Raw materials: Cantonese cabbage heart, spring onion.

Seasoning: blending oil, 1 1/2 tablespoons of oyster sauce, 1 tablespoon of executive chef's umami juice, 1/4 cup of broth, water starch, a little salt.

Production process:

1. Boil half a pot of water, add a small amount of salt and oil, and blanch the cabbage for about 1 minute;

2. Put the blanched cabbage neatly on the plate, and shred the green onions for later use;

3. Put oil in the pot and heat it up, add appropriate amount of oyster sauce and executive chef's umami juice, add broth and cook until it boils slightly, add a little water starch;

4. Put shredded green onion on the cabbage heart, and pour the soup on the cabbage heart.