How can I chop spring onion?

spring onions are usually sold whole and have two different parts, a small white bulb on the base and long fibrous green leaves that form the top. Depending on the desired size of chopped pieces, spring onions can be very easy to cut, because it is basically a long, the only strip that can be cut evenly across the length to use small white circles from the bulb and rings or thin strips of green leaves. Larger spring onions may require special attention, especially for white bulb, which could be necessary to treat as yellow onions and cut in different directions to obtain smaller cubes. For very fine cubes, spring onions should be chopped and then the knife should be flowing through the resulting pieces as they are as small as needed. Thecopy between green leaves sometimes holds sand or other material that should be removed under running water. A thin, translucent layer of skin that should be removed can be on the outside of the bulb andpale areas of green leaves.

For spring onions, which is a relatively uniform width from the bulb to the upper part of the leaves, the first step is cropped the top of the green leaves to evenly align and all split pieces are removed. Poorly invited leaves can also be cut. A small root knot at the white bulb base should be cut off. The remaining part of the spring onion can then be sliced ​​across the desired thickness. Green leaves can be more difficult to cut than a bulb because they are fibrous, so a sharp knife should be used for the best results.

If the spring onions should be particularly large bulbs at the base, then the first step should separate the leaves from the bulb. The bulb can first be cut in half and each half sliced ​​into thin pieces against the direction of the ring to form thin strips. The knife can be carefully with a pile of onion strips to form a smalldice. If the bulb is very large, then the same methods that are used to chop onion with a normal size can be used.