/ck/ - Food & Cooking

>>11189394
Rereading my explanation, it was pretty bad, I think you understood me but just to be safe I'll say
Cut a "+" through the stalk and then mince all 4 quarters together This is easier than it seems, since green onion is made up of fibers that run lengthwise and basically guide the knife for you.
As an added bonus, cutting like this makes the pieces small enough that when you drink the broth they don't catch in your throat and go down much smoother.