To cut spring onions for stir-fry, the Chinese often use a technique called "walk and roll," resulting in chunkier pieces with better mouthfeel and visibility.
Method: Walk and Roll
This method involves moving the knife along the onion while simultaneously rolling the onion. This technique creates larger, more substantial pieces that hold up well in stir-fries.
Steps:
-
Prepare the Onion:
- Wash the spring onions thoroughly.
- Trim off the roots and any wilted or damaged parts.
-
Perform the Cut:
- Hold the knife at an angle.
- Start at one end of the onion and make a cut.
- Move the knife forward while simultaneously rolling the onion slightly.
- Continue this motion, cutting the onion into chunks.
Benefits:
- Texture: Chunkier pieces provide a more satisfying texture in the final dish.
- Appearance: Larger pieces are more visible and add visual appeal to the stir-fry.
- Flavor: The larger cuts can retain more of their flavor during the cooking process.
Practical Insights:
- Knife Angle: Holding the knife at an angle helps to create longer, diagonal cuts, which are preferred in many Chinese stir-fry recipes.
- Even Pieces: Try to maintain consistent pressure and movement to ensure the pieces are relatively uniform in size.
Example of Walk and Roll Cutting Technique
| Step | Description |
|---|---|
| Preparation | Wash and trim the spring onions. |
| Cut | Hold the knife at an angle and make the first cut. |
| Walk | Move the knife forward along the onion. |
| Roll | Simultaneously roll the onion slightly after each cut. |
| Repeat | Continue this process until the onion is fully cut. |
Conclusion
The "walk and roll" technique is a traditional Chinese method for cutting spring onions, particularly for stir-fries. This method ensures that the spring onions are cut into chunkier pieces, enhancing both the texture and visual appeal of the dish.
