Cucumbers - random cut
![](/en/cookbook/basic/vegetables/img/cucumber_im13.jpg)
![](/en/cookbook/basic/vegetables/img/cucumber_im14.jpg)
Cut off both ends, and rotate the cucumber as you chop from end to end.
Daikon radish - random cut
![](/en/cookbook/basic/vege_cut/img/chopped_im03.jpg)
![](/en/cookbook/basic/vege_cut/img/chopped_im04.jpg)
![](/en/cookbook/basic/vege_cut/img/chopped_im05.jpg)
Peel the daikon radish and cut in half lengthwise, or cut into quarters lengthwise if large. From the edge, cut up irregularly into bite-size pieces.
Eggplants - random cut
![](/en/cookbook/basic/vege_cut/img/chopped_im06.jpg)
![](/en/cookbook/basic/vege_cut/img/chopped_im07.jpg)
Cut off the stem, and rotate the eggplant as you cut up from one end.
Carrots - random cut
![](/en/cookbook/basic/vegetables/img/carrot_im22.jpg)
![](/en/cookbook/basic/vegetables/img/carrot_im23.jpg)
Peel the carrot and chop into easy-to-eat pieces while turning. For thick carrots, first cut in half lengthwise. By placing the knife in approximately the center of the previous cut and then cutting, uniform-sized pieces can be achieved.
Green peppers - random cut
![](/en/cookbook/basic/vegetables/img/pimiento_im05.jpg)
![](/en/cookbook/basic/vegetables/img/pimiento_im06.jpg)
![](/en/cookbook/basic/vegetables/img/pimiento_im07.jpg)
Place the knife diagonally on the round green pepper and cut it up irregularly. When the cut is close to the seeds, stand the green pepper up and cut in a manner to avoid the seeds so that you can neatly cut to the end.
Lotus root - random cut
![](/en/cookbook/basic/vegetables/img/lotusroot_im07.jpg)
![](/en/cookbook/basic/vegetables/img/lotusroot_im08.jpg)
Peel the skin and cut in half lengthwise, or cut in quarters lengthwise if thick. From the edge, cut irregularly into bite-sized pieces.
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