My cooking diary #1 (301212)

Spinach

Preparation:
1. Open the packet of spinach, chop off the ends first. (the part with the most sand)
2. Cut the spinach in equal proportions, including the stem portion which can be eaten. Each spinach is chopped into about 3 portions. The portion with the leaf is larger. Stem portion is cut into smaller lengths.
3. Submerge spinach in water. Leave to soak for awhile to ensure any sand in the spinach is thoroughly removed.
4. Upon removal of spinach, ensure wok is free from sand.
5. Spinach is ready for cooking.

Cooking:
To add oyster sauce, and soy sauce (optional).
Add walnut (if you want) last after everything as it is already cooked.

Black fungus with Inoki mushroom and carrot

Cutting the black fungus:
Anyhow cut into decent sizes that can be eaten. Remove any dubious black parts.

Preparation of inoki mushrooms:
Simply cut the ends and wash.

Cooking of carrot:
Put abit of water into the wok upon putting in of carrot.

Scrambled egg with onion
Preparation of eggs:
1. Beat eggs as per normal
2. Add pepper, salt, soysauce if you want.
3. You can add a little bit of water to the egg before adding egg into wok

Preparation of onion (da4 cong1):
1. Cut the two ends of the onion first.
2. Remove the skin of the onion
3. Remove portion of onion (hard yellow part at the end) that cannot be eaten.
4. If onion is spoiled in the middle, remove the middle portion.
5. Slice onion into small pieces (same direction as when removing the two ends of the onion)
6. Half an onion if using onion for soup!

Cooking:
Add onions first, fry (middle heat) until it has a slight brown colour.
Then add the eggs together with pepper etc.

Miscellaneous
Rinse wok slightly between dishes especially if next dish is of a lighter colour.