Directions:

1. Wash the tender rape vegetables until they are clean and cut to about 8 cm (3.2 inches) in length.

2. Heat the salad oil to 110-135?C (230-275?F). Add the green vegetables to quickly deep-fry. Take them out after they show a deep green color and drain off the oil.

3. Put in the water and neatly place the vegetable in the pot. Bring water to a boiling point and then turn the fire low to cook for 3 minutes or until the vegetables become soft. Add MSG to thicken the soup. Take out and place on a plate one vegetable slice on top of another for three tiers with the stalk side at the edge of the plate.

4. Leave the original soup in the pot, add the milk and bring to a boiling point. Put in the mixture of cornstarch and water and then sprinkle the mixture over the vegetables.

Features: The soup is milky white but the vegetable is beautifully green.

Taste: Salty with the fragrance of milk.