Introduction

As a food blogger who spends every day in the kitchen, I've made countless mistakes. When I first started as a food blogger, I was clumsy with even basic stir-frying - struggling with oil temperature control that led to food being either burnt or undercooked, and often accidentally adding too much soy sauce. However, after three years of exploration and experimentation, I've finally accumulated some useful tips that I'd like to share with you today. These are all techniques I've personally tested and can guarantee their effectiveness!

Ingredient Storage

Speaking of ingredient storage, it's been quite a journey! I remember when I first started as a food blogger, I often wasted ingredients because I didn't know how to store them properly. Once, I bought lots of fresh vegetables for a food video, but they all wilted the next day, forcing me to buy new ones - a complete waste of money.

Later, I discovered that leafy vegetables can be kept fresh for three to four days by wrapping them in plastic bags, lightly spraying the leaves with water, and storing them in the refrigerator's vegetable drawer. Vegetables like spinach and water spinach should be stored upright to avoid crushing.

Condiment storage requires special attention. For commonly used items like soy sauce, once opened, they must be stored in a cool, dry place, never near the stove. I made this mistake before, resulting in the soy sauce spoiling quickly and developing strange sediments.

Spices like Sichuan peppercorns and star anise must be stored in sealed containers, preferably glass or ceramic, never plastic. I once stored Sichuan peppercorns in a plastic container, and they quickly lost their aroma. Now I use small glass jars, storing each spice separately, and when I open the lid, the fragrance is wonderfully intense.

For brown sugar storage, besides using bread slices, I discovered that adding a few dried longan to the jar works well. The longan not only maintains the sugar's moisture but also adds a subtle fragrance, perfect for traditional pastries.

Fruit storage also has its tricks. For bananas, many people find them turning black quickly after purchase. Simply wrapping the stems in plastic wrap can extend their shelf life. Apples and pears should be stored separately from other fruits as they release ethylene, which accelerates the ripening of other fruits.

Processing Techniques

Food processing is truly a science, and even just cutting vegetables has taught me many lessons. Once, I was heavily criticized in the comments section of my video for cutting scallions too large. Since then, I've seriously studied various food processing techniques.

For chopping scallions, there's a particularly useful method: first cut the white parts into thin strips, then bundle them together before cutting across to create uniformly sized pieces. This method is not only time-saving but also produces professional-looking results.

When processing ginger, I found that using a spoon to scrape is much easier than using a knife to peel. Just gently scrape with the edge of the spoon, and the skin comes off cleanly without wasting too much ginger flesh. I often share this tip in my videos, and many followers find it helpful.

The kiwi processing technique particularly excites me. Besides peeling with a spoon, I discovered that if you want to eat kiwi more easily, you can cut it in half and scoop out the flesh with a small spoon, like eating cantaloupe. This method is not only clean and hygienic but also preserves the fruit's shape.

As for garlic, besides the microwave heating method, there's an even simpler technique: lightly tap the whole garlic head on the cutting board to separate the cloves, then gently press each clove with the flat of the knife to easily remove the skin. This method is perfect for dishes requiring lots of garlic, like garlic-sautéed vegetables or garlic-flavored ribs.

There's also a trick for handling tofu. Many find tofu too soft and prone to breaking when cut. Actually, if you pat the surface dry with kitchen paper before cutting with a sharp knife, the tofu won't crumble. Plus, tofu prepared this way is less likely to fall apart when stir-fried.

Cutting Secrets

Cutting ingredients is truly a skilled art, and I've done plenty of experimenting. Besides using dental floss for soft cheese and cakes, I've found it's perfect for cutting sticky foods like rice cakes and glutinous rice desserts.

Using an apple slicer for potatoes is just the beginning - it's also great for onions. Cut an onion in half, press down with the apple slicer, and you get uniformly sized onion pieces perfect for stir-frying or soups.

Knife selection is crucial when cutting. I've noticed many people use the same knife for everything, which isn't ideal. Meat should be cut with a specific meat knife with a thicker blade for even slices. Vegetables need a thinner knife to avoid crushing them.

Here's a useful tip for cutting round ingredients. Instead of slicing carrots or cucumbers directly, which can roll around dangerously, first cut them in half to create a flat surface for more stable cutting.

For juicy ingredients like tomatoes, a serrated knife works best. This type of knife not only maintains the food's shape but prevents juice from spraying everywhere. I used to use a regular knife for tomatoes, making a mess, but switching to a serrated knife solved this problem.

Preparation Work

Regarding preparation work, I'm really grateful to my mentors. When I first started as a food blogger, I would search for things while cooking, often getting flustered and even burning food because I couldn't find seasonings.

Now I arrange all ingredients in order of use beforehand. This includes both ingredients and seasonings. For example, when making stir-fried bell peppers with shredded pork, I group the main ingredients like bell peppers, shredded pork, minced garlic, and shredded ginger together, and keep seasonings like soy sauce, salt, and sugar in a separate group. This prevents chaos while cooking.

Tool preparation is equally important. I prepare different pots based on the dish. A wok for stir-frying, a deep pot for soups. Each cookware has its ideal use, and using the right tools makes better dishes.

Sometimes to save time, I do prep work in advance. For fried rice, I cook the rice a day ahead and refrigerate overnight. This makes the rice less sticky and results in better-separated grains when fried.

Safety and Hygiene

Safety and hygiene are absolutely crucial. I once suffered from stomach problems due to poor kitchen hygiene, which taught me to be extremely careful about kitchen cleanliness.

Besides separating raw and cooked foods, I use different cutting boards for different ingredients. One for meat, another for vegetables, and another for fruits. This prevents cross-contamination and extends the life of the cutting boards.

Knife cleaning is also important. I wash and dry knives immediately after use and store them on a knife rack. Never soak knives in water, as this can cause rust and potential injuries.

Kitchen counters need regular disinfection, especially areas used for raw meat. I usually use white vinegar or food-grade disinfectant to wipe surfaces. Cloths and sponges should be replaced regularly and preferably boiled for sterilization.

Temperature Control

Temperature control is truly an art, and I've learned many lessons here. When I first started cooking, I often either burnt food or undercooked it due to poor heat control.

When boiling water, besides adding salt to raise the boiling point, I discovered that covering the pot also speeds up boiling. However, for long-simmering soups, it's better to leave a gap in the lid to let steam escape, keeping the soup clear.

For stir-frying, wok temperature is crucial. For a good "wok hei," heat the wok first, then add oil. When the oil surface shows fine ripples, it's ready for cooking. If the oil is too cool, ingredients absorb too much oil; if too hot, they burn.

Oven temperature control is also key. I've found many ovens have discrepancies between displayed and actual temperatures. I use an oven thermometer for accuracy, preventing under or overcooking.

Cooking Tips

There are countless cooking tips to share. For baked fish, besides laying citrus slices, I like to make several cuts in the fish, allowing seasonings to penetrate better and resulting in more tender meat.

While the thumb method for checking steak doneness is useful, I've found a more accurate method: using a food thermometer. Different levels of doneness have different core temperatures - rare at 52°C, medium at 60°C, medium-well at 65°C, and well-done at 71°C. This gives more precise results.

When making scrambled eggs, I add a bit of starch and water to the beaten eggs for a smoother texture. Using medium-low heat for slow cooking creates more even curds.

When cooking noodles, I add a little cooking oil to prevent sticking. But be careful not to add too much, or the sauce won't adhere well to the noodles.

For clear soups, skim off foam after boiling and simmer on low heat. To enhance flavor, add some cooking wine during the final reduction - this removes gamey flavors and adds fragrance.

Final Thoughts

Honestly, these three years in the kitchen have been filled with failures and successes. Each discovered tip excited me, as it meant getting closer to mastering cooking.

I firmly believe cooking isn't just a life skill but an attitude towards life. It teaches patience and focus, and shows us how to convey love and warmth through food.

These tips might seem simple, but each represents countless trials and errors. I hope these experiences help everyone who loves food, making your kitchen journey smoother and helping you become an excellent cook.

Finally, the most important aspect of cooking is putting your heart into it. Even the simplest ingredients can become amazing dishes with careful preparation. After all, food's charm lies not just in its taste but in the care put into making it, don't you agree?