“Blanching” is a technique of Cantonese cuisine. It is easy to boil raw food with boiling water or soup. But if you think that blanching is just boiling water to get it out, you are wrong. If the main ingredient is green vegetables, add a little oil in boiling water and treat them with high heat. The vegetables will be oily and green.
1 tbsp oil
8 g salt
1 tbsp water starch
1 tbsp oyster sauce
Appropriate amount of green onion