How to cut onions:
slice method
1. Preparation: Wash the onions, peel off the skin and place on the chopping board. Get a sharp chef's knife and a stable cutting board.
2. Cut off the head and tail: Cut off the top and root of the onion to make both ends flat for easy subsequent cutting.
3. Cut the onion in half lengthwise: Starting from the root of the onion, cut the onion in half along the stem direction, leaving the root connection intact.
4. Start slicing: Place the flat side of the onion face down on the cutting board, hold the onion with your left hand in the shape of a tiger's claw, and hold the second joint of your index finger against the back of the knife. Cut at an angle of 45 degrees and cut into thin slices of about 1 mm. Pay attention that the tip of the knife always contacts the cutting board to form a fulcrum. When the cut is three-quarters of the way, use the cross-cutting method to separate each onion slice evenly.
Filament method
1. Pretreatment: The preparation work is the same as that of the slicing method. First, wash the onions, peel them, cut off the heads and tails, and cut them in half lengthwise.
2. Cut into thin strips: Place half an onion with the flat side facing down on the cutting board. Starting from the root, cut into thin strips along the direction of the stem. After each cut, the knife should be at a 45-degree angle to the stem to ensure that the width of the cut strips is uniform. When cutting to the middle part, you can hold the knife perpendicular to the stem and continue cutting to make the cut wires thinner.
Concept: food processing
