1. Generally, Chinese cabbage needs to be blanched. Add water to the pot, heat it until it boils, put it in, scald it for dozens of seconds, and then take it out. This will make the taste of Chinese cabbage better, and at the same time help to preserve color, and look green, delicious and more attractive.

2. In addition, in many places, when planting Chinese cabbage, in order to prevent it from being eaten by insects, pesticides will be sprayed. After blanching, the pesticide residues on it can be removed, and most of the oxalic acid in the ingredients can be removed to avoid harm to the body.