How to cut Chinese cabbage slices

When cutting Chinese cabbage slices, we need to cut them according to the texture. We put the cabbage leaves on the chopping board and cut them as thin as possible with a knife. Let's take a closer look at the cutting method:

When cutting Chinese cabbage, wash it first, then cut off the excess roots horizontally with a knife, and then remove some yellow and rotten leaves. Then cut vertically to remove the tendon. Its leaves can be cut wider because it ripens more easily. If it is a root, it will ripen faster. Cutting horizontally can keep its cellulose, so that its nutrients will not lose so quickly. After cutting, wash it with clear water and drain it for later use.

There are two ways to cut. The first method is cleaning. Put the cabbage flat on the chopping block, then cut it in the middle, cut it horizontally and cut it into sections. Another is to clean it, break it piece by piece, then cut it on the chopping block, cut it into a width of about 0.8 mm, and cut it carefully when cutting. It's best to cut it diagonally and cut it into appropriate pieces.

Most Chinese cabbages have some gluten when they are eaten. Some people don't like it and feel bad. It would be a pity and a waste if it were removed. As long as it is cut properly, it will be crispy and delicious. First of all, pick some fresh and bright Chinese cabbage, which will taste better. Then peel it off piece by piece, wash it, let it stand for a few minutes, drain the water and cut it. It is best to cut along its texture, cut into strips or cut the knife backwards, which will cut quickly and taste good and crisp. Don't cut it vertically, because it will only have leaves or tendons and taste bad. Some are full of tendons, which will be very bad.