Ginger - thinly sliced
![](/en/cookbook/basic/vegetables/img/ginger_im01.jpg)
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Peel the skin of the ginger knob, and then thinly slice it from end to end.
Ginger - mincing
![](/en/cookbook/basic/vegetables/img/ginger_im03.jpg)
![](/en/cookbook/basic/vegetables/img/ginger_im04.jpg)
![](/en/cookbook/basic/vegetables/img/ginger_im05.jpg)
![](/en/cookbook/basic/vegetables/img/ginger_im06.jpg)
Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.
Ginger - squeezing out juice
![](/en/cookbook/basic/vegetables/img/ginger_im07.jpg)
Grate the ginger and then squeeze with your hands. "Ginger juice" is the juice made by squeezing ginger.
Ginger - julienned
![](/en/cookbook/basic/vegetables/img/ginger_im08.jpg)
![](/en/cookbook/basic/vegetables/img/ginger_im09.jpg)
![](/en/cookbook/basic/vegetables/img/ginger_im10.jpg)
Peel the skin of the ginger, and cut thinly, gradually sliding and stacking the slices. Then thinly slice from end to end.