First: soak vegetables in salt water. Wash the leaves of the vegetables with water first, then put the vegetables in the light salt water we prepared, soak them for about ten minutes, and then take them out and drain them.

Second: shorten the cooking time appropriately, or stir-fry quickly in a big fire, and then cook and stir-fry after blanching, so as to keep the green color well.

Third: Try to avoid adding some acidic food as ingredients when cooking, and don't cover the pot when cooking.

Fourth: when cooking with water, it is best to add boiling water, so as to keep the colorful leaves fresh and tender. When you put salt, you must also put it when you are ready to cook.

Fifth: you can cook all the dishes with clear water first, then immediately pick them up and put them in a pot, then burn some oil in the pot, put the garlic down and burn them together, and then pour the oil on these dishes after boiling.