The term "blanched" originates from Cantonese cuisine. It means that the ingredients are scalded with water or soup without any condiments.

White burnt kale Cantonese restaurant practice:

1. kale whole washed and spare.

2. Boil water in a pot over high heat, add 1/2 tablespoon of oil, 1/2 tablespoon of salt, 1/3 tablespoon of sugar, 1/4 tablespoon of chicken broth, and put the kale into the boiling water (the amount of water is submerged in the kale) in 1 to 2 or even 3 times, and then lift up the water when it boils again, and then lift up the vegetables when they are raw, and then put the head of the kale in the plate after draining off the water, and then the kale head is on the plate, and it's a plate of bright green "white burnt kale". I'm not sure if I'm going to be able to do that.

The above is a restaurant practice, in order to form a good-looking and use the whole kale, if the family style is too long, on the plate rows can be cut with scissors.