Su Wan looked at the three fishes sent over and wondered, "Each fish weighs more than two kilograms. I'm afraid we can't finish all three."

After deciding on the lunch menu, the Imperial Household Department would definitely go to prepare the ingredients, but unexpectedly, Wei Jun actually sent over three of them.

Wei Jun said embarrassedly: "You and Yu Shu make one, and I and Master make two, okay?"

The main reason was, of course, because the chief steward of the Imperial Household Department also wanted to eat and drink for free. Wei Jun whispered, "Our chief steward saw the breakfast and insisted on having a free meal. Sorry to bother you."

Su Wan looked surprised, but she felt that it was pretty much what she thought.

How can delicious food be hidden?

You can tell whether it tastes good or not by just smelling it.

Here comes a guy who is delivering extra money.

"Okay, I'll start now." Su Wan said with a smile.

The young eunuch Wei Jun not only brought three fishes, but also pickles made by his mother, which were all specially found by Su Wan.

The fish must be fresh, and the sauerkraut is a specialty of Wei Jun’s family.

Other ingredients can also be taken from the large kitchen.

But when they took the food today, some of the senior palace maids in the west kitchen looked unhappy.

Wei Jun also knew about this, and took the initiative to say: "It can't be helped. The ingredients you allocated to the western kitchen are too little, so they are naturally unhappy."

"Send them all over from the Imperial Household Department later, so as not to take up the share of the big kitchen."

A few days ago, when the small kitchen was using food, no one said anything.

But when the regular portions were distributed in mid-April, the situation changed a little. It was not that the senior palace maid in charge of the ingredients in the western kitchen was stingy, but that they really did not have much food. Even if Wei Jun and others went to pay the bill, they would not be happy.

Su Wan naturally understood.

Put aside other distractions and start making today's lunch.

Golden soup pickled fish, garlic baby cabbage, honey apple soup, and soft and sticky rice.

Because there are four fish, it is actually not very convenient to handle them. It even feels like switching from a small stove to a canteen meal.

But this matter is not difficult for Su Wan for the time being. In the past, there was a chef in the private kitchen of her family who cooked big pot dishes. He also told her a few key points. Although it is a big pot meal, it must be fried. Only when it is fried can the dishes be fragrant. Never stew them in water like in the western kitchen.

That way the ingredients can be cooked, not to mention the taste.

The Dark Canteen doesn't get its name for nothing.

The four grass carps were still alive and kicking, and Su Wan and Yu Shu had already started processing them.

Wei Jun had nothing to do today, so he just happened to help out. There was no other way, as there were more people eating today, so there were a lot more ingredients.

But before Wei Jun could move, he saw the skinny little Su Wan slap the grass carp on the head with the back of her knife, and the grass carp, which was still jumping around, suddenly stopped.

This action made Wei Jun and Yu Shu, and even Aunt Feng Ping, who was in charge of the small kitchen, pause.

What a neat move.

But it’s too cruel!

Wei Jun even shuddered, looking at Su Wan, who was so thin, but seemed to be so powerful when killing fish.

Su Wan had just knocked the grass carp unconscious when she subconsciously looked up and saw Aunt Feng Ping, who was holding the right helm.

There is a prime minister and a deputy prime minister in the west kitchen, and two managers. The left manager, Aunt Yonglan, is talkative and cheerful, while the right manager is much more serious.

The right hand looked at Su Wan seriously and said, "Don't worry about me, just keep doing it."

The Right Minister had always known that the Deputy Chief of the Imperial Household Department wanted to use the small kitchen, but he always thought that it would only be used for a day or two to cook some rice porridge.

Many people knew that Deputy Chief Chai had a bad stomach.

Even though the Imperial Household Department specifically requested Su Wan to go over, the Right Secretary at the time did not notice anything wrong and even sent the older Yu Shu to help.

But these past few days, looking at the ingredients being used, and seeing Deputy Manager Chai and his little apprentice Wei Jun becoming more and more diligent, the thoughtful Right Hand Aunt Feng Ping noticed something was wrong.

But I didn't expect that as soon as I came to the kitchen, I saw Su Wan patting the fish's head very steadily.

This action is definitely not the first time to kill a fish.

It was not surprising to the right hand that Yu Shu next to him could kill fish. Yu Shu's family opened a restaurant in the capital. She could not learn cooking skills at home, but she was good at doing odd jobs.

What happened to Su Wan?

She is young, and according to the palace's investigation, she was simply forced in and has no cooking skills at all.

Those who were specially recruited into the palace by the Imperial Kitchen must have known all these situations long ago.

In modern terms, that’s a background check.

Although I entered the outer palace, which is not as strict as the inner palace, these things must be correct.

They all have clean family backgrounds and clear resumes.

You don’t have to be good at doing things, but your family must be clean.

These thoughts only flashed through my mind, and it is normal to have occasional omissions in the investigation.

The right-hand man tightened the handkerchief in his hand and continued, "I'll just take a look."

As he said this, he actually sat aside, apparently wanting to watch Su Wan, Yu Shu, and Wei Jun cook.

And his eyes were basically on Su Wan.

If Su Wan's cooking skills are really good, maybe she can help the West Kitchen, and their prime minister and deputy prime minister won't have to leave their posts.

When thinking of this, You Zhizhang was laughing in his heart. How could he pin his hopes on this little girl? He was just trying anything out of desperation.

It would be better to learn from Zuo Zhizhang Yonglan. She has gone to the north and south kitchens to look for cooks with good skills, and wants to transfer those cooks to the west kitchen to help.

At least get through these three months.

Prevent your noble people from finding fault with you.

But how could the two kitchens let him go? If they did, they would be openly going against the noble.

Forget it, now that I’m here, I might as well take a look at Su Wan’s cooking skills first.

Not to mention Su Wan, even Yu Shu and Wei Jun next to her were a little dazed.

Why did Aunt Feng Ping, the Right Hand, come here and watch them cook? !

Did they do something wrong or break some rules?

Yu Shu was already at a loss as to what to do. If she broke the rules in the palace, the punishment would be severe.

The Right Secretary in front of her, Aunt Feng Ping, is stricter than the Right Secretary, and even stricter than the Prime Minister and Deputy Prime Minister.

Wei Jun was fine, after all, he was not from the west kitchen, so he took the initiative to say, "Aunt Feng Ping, why are you here? The main kitchen must be busy right now."

It's almost lunchtime, so it must be busy.

Aunt Feng Ping looked at Su Wan's skillful movements in killing the fish and said casually, "Yeah."

When Wei Jun heard this, he was completely dejected.

It’s over. Just as Master said, the West Kitchen will definitely discover Su Wan’s cooking skills, and they will have fewer meals to eat.

It's too difficult.

If the Western Kitchen knows about it, the Imperial Kitchen will also know about it.

With Su Wan's cooking skills, she would definitely be transferred to the North and South Kitchens to cook for the nobles.

There is a shortage of good cooks everywhere.

Even if the Western Kitchen wanted to keep them, it couldn't.

If Su Wan went to the North and South Kitchens, what would happen to the master and disciple?

Maybe I won’t be able to eat the food cooked by Su Wan in the future.

Thinking of this, Wei Jun wanted to cry.

Do I have to go out of the palace to eat again, or stay in the west kitchen?

It’s okay that I’ve never eaten Su Wan’s cooking before, but it’s hard to go from extravagance to frugality!

I don’t know what Aunt Feng Ping came here for.

Su Wan thought for a moment, then answered yes to the right-hand man, while her knife remained steady.

Never mind, just do it first.

We have to cook four fish at once today, so we should finish the task at hand first and then think about other things.

With the serious right-hand man in charge, the fish were cleaned quickly.

In fact, it is not that good to use grass carp to make sauerkraut fish. Better fish are definitely sea fish or freshwater bass, which have fewer bones.

So be careful when eating.

When handling it, you must also be more patient and meticulous, and try to remove the thorns if possible.

After cleaning the fish, Su Wan started to cut the fish fillets directly. This requires quick and accurate job. If you cut too slowly, the fish fillets will not look good, and the slices will be neither too big nor too small.

Small fish fillets tend to fall apart, while large fish fillets lack flavor.

But after Su Wan removed the fish head and divided the fish into two halves, she wiped off the water stains on the fish.

Then replace the big knife in your hand with a small knife, remove the large bones, and then use the small knife to slice the fish diagonally into even-sized fillets, about the length of a thumb and the width of two fingers.

Prepare all four fish in the same way and put them into two clean bowls. The fish fillets are still slightly moist at this point, which is just right for coating with mung bean starch. Add the chopped ginger and garlic slices, pour in the seasoned rice wine and a little salt, and gently mix with your fingers.

At this time, the movements must be delicate and gentle so as not to destroy the taste of the fish.

Fish is the most delicate thing. If you cook it with a little force, it will not be so delicious.

The fish fillets are divided into two bowls to make the seasoning more even. Only by marinating them well can the fishy smell be removed, leaving only the tender taste of the fish meat.

Put the fish fillets aside to marinate, then heat the oil in a pan.

After the oil pan is heated, pour in the chopped ginger, garlic and chili, stir-fry until fragrant, then pour in the soybean paste from the big kitchen.

This stir-fry makes the aroma overflowing.

The right-hand man next to her was watching. She had never thought that soybean paste had this use. It was usually only used as an ingredient.

But at this moment, the aroma of soybean paste made her stand up subconsciously, wanting to take a closer look at how Su Wan made this dish.

With this flavor as a base, the fish meat will definitely not be bad.

In Su Wan's opinion, the taste is still too monotonous. The most important sauerkraut has not been added to the golden soup sauerkraut fish.

Although modern sauerkraut has suddenly gained a bad reputation.

But well-made sauerkraut is definitely a delicacy.

Now add the sauerkraut made by Wei Jun’s mother into the base. Cut the sauerkraut neatly and pour it in. Finally, pour in enough water to cover four fish fillets.

Now, ginger, garlic, chili and soybean paste, plus the aroma of sauerkraut.

You can eat two bowls of rice just by soaking rice with this soup!

Su Wan even thought that she heard the sound of swallowing saliva.

The water in the pot was boiling, and now Yu Shu was needed for help. She and Yu Shu were going to put all the fish fillets into the pot.

You cannot pour the fish directly into the pot. Instead, use chopsticks to push the fish slices into the boiling water one by one. If you pour them all at once, all the starch in the pot will also go into the pot, and the color of the sauerkraut fish soup will not look good.

The so-called golden soup of pickled fish must have a clear and transparent soup.

Yu Shu was indeed a good helper. The two of them quickly put all the fish fillets into the boiling pot. When they saw the fish fillets curl up slightly, it meant that the fish were cooked.

At this time, the color of the soup gradually turns golden, and then add sugar and pepper for seasoning.

The fragrance comes out directly and slowly.

Even the right-hand man, who had already eaten, wanted a bowl of rice.

Just as I was thinking about rice, Yu Shu next to me said, "Wan Wan, do you think the rice is steamed well?"

Before Su Wan made the pickled fish, she had already asked Yu Shu to steam the rice.

For soft rice, you must use a little more water. It is best to soak the rice grains, and do not rub the rice grains too hard.

The most important step is to add a little white vinegar to the water used for rice. The white vinegar can neutralize the rice and bring out the sweetness of the rice.

Thanks to Su Wan's suggestion, the rice is still steaming and you can still smell its unique rice aroma.

Seeing Yu Shu was about to open the lid, Su Wan immediately said, "No, turn off the fire first, and then simmer it for a while. The rice will taste better that way."

"That's perfect. After we make the pickled fish, we'll make garlic baby cabbage and honey apple soup."

yes!

There are still two dishes left to cook.

But looking at the golden soup pickled fish boiling in the pot, wait, is this dish not ready yet?

Isn’t it enough to just serve it out of the pot?

Su Wan seemed to understand what Wei Jun and Yu Shu meant, and said with a smile: "There is one more step. After it is done, this dish will taste even better."

That is hot oil stir-fry.

Pickled fish without stir-frying in hot oil has no soul!

The expressions of the others were very consistent.

How could it be more delicious? It tastes very good now. You can tell from the aroma that this dish is worthy of being offered to a saint.

Everyone stared at Su Wan, wanting to see what she was going to do next.

Although no one said it, everyone was full of anticipation, and even the right-hand man took a few steps forward.

What kind of surprise will Su Wan bring?

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