As I mentioned in my last post about ong choi, cooking stuff you grow at home and the stuff you buy in the market is pretty different because the stuff we grow just shoots out and grows like the wind, which means a lot of the stems are older and extremely fibrous. I’m still trying to get the hang on how to harvest it right, but in the meantime, I have a more simple (and kinda gross) method of checking the stems.
You might think that telling someone how to dice an onion is a ridiculous article to have, since you can simply take a knife and hack an onion to pieces and viola! You have diced onion.
However, as many of you noob onion dicers probably know, if you cut it the wrong way, you end up doing a heck of a lot more chopping than you would like to be doing. I have always had a hard time remembering which way I’m supposed to cut the dang thing to avoid ending up with tons of C-shaped onion.