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Learn these tips for chopping vegetables, and the dishes you’ll produce will be as good as those of a restaurant chef.

First of all, prepare a paring knife, which can not only peel potatoes.

You can also peel potatoes into thin slices.

At this time, use a knife to cut the potatoes. Make sure the potato shreds are thin and delicious!

Cut green onion very quickly and finely

Chopped green onion is a must-have condiment in the kitchen, especially when making soup, steaming fish, and sprinkling it on Scallions are delicious, but cutting them is time-consuming and laborious.

The chopped green onions that many friends cut every day not only look ugly but also smell pungent.

In fact, you only need to cut or tear the green onion from the middle before cutting it.

Then cut the green onions section by section, so that the chopped green onions are thin and chopped, good-looking and fast!

Quickly cut cabbage

Cabbage is delicious and cheap. It can clear away heat and troubles, strengthen the spleen and stomach, strengthen muscles and bones, and delay aging. and other effects.

When cutting cabbage, first remove the bottom and outermost leaves of the cabbage.

Cut the cabbage in half again and cut off the remaining part at the bottom.

At this time, cut the cabbage. The shredded cabbage will be thin and even.

It tastes great and is delicious cold or stir-fried!

Cut onions without shedding tears

Onions are a well-known health vegetable. They can kill bacteria and treat colds, lower blood pressure, lower cholesterol, and improve indigestion. , but the unique smell always irritates your eyes when you cut it.

The next time you cut an onion, in addition to removing the outer skin, remove the head and tail.

Soak it in cold water for a while. At this time, you will no longer cry when you cut it.

Cut tomatoes without juice

Tomatoes are rich in carotene, vitamin C and B, which can enhance physical fitness, improve skin, and are antioxidants. It delays aging and also has a good auxiliary effect on patients with hypertension and kidney disease.

But every time I cut a tomato, the juice always flows everywhere. Not only does it make it dirty, but it also wastes a lot of vitamins and other nutrients. The juice will never flow again when I cut it like this!

First cut the tomatoes in half.

Use a spoon to remove the pulp from the middle of the tomatoes and place it in a clean small bowl.

Then cut the remaining tomatoes and throw the middle pulp and outer skin into the pot when cooking. No more wasted nutrients!

Chopping broccoli is quick and beautiful

Broccoli can nourish the kidneys and essence, nourish the spleen and stomach, clean blood vessels, and can also resist aging. It can be used daily Be sure to eat more, and remember to cut it like this when eating!

First, divide the broccoli into branches according to its growth. Remember to scrape off the skin of the rhizome.

Then cut off the rhizomes. The cut parts can be sliced ??and used for cooking without wasting at all.

The remaining flowers have the highest nutritional value and are the most delicious. Just cut them into small portions.

Cut ordinary cauliflower

Cauliflower is divided into green-stem cauliflower (organic cauliflower) and ordinary cauliflower. Not only are the tastes different, but the cutting methods are also different.

The cutting method of green-stemmed cauliflower is the same as that of broccoli, while the cutting method of ordinary cauliflower bulbs is slightly different because it is denser.

Start by cutting the cauliflower in the middle.

Cut again, take a quarter of the cauliflower, cut off the hard part at the bottom, and slice it into slices.

Cut the flower bulb part into small pieces.

Chopping vegetables is a technical job

Different ingredients have different cutting methods

Chopping vegetables is very particular

Due to the different nature of the raw materials, in order to make it easier to cut vegetables and better retain nutrients and taste, you must learn these cutting methods!

Straight cut: It is a jump cut, cutting straight up and down. Most of the common fruits, vegetables and other fragile ingredients are cut in this way.

Push cutting: The push cutting method is often used for tough and non-brittle ingredients such as cooked meat, dried tofu, and dried bean curd. Only push the blade from back to front and cut the raw materials in one stroke. Remember to use force. Dot on the back of the knife.