This video will show you two ways to slice ginger, julienned and sliced into rounds, both featuring a refreshing aroma and a pleasant crisp texture. Let's use them differently depending on the dish to broaden your culinary horizons.
Ingredients
Main Ingredients ((to taste))
- Ginger
Seasonings
Steps
- Trim the dry end from the root side of the ginger.
- Slice the ginger thinly into rounds, starting from one end.
- Trim the dry end from the ginger and cut it in half lengthwise.
- Make a V-shaped cut at the root end. This is the trick! It makes it easier to separate after cutting.
- Place the sliced side down on a cutting board and julienne lengthwise along the grain.
- To make it easier to cut the tough end pieces, place another ginger underneath.
- Briefly rinse the cut ginger in water and loosen it with chopsticks.
- Immediately drain the loosened ginger in a colander and thoroughly drain the water.
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