Chinese Recipes | Cooking Tips | Good Eats

Whenever I come back from my big supermarketing day, I am always busy packing my poultry and vegetables for storage in a way that preparation then becomes easy when I need them.

Here are some tips taught by my mom, and it has made cooking a more enjoyable process, without the need to crush garlic or slice ginger everytime I need them.

1. For pork, ask the butcher to cut them into smaller chunks. If you only have a small chopping board, smaller chunks are easier to handle.

2. Crush some garlic and slice up some ginger. Then group them according to the number of packets of pork you intend to have.

3. Using a pair of kitchen scissors, cut the pork into even smaller chunks, mix them with the crushed garlic and ginger slices and transfer them into plastic bags for storage in the freezer.

4. I do not salt the pork when I want to store them, as salt will draw moisture from the meat (remember the process of osmosis in Chemistry class?).

5. To use the pork (especially in soup or fried rice), take out the portions you need and defrost them in a saucepan of cold water, or overnight in the refrigerator.

6. I salt the pork only just before I cook them and cook the meat together with the garlic and ginger already mixed with them.