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Learn how to cut Broccoli for cooking Chinese dishes. Take a look at the Chinese Cooking packages that come with the cooking ...
video, instructional guide, and Chinese ingredients at www.WokFusion.com.
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Speaker: The vegetable that we like to show you how to cut properly is American Broccoli, and being American broccoli, generally the stem is really kind of fibrous, therefore we want to remove it as much as we can toward the crown as we can and that will minimize of course the cooking time in the fiber when we try to eat it. Okay this is Chinese cleaver. With the Chinese cleaver we could actually do a pretty good job by biting into the stem and then peel it down toward the crown as much as we can, and of course you cannot do it one motion, so therefore it breaks off. Therefore you pick up the continuation where it left off and you could see that this strip is pretty long and so is this one.
So I can see that we need to get rid of this one. This area here as you could see and maybe a little bit over here. As close as to the crown as we can, and also, when you cut to this point, we want to remove the bottom part of it, because there is lot of bacteria in there.
Now we got this ready to cut. Realistically, we want to remove the crown out of the stem, and then now we want to separately show you how to cut the florets and then the stem. Here is the how to you cut these florets, and just cut them at the junction as much you can without being very small, and when it gets to a cluster area, which is the center, you just cut them like this, rather than cutting in individual small florets just like this. This would be good for our stir fry time, normally about 3-5 minutes or so, and these guys here, we need to put little slit on it. Not necessarily you want to cut them into half, and you could see that when we do this the flavor gets in as well it lessen the time in cooking.
Now these are pretty small. So we won't have cut any of these guys and then now on the stem area, so we could do a two way. One of course is to, what we called a row cutting which we made at 30 degree angle cut and far as the length we are looking for maybe about an inch and a quarter, to inch and a half the most, something of this nature. Now on this one as noticed there was kind of little nugget You might say nugget like, so we are going to, instead of cutting here, we put a little slit on here, and also this will give us the time that we wanted them to do. Now I save a little piece here, so that I could show you another way of cutting the stem. One of course is, cut the stem in half, then further in quarter both pieces, and then again, going into a length cutting and somewhere in this order and then this one here. Now you can see that this piece is much bigger than let's say this. Then we are going to cut a little slit here just like we did on the little nugget area there, and this length here, we will just them in half, so in Chinese cooking is required to a cutting tool like this.
So combining these two guys, these will pretty much now cook in the same time.