The threshold is low
When I first started doing self-media, I didn't understand anything, and when I saw a hot topic, I followed the trend, and most of the hot spots at the top were political construction and breaking news.
However, what I wrote was only reviewed, and the platform said that it was not qualified, and to put it bluntly, there was no press card; I don't believe in evil and wrote another article about the Sichuan Jianguo Chrysanthemum Plant, this time directly closing the small black house.
Not long after, the epidemic came, and the first thing to bear the brunt was the catering industry I was engaged in, and then everyone was grounded, and the strange problems in the owner group (in my opinion) were raised one after another.
How much water do you put in cooking rice? Cold water pot or boiling water pot for somen noodles? How do you cut pork? How long does it take to fry Chinese cabbage before it is cooked, and what condiments to put on it......
My heart is galloping, and I answer them one by one in the group with caring love: the rice cooker has a scale corresponding to the ratio of rice and water, and I really won't put a finger to save water.
Boiled noodles in a pot under water, boiled for a few minutes, cut a noodle with chopsticks to see, no white core is cooked; Cut the pork obliquely, marinate with seasonings; Chinese cabbage is resistant to boiling, add water and simmer for about 5 minutes, add salt, light soy sauce, and so on.
Later, I also gave home-cooked cooking tutorials in the group, such as stir-fried bamboo shoots with pork belly: slice the pork belly first, and slice the bamboo shoots. Heat the pan, first put the meat slices to fry the oil, put out, then fry the bamboo shoots in dry water, add the pork belly and seasonings and stir well, and remove from the pot.
One day, I was idle and had nothing to do with my mobile phone, and I saw that there was a food essay on Toutiao, so I tried to answer one, and the result was that the traffic was quite sufficient (novice welfare), and the key was not to qualify.
Not only do you not need to upload your chef certificate, but you can also play freely, you can tell unforgettable food stories when you were a child, complain about your mother's unpalatable cooking, the national noodle rankings, the imperial capital food desert, and so on.
Another advantage in the field of gastronomy is that homogenization will not be judged as plagiarism; Don't get me wrong, I'm not asking you to copy and paste other people's articles, I'm referring to the production method.
Take Kung Pao Chicken as an example:
Ingredients: 500 grams of bamboo shoots and chicken.
Ingredients: 100 grams of peanuts.
Seasoning: 50 grams of green onion, 30 grams of ginger, 20 grams of garlic, 10 grams of dried chili pepper, 5 grams of Sichuan pepper, 5 grams of chili noodles, 50 grams of soy sauce, 10 grams of vinegar, 5 grams of salt, 20 grams of sugar, 50 grams of cooking wine, 5 grams of monosodium glutamate, 50 grams of water starch, 20 grams of clear soup, 150 grams of peanut oil.
Directions: (1) Chop the chicken into 1.5 cm cubes. Soak the peanuts in boiling water for a while, squeeze the skin, and fry them in peanut oil until crispy. Cut the green onion into 1 cm long sections. Ginger cut into 1 cm square slices. Slice the garlic. Dried chili peppers, seeded and cut into 2 cm long knots.
(2) Mix the diced chicken with a little salt, soy sauce, cooking wine, green onion, ginger and garlic, add an appropriate amount of water starch slurry, and then mix in about 50 grams of oil.
(3) Mix cooking wine, monosodium glutamate, soy sauce, sugar, water starch and clear soup into juice.
(4) Heat the pot and pour oil, after it is hot, put in the peppercorns and fry them until they are burnt, take them out and throw them away, put in the dried peppers when they are fried to purple and black, push and stir-fry with a hand spoon, add the chili noodles when the chicken is scattered, add a few drops of vinegar, put in the peanuts and stir-fry evenly to get out of the pot.
Friends, is this how you make Kung Pao Chicken? This recipe is not mine, I copied it from my uncle; And Uncle Shi's practice comes from the Sichuan chef; Sichuan chefs come from thousands of years to generation!
As mentioned earlier, there is no need for qualifications in the field of gastronomy, as long as people who are literate, have hands, and can cook, they can go into battle, and there are countless Chinese and foreign cuisines, which means that there are endless materials to write and shoot, and there are many topics.
When it comes to making chicken (not what you think), there are hundreds of preparation methods, such as Huadiao Fat Chicken, Garden Liquid Chicken, Crispy Chicken, Guangzhou Wenchang Chicken, Taiye Chicken and so on.
"Jiangnan Baihua Chicken" alone, you can write several articles from its past and present life, historical origin, production of restaurants and how to become popular, even if it is what "Baihua" is, you can also open a single article.
Low cost
Three meals a day throughout the year, as long as you write (photograph) your own cooking routine, you can publish; You have to eat if you don't upload, and the extra cost is time, but why not take the time to have traffic (income)?
Our industry has shifted from clothing and shoes to photovoltaics, automobiles and large aircraft, that is, from low-end to high-end; And the food field is also this trend, and it is starting to roll up.
From the original home-cooked food, to the current rare varieties, the more complete the ingredients, the more expensive, the cost naturally rises, I have seen a video, 10 pounds of king crab is worth more than 10,000 ......
The head with traffic is okay, and the principal is quickly recovered and it makes a lot of money, what will happen if it is a middle and low-level street?
I know a food blogger Xiaomin, who entered the industry in 2022, and his starting point is not low, starting with hairy crabs, the cost of one video is four figures.
But the number of broadcasts is average, it can be said that it is a loss, he doesn't believe in evil and turns to Wagyu beef, hits the street and fights for seafood, aiming at big goods like tuna, and he is brave enough!
Then, there was no then, and now Xiaomin went to Guangdong to work, trying to make money and fill the holes.
So, Murphy's Law always applies, 20% of the head makes money, and the rest drinks soup; I have always advised my friends, including you, not to quit their jobs and work in the media if they have a stable job, just work part-time.
Take myself as an example, I don't even need professional certification, I write when I'm in a good mood, and I don't write when I'm busy, I didn't write for a few days of overtime during the May Day period, but I have three times my salary, and I earn more in a day than in a month.
After the peak period, I can fish again, use fragmented time to write articles, although the platform income is small, but I receive a salary to generate additional income, and it is a fool not to make money.
PS: I'm a chef, so I'm busy with lunch and evening. Go to work at 9 a.m., finish your preparations, and wait for customers to place orders (most of them start work at 12 o'clock).
After the lunch market is busy, eat staff meals and rest, go to work at 16 o'clock in the afternoon, and most of the evening markets start working from 18:30 until the last order.
You can't leave during working hours, you have to stay in the store, you can swipe your phone, brag, and chat with the waiter; I find a corner and pretend to play with my phone (don't let others know that I write essays, they will be envious, jealous and hateful) to write articles.