I've been particularly fond ofblanched dishescompared to stir-fried, this way is more satisfying and flavorful, especially in modern life with a greater emphasis on meat consumption. Green leafy vegetables bring a refreshing and delightful sensation, widely loved by people. Blanched is a common cooking method in Guangdong. It usually involves boiling green vegetables in water and then topping them with garlic and drizzling with light soy sauce. It's all about the original freshness and sweetness of the vegetables.

RegardingDandelion greenscooking, I most admire blanched, which perfectly maintains the vegetables' crispness and freshness while ensuring nutritional loss is minimized. Dandelion greens are medicinal vegetables, especially during the dry season, it's advisable to eat more of them to moisten the lungs and clear fire. There are two types of Dandelion greens: one with thick stems and broad leaves with rounded edges and a strong aroma; the other with thin stems and small, thin leaves, this type of Dandelion greens has a very fragrant taste. In ancient China, Dandelion greens were a delicacy for the imperial court, so they were also known as 'Emperor's Greens'.

ingredients

Dandelion greens 1 bunch, 8 grams of garlic, 1 tablespoon of oyster sauce, 2 tablespoons of light soy sauce

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