On the afternoon of May 17, all the officials in the West Outer Palace were given a bowl of icy cold sour plum soup.

The taste of this sour plum soup is different from the ones I had before. It is particularly refreshing and heat-relieving, and the astringency and bitterness of the black plums are handled very well.

After being chilled, it is even more fragrant and rich.

When each department went to get the sour plum soup, the palace servants in the west kitchen also reminded them that if they wanted it to taste better, they could sprinkle some dried flowers on it, which would make it more fragrant.

But the people in the palace felt that such sour plum soup was delicious enough, and drinking a sip of it on a hot summer day could help one calm down.

What made the palace servants of the Baochao Division secretly happy was that when the western kitchen distributed the sour plum soup, they also told the palace servants of other departments that these were black plums sent by the new chief steward of the Baochao Division.

Upon hearing this, the people from various palace departments thanked the Baochaosi.

When the previous steward was in office, everyone disliked their Baochao Division, mainly because they often delayed the cooking in the western kitchen.

But now I have finally cleared my reputation.

When the news reached the ears of the chief steward of the Imperial Treasury, he sent some black plums and summer fruits, obviously accepting the favor.

Because a lot of sour plum soup was made, Deputy Prime Minister Xi sent some to the guards at Lingtai Gate. After Su Wan reminded him, he also sent some to the Armory Bureau to the north of the Old Warehouse.

Now the fifty people in the old prison can finally eat together with the West Kitchen.

But in previous years, it was the Military Equipment Bureau that took care of us, so sending some sour plum soup over here is a way of expressing our gratitude.

After all, the old prison guards are our own people.

Su Wan had been in the palace for more than a month and gradually understood that the relationship between the various departments in the imperial palace, that is, the various departments in the outer palace, was actually similar to that of the various departments in a company.

If you have good relationships with the people around you, it will be much easier to get things done.

There are only so many departments near their west kitchen, and the relationship is pretty good now, so that's enough.

The main thing is to do your own thing well.

It's also nice to listen to some gossip while working. That is, the Zhang and Wang families in Anqingfang outside Lingtai Gate were punished for colluding with the chief steward of the palace. They were also ordered to pay a lot of fines. More than a dozen restaurants were directly closed and had to be transferred to other people.

But it doesn't really matter whether you go there or not. There won't be too many palace people coming to Anqingfang to eat in the future. Even if they do, they will go to Li's Big Pig's Trotter to eat braised pork rice.

There is no room for other restaurants to survive.

Originally, more than a dozen restaurants should not have existed. The meals in Xiwai Palace have returned to normal. They were originally born in injustice, so it is normal for them to disappear now.

There was also good news for the Baochao Division. The emperor had allocated some of the fines to the Zhang and Wang families, as well as the silver from the former general manager, to the Baochao Division. This was considered as taking from them and now returning part of it to them.

Although it’s not a lot now, it’s still pretty good.

Now the new manager of the Baochao Division is in charge and is preparing to buy the ingredients and send them to the western kitchen.

After all the twists and turns, it finally became everyone's food expenses, which is not bad.

At least it can be sent to the west kitchen so that all the palace officials can actually eat it.

Suddenly, Su Wan discovered that starting from late May, people in the west kitchen started using more oil when cooking!

As the saying goes, too much oil will not spoil the dish. If you are willing to use more oil, the dish will taste good!

Now that the meals in the western kitchen have gradually stabilized, the five-day menu that Su Wan had previously ordered can continue as usual.

Every time when the palace people from Baochaosi came to eat, they couldn't help but sigh that the food in the west kitchen was still delicious!

The palace servants in the Imperial Household Department and the Imperial Treasure Department, who had already eaten, looked at them with admiring eyes. The way they ate reminded them of whether they were also in such a hurry to eat when they first came to the West Kitchen.

Don't rush now, take your time.

Wei Jun Zhuohui from the Imperial Household Department is looking forward to the summer menu. In fact, they haven’t had enough of the current dishes, but they don’t mind having something new!

On May 21, the Deputy Prime Minister of the West, accompanied by the Right Secretary, followed the Chief of the Imperial Food Department into the Inner Palace to discuss the food quota for June.

Normally it should have been decided long ago, but it was postponed for a few days this month because of the Baochao Bureau and the powerful nobles.

In the west kitchen, after the right and left chefs handed over the duties, they would go to the inner palace.

But before she left, she still had something to say to Su Wan.

However, Su Wan did not expect that what the Right Hand Man wanted to talk about was actually related to Yan Pei, a young disciple of Guandi Temple.

The right hon. minister thought of what his superior had said.

In this Baochaosi incident, the guards from Lingtai Gate helped a lot. The superior was very surprised at first because she had no connections with that side.

After meeting Commander Qi's boss, I found out that it was the Third Prince who spoke up.

To be honest, it was only the Right Master and the Chief Officer who accidentally discovered that the Third Prince was moving around the West Outer Palace.

After the late queen passed away, she didn't have much contact with the Third Prince. They just pretended not to know about the Third Prince's visit to the Guandi Temple.

I didn't expect that His Highness still cared about his old subordinates and asked Lingtaimen to help Shangshisi seize power.

It would be a lie to say I wasn't moved.

His Highness had done such a thing without informing them, and his character was somewhat similar to that of his grandfather.

His Highness secretly helped them and it seems he has connections with the Ministry of War.

So, is that the case?

The Right Secretary and the Chief of the Imperial Food Department did not dare to guess too much, and only asked the Right Secretary to come over and talk to Su Wan for a few more words.

"That young disciple from Guandi Temple, are you familiar with him?" asked the right-hand man.

Su Wan thought about it and said, "It's quite familiar. What's wrong?"

The Right Handman said, "It's nothing. Just take better care of him in the future. Buddhism is more valued than Taoism in the palace, so I'm afraid he'll have a lot of hardships. If he has any trouble, you can ask me for help. I have some old friendships with his elders, but don't say too much about this to avoid trouble." The Right Handman trusted Su Wan. Although she was young, she was the most strict-mouthed and prudent in doing things.

Su Wan nodded seriously: "I will."

"That's good. I'm confident in your work. He has been doing this since he was young." The Right Hand Man did not finish his words and sighed softly. There was nothing he could do about it.

Unexpectedly, Su Wan said, "He has been very pitiful since he was a child, right?"

“I just feel like he’s a poor little guy.”

The skinny little Su Wan said that the Third Prince was a poor little thing?

The right hand holds a puzzled look.

Okay.

Although since the birth of the Third Prince, all his daily life has been conducted according to the standards for the Crown Prince.

But the former queen died of illness when the Third Prince was eight years old, and since then she has been left alone in her own palace, and there are such rumors about her.

Is it really pitiful?

Seeing that the right-hand man didn't say anything, Su Wan blinked, it was actually true.

It was just speculation before, but now it has been confirmed?

The right-hand man's expression became more complicated, and he patted Su Wan's hair helplessly: "Go and get busy, I have to go to the inner palace too, to see if there will be more food next month."

Every time they went to the inner palace to distribute the food, it was a torture for the western kitchen.

Last time, something happened to the Deputy Prime Minister of the West, so this time the Right Minister also went with him.

But the inner palace has just been punished, so the allowance for next month should not be too excessive.

Su Wan nodded, it was indeed time for her to help.

Today, we will take the menu approved by our superior and conduct a five-day food trial in the small kitchen.

The people who came to taste the food were naturally the general managers of the West Outer Palace.

The chief and deputy chief executives of the Imperial Household Department, the two chief executives of the Imperial Treasure Department, the chief executive of the old treasury and the young eunuch in charge.

In addition, the new general manager of the Baochao Division is also here, so a separate copy for the Guandi Temple should be left for Yan Pei. After all, the Guandi Temple has no general manager, so he is the only one who has to do the job. But he still has other things to do, so it is better to keep it separately.

However, when giving the evaluation, Yan Pei’s opinion must also be included.

During these five days, several managers tried the dishes and communicated promptly if anything was unsuitable so that Su Wan could change the menu.

Once all the heads of departments agree, the summer menu can be officially implemented in the kitchen.

If we want to prepare meals for the people in the palace, and the stewards nod, there will be no disputes in the future.

Everyone saw that the Western Kitchen was becoming more and more formal, which also showed that the Western Kitchen was getting better and better.

But for a few stewards, are they trying out the food?

No!

They are eating gourmet food in advance!

During this period of time, who would not believe in Su Wan's craftsmanship?

What kind of food tasting! Eating food in advance!

Unfortunately, it was the stewards who came to test it, and Wei Jun and Zhuo Hui definitely couldn't go. They were almost crying, so they secretly asked Su Wan to save some for them. Even if they couldn't eat it, they could at least have a taste.

Although the managers said that the menu made by Su Wan was definitely fine.

But Su Wan still took it very seriously.

After all, once this menu is finalized, it will be implemented until July before we can change to the autumn menu.

If there are any dishes that do not suit the public's taste, you basically have to endure it for two months, which is too difficult.

Although Su Wan is confident in her cooking skills and menu, it is always better to be cautious.

This is not the case of three or four hundred people eating together as before, but one thousand five hundred or nearly one thousand six hundred people eating together.

With so many people talking, there are naturally a lot of details to take care of.

Early in the morning, Su Wan and Yu Shu had already gone to the small kitchen.

Many people in the big kitchen looked at Yu Shu with envy. She felt so lucky to be able to help Su Wan.

Yu Shu also felt that she was very lucky, because she followed Su Wan, she was highly valued in the kitchen. Some people even said that as long as she knew how to do things, she would probably be able to become a senior palace maid in a year or two.

If she became a senior palace maid, her status in the family would be better, and she might even be able to save some dowry for herself.

Thinking of this, Yu Shu was naturally happy and worked more attentively.

But Yu Shu didn’t recognize a single word on this morning’s menu?

That’s not right. There are some that I know, but when I put them together, they feel a little unfamiliar.

It was hot in the summer, so Su Wan didn't prepare any soup noodles or other meals in the morning. Her main focus was to clear the mind and reduce internal heat, but it also had to be delicious.

When talking about the delicious breakfast, we naturally have to mention the characteristics of a place.

Cantonese style morning tea.

Su Wan had breakfast several times and felt that her two stomachs were not enough.

This time I have chosen a few dishes that are easier to make, because many ingredients are hard to find when making Cantonese dishes in mainland China, such as the famous crystal shrimp dumplings. Guangdong is close to the sea, so shrimps and crabs are relatively cheap.

However, shrimps and crabs from the mainland are much more expensive, and this kind of dish is certainly not suitable for the large kitchen in the palace. It is estimated that only when the small kitchen is serving food to nobles can it luxuriously use expensive ingredients.

So Su Wan just selectively picked out a few.

First of all, we must make rice noodle rolls. There are actually many different ways to make rice noodle rolls. For example, Chaoshan rice noodle rolls are different from the most common Cantonese rice noodle rolls. There are also many different opinions about it. Anyway, as for food, each place has its own preferences to make the taste more in line with the local people's preferences, which is excellent food.

This time, Su Wan made the more popular Cantonese-style rice rolls.

Today's menu includes Cantonese rice rolls, steamed dumplings, pickles, and a portion of water chestnut cake.

These delicacies have been tested by most people and are absolutely delicious.

Su Wan was planning to make steamed dumplings and water chestnut cakes. The pickled vegetables could be used right after being cut, so she would do that last. As for the Cantonese rice rolls, they had to be made on the spot, so she put them aside as well.

The most important thing about siomai is the filling, but there are many variations of siomai fillings. Just use whatever ingredients you have on hand. As long as the glutinous rice is soaked well and the flavor is adjusted, it will be especially delicious.

Speaking of siu mai, they are actually somewhat similar to the glutinous rice pearl meatballs that Su Wan made before, but the same food can be made in a variety of ways with different flavors.

Take out the glutinous rice that had been soaked in advance, and take out the peas left over from the spring, as well as the corn kernels and shiitake mushrooms that had been saved before. Of course, pork is also indispensable. Pork is definitely an indispensable ingredient in Cantonese cuisine.

We also have to thank the Baochao Division. They recently sent over a lot of pork so we can all enjoy our meal.

When cooking, cut the pork and mushrooms into small pieces, and cook the peas and corn slightly.

After everything is processed, you can fry the pork in a pan until fragrant. While frying, be sure to add spices to remove the fishy smell and enhance the flavor, so that the flavor will come out faster.

When the aroma comes out, the remaining side dishes can be added and stir-fried together.

After these ingredients are mixed, the soaked glutinous rice is added in at the end. Glutinous rice that has been soaked in advance is particularly easy to absorb odors, so it will be fried together with the ingredients. The glutinous rice grains will have the aroma of oil and coriander. After frying evenly, you can take them out and set aside.

The filling for the siomai is ready.

The skin of siomai is similar to dumpling skin, and the rest is just wrapped up and put in the steamer.

But the filling of the siu mai does not need to be completely wrapped, so small strips of cloth are cut to tie the openings.

After Su Wan taught Yu Shu how to make steamed dumplings, she immediately started making water chestnut cakes.

Water chestnut cake is made from water chestnut powder, which is also called water chestnut powder, which is made from this southern plant by drying and grinding it into powder.

The water chestnut cake is very elastic and smooth, and is one of the cakes that is often eaten in summer. After it is made, it has a transparent tea yellow color and looks very beautiful.

We are not going to make just water chestnut cake this time. Now that there is a bumper harvest of pumpkins, we will make some with pumpkins as well.

Crush the steamed pumpkin into a paste, take a part of it and slowly cook it in a pot, add some sugar while cooking, then add water chestnut powder. During this time, be sure to stir gently so that the two ingredients can be fully blended, and then add some milk to make the taste smoother.

While blending, add some cornstarch water to make the pastry taste smoother. At this time, you can turn off the fire.

The pumpkin and water chestnut paste stirred in this way looks very fine, so it can be put into a mold and steamed.

The palace often steams various kinds of dim sum, so the molds are easy to find.

Su Wan’s method is to mix pumpkin and water chestnut powder together. Another method is to make some water chestnut powder paste separately, steam a layer of pumpkin and water chestnut paste first, and let the first layer take shape slowly.

Then pour pure water chestnut powder into the mold and steam it in a pot.

After repeating this process, the water chestnut cake comes out layer by layer. First, there is a layer of transparent tea-yellow elastic and smooth texture, and then there is a layer of sticky and glutinous texture of pumpkin. Layer by layer, the taste is slightly sweet but not greasy.

But there is not so much water chestnut powder, and it is too complicated to make, so it is not suitable for a big pot meal.

In fact, the taste is already very good now. This pastry is easy to steam. Yu Shu put down the steamed buns in her hand and tasted it first.

It is not easy to eat such a springy and smooth pastry. It is soft and smooth and feels like it melts in your mouth.

Yu Shu said in surprise: "If it is paired with some sour plum juice, I feel it can be sent to many nobles in the inner palace."

Although it was just out of the pot, Yu Shu took two bites each and didn't feel it was hot at all.

It’s sweet and soft, so delicious.

Although Yu Shu wanted to continue eating the water chestnut cake, she still had to do the work in her hands. She had already wrapped all fifty steamed dumplings and could now steam them.

Although it hasn't been made yet, Yu Shu dares to assert that this food called siomai will definitely not be worse than water chestnut cake. When she was wrapping it just now, she already felt that the filling was very fragrant, and she dared not imagine what it would taste like after it is steamed.

Su Wan nodded affirmatively: "It is indeed delicious. Pork and glutinous rice are delicious together."

Think about it, there is pork in glutinous rice chicken, and the lard in it can really subdue the glutinous rice.

Wait until the end of summer, then pick some lotus leaves to make glutinous rice chicken for everyone!

This is a matter for the future. Now let’s continue making the most important Cantonese rice noodle rolls.

As mentioned before, there are many kinds of rice rolls. The dough of the Cantonese rice rolls we are going to make today is obviously thinner, and you can faintly see the fillings inside, making the delicacy crystal clear.

The sauce is the essence of the dish, and there are many different ways to season it. Su Wan chose shrimp powder sauce that most people can accept.

The rice rolls made by Su Wan are relatively simple, with the same pork cubes and eggs as the fillings. However, since eggs are precious, it is impossible to use one egg for one serving of rice rolls. She must use them sparingly and only beat a thin layer.

The other ingredients have also been prepared, the most important of which are glutinous rice flour, which is powder made from ground rice, and gluten-free flour, also called clarified flour.

The rest are scattered ingredients.

Needless to say, rice flour is the main ingredient. Anyone who has eaten rice noodle rolls knows that it is the main ingredient.

Among them, gluten-free flour, that is, wheat flour, is obtained by washing dough. As we all know, gluten is obtained by washing the dough directly in water, and the dough after washing is gluten.

The flour left in the water is gluten-free flour. The crystal clear skin of the shrimp dumplings is made from the gluten-free flour that is dried and then kneaded into dough. The elastic and soft texture of the rice noodle rolls also comes from the gluten-free flour.

At this time, mix rice flour, cornstarch, and starch in proportion and make a batter. You can add a little oil to it, which will make it easier to shape later.

Now that the materials are prepared, the next steps are self-explanatory and are a scene that everyone often sees.

Spread the batter evenly in a very thin frying pan, the thinner the better, then sprinkle with chopped green onions, pork cubes, and a small amount of egg liquid.

Then use the boiling water pot below to steam the batter and side dishes.

The more steam there is, the faster it will evaporate.

It is steaming hot when it comes out of the pot. Use a small spatula to quickly roll up the rice rolls, then cut it into small even pieces and put it in a bowl. Finally, pour the prepared sauce on it.

In Su Wan's opinion, it was almost the same as making pancakes.

The taste is many times richer than ordinary pancakes, and I guess only Ludi Jianbing Guozi can compare with it.

No, Xinjiang's naan pit meat is not bad either, Sichuan's pot-fried bread, Anhui's sesame cakes, etc., all seem to be good! Each has its own flavor!

Su Wan swallowed hard. The stewards who came over to prepare for dinner thought that Su Wan was drooling at the delicious food in front of her.

Yes, and not entirely.

She was salivating just thinking about more delicious Chinese food!

But the delicious food in front of them had already amazed the seven stewards who came for breakfast.

And they are actually not very familiar with these delicacies.

After Su Wan’s introduction, everyone understood what these delicacies were called.

Crystal clear rice rolls, golden and transparent water chestnut cakes, soft and fragrant steamed buns fresh from the pan, and finally paired with the scented tea brewed by Su Wan.

Don't wait, start eating!

The most familiar ones among them are naturally the four in the Imperial Household Department and the Shangbao Department.

The remaining ones were the old treasury manager, the young eunuch in charge, and the new manager of the Treasury Department, who were more polite.

But the other four didn't even wait for them, and took the initiative to take a bite of the rice rolls with soy sauce flavor. The tender and smooth taste, fresh pork cubes and the fragrance of egg whites, they could eat ten more servings of this food!

Eat a piece of rice roll, then have a glutinous rice steamed bun. The pork and mushrooms are fresh enough, and with the sweetness of the corn kernels and the fragrance of the glutinous rice, your mouth is full of meaty aroma.

There isn't much meat, why does it smell so good?

The small pickled vegetables on the side are just for garnish. Who wants to eat pickles for no reason?

After eating rice rolls and steamed buns, it’s a good idea to have a bite of the sweet and chewy water chestnut cake. This cake caught the new chief steward of the Baochao Division’s eyes. It’s sweet but not greasy, and chewy, with a very fresh taste.

Su Wan watched him eat a few more bites of water chestnut cake. She didn't expect that this young new chief steward of the Baochao Division actually liked sweets?

Eat these and drink some refreshing scented tea, and your life will be complete!

Suddenly I feel like I can drink tea here for the whole morning!