With so many ingredients to buy and so much to use, 3 cooking experts share their unique organizing tips to save your fridge and cupboards from being filled to the brim.

Storage is an important step in preserving the freshness of ingredients, and it's also a matter of dietary health. After interviewing three culinary professionals, we found that their approach to storage is very similar. The first is to think about the amount of ingredients purchased and where they are placed; the second is to buy back the ingredients and immediately conduct preliminary processing; the third is to pack them appropriately, all three of which are essential for saving space and preserving freshness; and if you can make good use of some of the instruments, you can save the ingredients and preserve them in a more efficient manner!

Tip #1: Getting the right amount of food in + FIFO

The executive chef of the famous Thai restaurant, assistant professor of the Department of Food and Beverage Management at the Liming University of Science and Technology, Mr. Chi-Chieh Lin, said, "Don't buy a lot of ingredients because of the special offer, and you won't be wasting them if you don't hoard them. You can use 2 servings of food per meal, 1 serving each of meat and beans as a measure."

If you don't know how many servings you're going to eat each day, another way is to limit your purchases to the amount you can eat in 3 to 4 days. Because leafy vegetables are perishable when refrigerated, Lin suggests not buying more than 3 days' worth of leafy vegetables, only 2 days' worth of meat, and 3 to 5 days' worth of fruit.

If you are afraid of vegetables to the bad, you can change to buy roots and tubers, such as radish, onions, burdock, pumpkin, groundnuts, etc. can be more long put, "but the ingredients have the possibility of rotting, so cut the ingredients in the refrigerator, the slowest 1 week to be finished.

Prince Lei, who has served as a well-known chain of izakaya cooking director, Pei Teh's full-time teacher of senior food and beverage management, pointed out that in the industry, there is a "first in, first out" approach, which is to buy new ingredients, rearrange the placement of position, the old ingredients to the outside and use as soon as possible, so as to avoid the existing ingredients more and more heaps of inside and finally bad.