sauce and garlic juice into the cabbage