Ginger, garlic, and green onions are common ingredients in Chinese home cooking. Peeling and mincing ginger is easy if you know the trick. Since you will be using ginger a lot when cooking our recipes, forget about vegetable peelers or graters, just follow these simple steps.
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Easiest way to peel ginger skin
It is surprisingly easy to peel ginger using this technique:
- Start with a sharp knife. You will also need a teaspoon (thinner edge is better).
- Next, slice off a branch from the ginger root.
- Then trim any protruding lumps with the knife.
- Finally, use the edge of the teaspoon, scrape the skin off.
How to mince ginger
Mincing ginger is even easier than peeling: you do not need a grater or a garlic press. All you need is a sharp knife and a meat tenderizing hammer. If you do not have a meat hammer, you can use a small plate and your hand.
- Start with a sharp knife.
- Cut the peeled ginger into coin-sized rounds.
- Then, gently crush the rounds with the meat hammer. However, if you do not have a meat tenderizer, place a plate over the ginger slices and use the palm of your hand to crush them. If your kitchen knife has a square, flat pommel, you can use that like a hammer.
- After crushing the ginger rounds, push the crushed chunks into a pile.
- Then, place the tip of your knife at the top of the pile, and using an up-and-down motion to rock the knife, mince the ginger.
- While chopping, rotate the knife side to side to get all the pieces. Then pull them back into a pile.
- Repeat with the knife until you have the ginger minced.
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