1. Prepare an appropriate amount of Shanghai Green.
2. Leave 3--4 cm of white roots and cut off the leaves. (Or cut it off with a knife)
3. Then use scissors to trim the corners of each petal to make the petals more rounded.
4. Add water to the pot and add a teaspoon of salt after boiling. (Salt can make the blanched vegetables greener)
5. 5 Pour in the prepared flowers and cook for 1-2 minutes.
6. After cooking, put it in cold water and remove the water from the cold water.
Tips:Stir-fry the remaining leaves with other vegetables and place the flowers on the side of the plate for garnish. The flowers can be topped with vegetable juice. You can also use seasonings to adjust the sauce and thicken the cornstarch, which is simple and beautiful~~~
