Precooked grandma cuisine was processed with blend oil mixed by several kinds of vegetable oil including palm oil. The ratio of each oil, the oxidative stability and the content of carotene and VE of grandma cuisine was studied. The results showed that the optimal ratio of blended oil of palm oil mixed with soybean oil was soybean oil 14%, palm super olein (slip melting point 5 ℃) 9%, palm olein (slip melting point 18 ℃) 2% and red palm olein 0.2%. The grandma cuisine processed with the optimum blended oil ratio had good comprehensive sensory quality and oxidative stability.The carotene content and the total content of tocopherol and tocotrienol were 1.82 μg/g and 19.42 μg/g respectively. The blended oil of palm oil and soyabean oil was confirmed as excellent oil for industrialize processing grandma cuisine.