The provided video clip demonstrates two different cuts for onions in Chinese cooking, one with the grain and one against the grain. To accurately answer "how to cut Chinese onions" requires specifying which cut is desired. However, we can outline the steps and considerations for both:
Cutting Onions for Chinese Cooking: General Considerations
Before outlining specific cuts, consider these general steps:
- Preparation: Peel the onion and trim the root end.
- Safety: Use a sharp knife and a stable cutting board.
- Cutting in Half: Typically, you'll start by cutting the onion in half from root to stem.
Cut 1: With the Grain
This cut will yield longer, more intact pieces of onion that tend to hold their shape and texture better during cooking.
- Halve the Onion: Cut the peeled onion in half, pole to pole.
- Place Cut Side Down: Position the flat, cut side of one half on the cutting board.
- Make Vertical Slices: Starting near the edge, make vertical slices parallel to the lines running from the root end to the stem end. The thickness of the slices will determine the final size of the pieces.
Cut 2: Against the Grain
This cut will result in smaller, more tender pieces of onion that break down more readily during cooking. This is often used when you want the onion flavor to permeate a dish without large pieces of onion remaining.
- Halve the Onion: Cut the peeled onion in half, pole to pole.
- Place Cut Side Down: Position the flat, cut side of one half on the cutting board.
- Make Vertical Slices: Starting near the edge, make vertical slices perpendicular to the lines running from the root end to the stem end. This is the key to cutting against the grain. Again, slice thickness determines final piece size.
Therefore, whether you cut "with the grain" or "against the grain" depends on your desired cooking result and the specific recipe you are following.
