Description
A simple and straightforward guide on how to properly clean and cut green onions for use in various recipes. This method ensures you remove any wilted or unwanted parts while preparing the onions in easy-to-use slices, perfect for garnishing or cooking.
Ingredients
Scale
Ingredients
- 1 bunch green onions
Instructions
- Rinse and Dry: Rinse the green onions under running water to remove any dirt or grit. Then dry them thoroughly and remove any wilted or damaged pieces.
- Trim Ends: Cut off about ¼ of an inch from both the root end and the green top ends, removing the fuzzy root and any broken or tough green parts.
- Separate White and Green Parts: Identify the junction where the white base transitions to the green leafy part and make a clean cut at this point.
- Cut the Green Onions: For the green parts, slice them perpendicular to their length for round slices or at a slight angle (bias) for oval-shaped slices, depending on your preference.
- Cut the White Parts: Similarly, cut the white part in the same manner, using a push-pull circular motion to get thin slices ideal for cooking.
Notes
- Always rinse thoroughly to remove dirt trapped between layers.
- The green parts are best used raw as garnish or in salads, while the white parts have more flavor and are better suited for cooking.
- Slicing at a bias gives a more elegant presentation, especially when using green onions as a garnish.
- Use a sharp knife for cleaner cuts and to prevent bruising.
