A few weeks ago, I was in love with Chinese Spinach and cooked it a few times for my meals. However it could not be a daily affair as preparing the vegetable for cooking is quite tedious. I need to peel the outer thin "membrane" of the stems so that they will be softer after cooking. Some of the leaves may have tiny white spots (aphids?) so I have to be alert and removed these leaves. I must really crave for Chinese spinach (hoi cai in Teochew) and in the mood to cook it.
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