Learn how to chop green onions for every dish. Whether they are the main ingredient or a simple side dish, scallions add a wonderful touch of texture, flavor and color to any dish. In this step-by-step guide, you'll learn how to properly wash, trim, chop, and slice scallions for many uses.
I often use spring onions in cooking. They are great for a milder onion flavor and are very versatile. As someone who isit isBeing a fan of raw onions, I don't mind the more subtle flavor of raw scallions (an alternate name for scallions), making them a staple in my fridge.
How to cut green onions
Korak 1: Operite
All bulbs grow underground, and since scallions are not protected by the papery outer layers of common yellow or red onions, they tend to be dirtier.
Remove dirt by rinsing under cold water with your hands and gently scrubbing.
This preliminary step also helps in the second step, removing the outer layers.
Step 2: Remove the outer layers
You've probably noticed that the outer layer, especially near the root of the scallions, tends to get "slimy". This slimy or soft outer layer, as well as any other wilted or yellowed outer leaves, should be peeled from the onion.
To do this, find the tip and pull it down towards the end of the root. They should peel off easily, revealing a tougher layer underneath.
Step 3: Trim the ends and trim the ends
Every part of the spring onion is edible. somehowLeekIf you tend to only use the white and light green parts, you can use the entire length of the scallions, except for the roots.
So before chopping onions for use in any recipe, it's important to cut off the ends just above the fibrous roots.
This can be done individually if you only use a scallion or two, or as a bunch.
To cut the ends of a whole bunch of scallions, place them on a cutting board so that all the ends form an even line. Using a sharp chef's knife, slice each onion just above the root.
Spring onion tops can also benefit from a little pruning. Unless the onion is fresh from the market, it will probably look a little wilted and aged on top. If so, do the same and use a sharp knife to cut about 1/4 inch until you reach the tough and dark green part of the stem.
Step 4: Chop the spring onion
There are several methods to consider when cutting scallions, and most depend on how you intend to use them.
The white part has a milder taste, while the darker green is somewhat stronger. This is why sometimes in a recipe you want to separate the white part from the darker green.
If so, simply find the spot on the spring onion where the color changes (this is also where the white base of the onion splits into several green stems) and cut it in half at that spot. From there you can chop or slice each part as you see fit.
Regardless of which type of chopping you choose, two things are important when chopping scallions:sharp knifei s agentle circular movementscut out.
Dull knives will damage fruits and vegetables and cause cracks. A sharp chef's knife and a gentle motion that never leaves the cutting board ensure that the cut goes through the entire onion, creating clean edges and reducing chopping resistance.
Option 1: Regular chopping
Chopped scallions are probably the most common type of cut. This can be as thick or as thin as you like.
Below is a relatively medium-sized cutlet. This would be good for recipes that require onions to be sautéed for a while, egstir frying.
A finer chop is usually used when scallions are used as a garnish. For example furtherGeneral Tso's Shrimp Recipe.
Option 2: On bias
Another option is to cut the spring onions diagonally, that is, cut them at an angle.
To do this, tilt the knife in relation to the bow. When cutting the onion, do not hold it at a 90° angle to the knife, but at a 45° angle. This creates an oblique cut.
There is no benefit to cutting the scallions at an angle, it's just for show.
Option 3: Thin curly stripes
This is not a very popular way of cutting, but it can stand out for presentation, especially in soups. As shown herehot and sour egg soup, you can cut small pieces of spring onion lengthwise. This creates thin strips with slight waves.
This cutlet can be used both as a side dish and for cooking. Again, there is no difference in taste, it's just a matter of visual aesthetics.
Prepare and store the chopped spring onions
If you want to prepare the products immediately after purchase, scallions are great for that. Everything discussed in this article, from washing to trimming to chopping, can be done before the intended use.
Store chopped onions in a bag or airtight container in the refrigerator for up to 1 week.
The prepared onion can be frozen without any problems. Make sure they are completely dry before washing. Store in an airtight container for up to several months.
If you don't prepare the onions before storing, wrap the root tips in a damp paper towel to keep them fresh for use.
Renewable spring onions
Did you know that green onions are one of the many regenerating foods? Bok choi, celery, carrot vegetables and cabbage are some others.
To do this, take the root tips (it's best to cut off the roots, leaving at least 1 inch of stem above them) and place them in a shallow dish or bowl of water. The roots should be completely submerged.
Place the container in a warm place with lots of light and change the water daily. Within a week, you will notice the stems gradually growing. At this point, the bulbs can be planted back in the ground or left in water and used as desired.
This process can usually be done about three times before starting over with a new scallion root.
PIN FOR LATER
A few ideas for using scallions
Both for chili loversChocolate Lamb ChiliIBrisket-CiliUse spring onions for decoration.
Nachos are another popular dish that is garnished with sweet green onions.Spring lamb nachosIGrilled Pork Nachosboth use them well.
Asian-influenced dishes likeKung Pao chickpeasIKung-Pao-GarnelenYou also often use scallions for a fresh and sharp contrast to the salty umami flavors.
If you use leeks instead of spring onions, read thisInstructions for cutting leeksas well as. And we have a guide for that toohow to chop onions like a profor ordinary onions.
- 1 bunch of spring onions
- a sharp chef's knife
- Gently rinse the stalks and onion head, scraping off any dirt.
- Remove any slimy or wilted outer layers.
- With a sharp knife, cut off the root end about 1/4 inch above the root of the thread. Turn the scallions over and do the same with the tops of the onions.
- Arrange the scallions so that they are all in an even line, then chop into small, thick or diagonal pieces, using a knife in a gentle circular motion, as desired. The knife should be held at an angle of 90° to the spring onion for regular chopping, and at an angle of 45° for oblique/oblique chopping.
Amount per serving:Calories:1Total fat:0gSaturated fatty acids:0gTransfette:0gUnsaturated fats:0gCholesterol:0 mgSodium:1 mgCarbohydrates:0gFaze:0gZucker:0gProtein:0g
Approximate nutritional information is provided on this website for convenience only. Nutritional information may vary for a variety of reasons. For the most accurate nutritional information, use your favorite nutrition calculator based on the actual ingredients you used in the recipe.
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