Before I joined the work, cooking was never my strong point. Like many girls, the only thing I could do was to cook instant noodles. I thought I would be a girl who could only "get out of the hall but not get out of the kitchen" all my life.

Fortunately, however, I met the "snail girl".

Of course, this "snail girl" is not the fairy who sneaked out to cook for the rescuer during the day in fairy tales, but she is also a fairy sister, and she is Chen Yuhui.

She is a sister from Hunan province, and has no professional experience as a chef. Just because she loves cooking, she has become a famous gourmet. She likes and is good at detailed recipes, and believes that those simple, exquisite, but careful recipes are the taste of home we want.

Ever since I visited a bookstore and was attracted by a book with a yellow cover and saw the pictures inside, I, a little white with no cooking experience, fell in love with cooking.

It is no exaggeration to say that this book "Daily Food" opened the door for me to explore the mystery of the kitchen, and I went further and further on the road of cooking.

The reason why I love this book is that it is not only a home-cooked recipe, but also a dish that we often eat three times a day, especially for a small white who never cooks.

Not only that, the book "Daily Food" also teaches you the common sense part. I have to say that the author "snail girl" knows the minds of us beginners too well. Because when I often search for recipes in Baidu, it says: salt, right amount. Soy sauce, right amount.

What is the right amount? Every time I don't understand, every time I look at my mood, so every time it's either light or salty.

However, when the snail girl introduces the recipes in Daily Food, she always uses such weighing methods as porcelain spoon, spoon, teaspoon and a handful. I don't have to face the word "appropriate amount" anymore.

Not only that, the snail girl will also tell you how to raise different pots, how to cut vegetables for novices with poor knives, and how to choose cutting boards. It can't be more intimate, and there is a feeling that a mother teaches her newly married daughter how to cook.

When I first brought the book back, I couldn't wait to start trying. I thought it was the first time to show my cooking skills, so I chose a vegetarian dish: hand-torn cabbage.

I thought a simple dish like hand-torn cabbage was just a little oil, salt and chopped green onion, but I don't know why the taste is always not as good as that outside. It wasn't until I followed the tips in "Daily Food" that I realized that every dish had skills in it.

The skill of this dish is to stir-fry with steamed fish and soy sauce. It doesn't matter if you don't have steamed fish and soy sauce at home, just use oyster sauce and soy sauce instead.

Unexpectedly, the first attempt to make it tastes great, not only tastes great, but also looks very good. It was a good start for this novice, and I fell in love with this book "Daily Food" from then on, so I was immersed in the world of food.

Later, this "Daily Food" actually became a cookbook at home. Every weekend when I have time, I open this cookbook and try various dishes.

The most successful one is the sweet and sour pork ribs. Anyone who has eaten my sweet and sour pork ribs will reach out and praise it, and use actions to prove how delicious it is. Every time I eat a piece, I don't leave it. Until now, sweet and sour pork ribs have become my signature dish. Every weekend, my colleagues will clamor to come to my house to eat my sweet and sour pork ribs.

In fact, the reason why the sweet and sour pork ribs I made taste so good is just to put two kinds of vinegar in accordance with the "Daily Food". Old vinegar is rather sour, and it is only tasty when added. If it is about to be cooked, adding balsamic vinegar will add fragrance to the ribs.

After watching Daily Food, I realized that we were one step away from the chef.

Because I prefer to eat sweet taste, so I tried coke chicken wings again. The trick of this dish is to blanch it in boiling water for 30 seconds. Chicken wings blanched with boiling water will become very tender and smooth. Because the surface of chicken wings is all skin, the chicken skin will soften like jelly at high temperature, and the taste will be extra points.

According to the practice of sweet and sour pork ribs, I made braised pig's trotters by myself, and the effect was particularly good.

Now this book "Daily Food" has become a treasure in my hands. With it, I have changed from a small white who can't cook to a girl who is "the hall on the floor and the kitchen on the floor".

This book brings me back to familiar practices, home cooking that I can never get tired of, simple daily eating with my family, and feeling the beauty of eating every day.