While Lin Xu was boiling water to cook noodles, Xie Baomin soaked some glass noodles in warm water before heading to the seafood section, where he netted several oysters.
Upon returning, he swiftly pried open the shells, smeared some garlic sauce on the oyster meat, arranged them neatly on a steaming tray, and slid it into the steamer.
After a while, when the glass noodles were about half-soft, he took them out and placed them on a plate, pouring in some garlic sauce and mixing well to marinate.
Next, he went to the storeroom for two baby cabbages. After removing the tough outer leaves, he cut each cabbage in half, and then each half into three pieces. Following that, he boiled a pot of water and blanched the cut baby cabbage.
This not only reduced the steaming time but also effectively removed the raw taste of the baby cabbage.
