Basic vegetable cutting techniques
The way you cut vegetables affects their taste. The basic rule is to chop them into chunks for simmered dishes, thinly slice them for stir-fries, and julienne them for salads
How to make it
1
Peel the radish and cut into round or half-moon slices
2
Cut the carrots into half round slices and then into chrysanthemum shapes
3
Sprinkle salt on the cucumber, rub it on a board, and slice it diagonally
4
Blanch the tomatoes in boiling water and cut into bite-sized pieces
5
The dish is prepared by cutting it in different ways depending on the purpose
material
-
- Japanese white radish
- Appropriate amount
-
- Carrots
- Appropriate amount
-
- Cucumber
- Appropriate amount
-
- tomato
- Appropriate amount
-
- salt
- About 2% of vegetables
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