First of all, not all vegetables need to be blanched before they are fried. Many vegetables need to be blanched before they are cold. Usually, cabbage and Chinese cabbage don't need to be blanched, but they can be fried directly. If they want to be eaten cold, they should be blanched and then cold.

When cooking coleslaw, wash the cabbage, cut it in half, remove the hard core in the middle, cut it into filaments, boil the water in the pot, add a few drops of cooking oil, add the shredded cabbage, blanch it for about 30 seconds, take it out a little discolored, and quickly rinse it with cold water to cool it down, so that the blanched dish will taste more crisp and its color will not turn black. Prepare a handful of vermicelli, put it in boiled water of boiled cabbage, cook until it becomes soft, put it in cabbage, put 2 spoonfuls of Chili powder, 1 spoonful of pepper powder on it, cut 3 cloves of garlic into minced garlic, take another pan, add a little more oil, directly cool the oil and pour it into peanuts, stir-fry over low heat until the color becomes dark, and the peanut coat will crack.