"Master, I will definitely not cheat you. Just try it, okay?" The young eunuch Wei Jun almost carried the master over!

After talking to Su Wan, Wei Jun went straight to find his master.

After much persuasion, the master was finally invited to the west kitchen.

Master Wei Jun, the deputy chief steward of the Imperial Household, looked embarrassed and said, "Disciple, if you want to harm your master, just tell me. Why did you drag me to the west kitchen? Do you have a grudge against your master?"

"How could I have a grudge against you? Why don't you give it a try? Just once, just once."

"I see you only eat porridge every day. How can that be possible? Your body won't be able to handle it."

Su Wan watched their actions and found them very funny.

However, Deputy Manager Chai seemed to have a great psychological trauma towards the West Kitchen and refused to come in no matter what.

After Deputy Chief Chai saw the curious little palace maid, he straightened his clothes and coughed lightly, "You are the little palace maid that Wei Jun mentioned."

Su Wan nodded.

But Deputy Manager Chai looked at her small stature and was afraid that she couldn't even lift an iron pot.

At noon today, Deputy Chief Chai was eating his white porridge when he saw his apprentice Wei Jun running over in a hurry and saying that he had found a palace maid and cook for him who cooked delicious meals.

Especially the pasta, which is extremely delicious and very suitable for people like him with poor stomach and teeth.

Upon hearing this, Deputy Manager Chai was delighted and immediately followed his apprentice out.

Who would have thought that we would end up in the west kitchen?

Is this evil disciple trying to harm me?

This was Deputy Manager Chai’s first reaction.

There has been a saying circulating in the five departments west of their outer city.

If you want to harm someone, you must drag him to the west kitchen to eat!

What happened to Wei Jun?

This is how the scene just now happened.

The young eunuch Wei Jun tried his best to pull his master to the west kitchen.

Deputy Manager Chai said he would not go in no matter what.

If you know that we are going to have a meal, those who don’t would think we are going to the execution ground.

It was still lunch time, which attracted a lot of attention.

Fortunately, Su Wan showed up, otherwise Deputy Manager Chai would definitely run away!

But I just had lunch in the western kitchen, and I would never let Deputy Manager Chai run away no matter what!

With her!

Only you can have your own special meal!

Only then can she keep her body healthy! No one can say she is so short when seeing her!

Su Wan said seriously, "I can cook for two days to try it out. If you think it tastes good, you can eat it. If it doesn't taste good, forget it. Is that ok?"

Deputy Manager Chai sighed and said, now that things have come to this, how can we not do it?

Never mind, just have one bite.

Since we are going to taste the food, we must have a stove.

Don't worry about this.

After all, Wei Jun's master is Deputy Chief Chai, so these are all small matters.

There are four departments under the Shangshi Department.

North, south and west kitchens, and miscellaneous storehouses.

Each yard is not small.

It basically includes a big kitchen and a public kitchen, which means a big canteen.

There are also five to ten small kitchens and small public kitchens inside, which are used to entertain different guests.

But not every kitchen can be used in all places.

For example, the North and South Kitchens occasionally entertained officials and used many small kitchens and public kitchens.

However, even the main kitchen and the chef in the western kitchen were not full.

Now, with the title of deputy chief steward of the Imperial Household Department, it is normal to first order a small kitchen and then assign palace maids and cooks to cook.

You can understand it that way.

The big public kitchen is also called the big canteen.

A small public kitchen means a small private room.

Many palace officials were eligible to use small private rooms, but only those assigned to the north and south dining rooms would make reservations.

None of the minor officials living near the west kitchen would come here to seek trouble.

Taking the initiative to eat the food in the western kitchen means that you are preparing to recall the past and think about the present.

Therefore, the five small kitchens in the western kitchen were all in a state of disrepair.

Now it was very simple to temporarily set one up for Su Wan to taste the food. Even Aunt Feng Ping wouldn't say anything. Instead, she said, "Otherwise, let the North and South Kitchens cook for you. It's not good for you to always eat porridge."

Deputy General Manager Chai had been suffering from stomach problems recently, and Aunt Feng Ping, the right manager of the West Kitchen, had also heard about it.

Thought he wanted to find a place to have a comfortable meal.

As for the food in the western kitchen, Aunt Feng Ping knew it and didn't let him eat it.

Deputy Manager Chai waved his hand and said, "Forget it. Those two kitchens are too far apart, and it's against the rules."

"My apprentice said that this little palace maid's family is engaged in white-cased dishes. Let her have a try."

Good cooks are basically in the north and south kitchens, or in the inner palace.

There is no one good at cooking in the west kitchen.

Deputy Manager Chai said this just to give his apprentice face.

Moreover, all the good cooks have worked in the kitchen for more than ten years, which is why they have such good skills.

If he was really a talented chef, he would have been discovered long ago.

How could it be buried in the west kitchen?

With no experience and no talent, who would believe that Su Wan’s cooking is so delicious?

Wei Jun and the others couldn't tell anyone about the stir-fried noodles.

I had no choice but to insist that Su Wan had learned a few tricks when she was at home, as a reason to recommend her.

Young eunuch Wei Jun saw clearly that neither Deputy Chief Chai nor Aunt Feng Ping believed that Su Wan’s cooking could be delicious.

But Su Wan next to her didn’t feel that others looked down on her at all. Instead, she seemed to be in a trance?

Su Wan was not in a trance, she was just thinking about what dish to cook.

Cook well, then you will have the chance to eat special dishes!

The small kitchen was arranged quickly, and Aunt Feng Ping even asked the palace maid Yu Shu to come and help her, but she did not come with them because there was still a lot of work to do in the big kitchen.

Even Deputy Manager Chai had already left. He was just giving his apprentice face and would just finish it and bring it over.

It’s no wonder that Aunt Feng Ping and Deputy Manager Chai thought this way.

Neither of them took Su Wan's cooking seriously and thought it was just the young eunuch Wei Jun's filial piety.

After all, it is a well-known fact that good cooks will definitely not be assigned to the western kitchen.

But Su Wan had already thought about what meal to cook.

Yu Shu, the palace maid following her, was still a little nervous.

Originally, they were supposed to wash the dishes, so why did they suddenly have to cook for the deputy chief steward of the Southern Imperial Household Department?

But thinking about Su Wan's craftsmanship, the palace maid Yu Shu felt relieved again.

All I have to do is help her!

Others might not know about Su Wan's craftsmanship, but how could she, Xiaoyue, Chunxiang, and Wei Jun not know?

The bowl of stir-fried noodles I had yesterday is still lingering on my memory.

When Su Wan brought Yu Shu and the ingredients to the small kitchen, she started cooking immediately without any hesitation.

When it comes to cooking, Yu Shu always feels that Su Wan is like a different person.

She is still small in stature, but no matter what kind of kitchen knife, spoon or spatula, they are all very obedient in her hands.

It was as if he was born to be tamed by her.

Even when cooking, there is a feeling of flowing water.

Yu Shu had only seen this situation with the chef at her family's restaurant. The chef had been a chef for more than 30 years, so naturally he had an extraordinary understanding of these kitchen utensils.

But Su Wan is only twelve years old, and she has mastered it so well.

She had wanted to say it the last time Su Wan made stir-fried noodles. Now that they were alone together, she felt that she was even more amazing.

As Su Wan prepared the ingredients, she said, "Because Deputy Manager Chai has stomach problems, the ingredients must be non-spicy."

"It's too late to steam the soft and sticky rice now, so let's make millet and pumpkin porridge."

"Two stir-fried vegetables, one with mushrooms and tofu, and the other with lettuce and meat slices."

“They are all refreshing meals.”

"I heard from Wei Jun that his master is a Buddhist and doesn't eat after noon, but he still eats meat. If the meat slices are clean, it should be fine."

The mushrooms and lettuce were just delivered to the west kitchen today. They are very fresh and easy to prepare.

But millet pumpkin porridge and mushroom tofu are fine, but lettuce and meat slices???

The maid Yu Shu opened her eyes wide: "Are you sure? We have been eating lettuce and meat slices for two days in a row."

This is what I had for lunch yesterday, and this is what I had for lunch today.

Nowadays, when we have a small meal, do we still eat lettuce and meat slices?

Su Wan smiled: "Don't worry, the lettuce and meat slices I made are different."

As she spoke, Su Wan had already peeled and cut the pumpkin into pieces, and put them into clean water to remove the unique fishy smell of vegetarian dishes.

The same goes for millet. Just soak it in water and it will be easy to make after boiling for a while.

But do not rub the millet hard when washing it, otherwise it will destroy the unique rice oil on the millet. The rice oil of millet is the essence of making the porridge thick.

After Su Wan finished speaking, the ingredients for the staple food had been prepared.

Yu Shu, who was helping her over there, immediately helped to peel the lettuce.

Su Wan said: "You can peel the lettuce along the lines of its skin. Not only is it easy to peel, but it also preserves the most tender part inside."

Yu Shu subconsciously listened to Su Wan's words and followed the method Su Wan said, and it really became much easier.

While Yu Shu was peeling the lettuce, she had already started cooking porridge.

It is said that millet should be cooked in boiling water and rice should be cooked in warm water. This is absolutely true.

When the water boils, add the millet that has been soaked for a while, then turn the stove to low heat and start cooking slowly. After quarter of an hour, which is half an hour, you can add the pumpkin that has been cut from large pieces into small pieces.

When cooking millet, you need more water, otherwise it will be difficult to produce rice oil.

While the porridge was cooking, Su Wan continued to prepare the next dish.

The first dish is mushroom tofu.

It goes without saying that mushrooms are delicious, and tofu is also a delicious and juicy food.

But they have one thing in common, which is that they have a fishy smell.

Not only meat has a fishy smell, but vegetarian dishes also have this smell.

It is not easy to remove these fishy smells while retaining the original flavor of the food.

If you are cooking spicy food, you don't have to worry about these things, because the spicy ingredients will cover them up anyway.

But to make light dishes, the details must be handled very well.

Otherwise the dish will be bland and tasteless.

Su Wan cut the tender tofu into slices, boiled it in boiling water, and immediately took it out to dry.

It can remove the fishy smell while retaining the tenderness of the tofu.

Remove the roots of the other mushrooms and wash them in clean water.

Prepare the ingredients, heat the pan with oil, and add a little minced ginger first. This can also help remove fishy smell and enhance fragrance. Put in the mushrooms immediately after you smell the fragrance of the minced ginger. Use the hot oil to coat the mushrooms with fat and immediately lock in the juice of the mushrooms.

Just when the mushrooms are about to be cooked, pour in the tofu to cool it down.

It is not easy to get loose when placed on the blanched tofu, and it is easier to shape on the oily mushrooms.

After stir-frying gently, add the shrimp roe and salt for seasoning, and finally thicken with mung bean starch.

After taking it out of the pan, drizzle it with sesame oil and the mushroom tofu is ready.

It has to be said that even if this is the western kitchen, it is also the kitchen of the imperial palace.

There are so many ingredients that can be used, such as seasoned shrimp roe and ground mung bean starch, which are easy to find.

Shrimp roe enhances the flavor, mung bean starch is highly absorbent, sticky, and the color is also better.

When the mushroom tofu was made, it was divided into two portions.

One copy will be sent to the Imperial Household Department to Deputy Chief Chai, and the other will be for Su Wan and Yu Shu.

Yu Shu's saliva was about to drop when she smelled the scent.

It smells so good! They are obviously vegetarian dishes, how can they smell so good?

When Yu Shu was sighing, she had already cut the lettuce in her hand. She might not be good at cooking, but she could still make side dishes.

At first, she helped out in the family restaurant and didn't learn any skills, but she spent many years learning how to make side dishes.

Aunt Feng Ping, the Right Minister, sent her here because she knew about the situation.

From this we can see that the Shangshi Division knows the details of each of them very well.

It is normal not to trust Su Wan to cook a good meal in this situation.

Su Wan saw that the lettuce and pork had been cut, and the pork was cut according to the grain, which looked very good.

If the meat is cut according to the grain, not only will it taste better, but it will also not damage the fibers inside and will make it more flavorful.

The dish of lettuce and pork slices was prepared by the western kitchen for two consecutive days.

This dish was served for lunch for two days, and Yu Shu and Su Wan were both very moved after eating it.

The dark kitchen is not called that for nothing!

This time I do it myself, and I feel different.

The pan for the mushroom and tofu has been cleaned by Yu Shu, so now we just need to add oil and start cooking again.

Su Wan first adds oil and stir-fries the thinly sliced ​​lettuce. Put it in the pan over high heat, then put it directly on a plate and set aside. Stir-fry until it is cooked through.

Duansheng means about 80% done.

The lettuce was cut thinly and cooked over high heat, so it was cooked almost immediately.

After the lettuce is placed on a plate and set aside, add oil to the pot again.

Su Wan subconsciously wiped the sweat from her head. She looked very capable, but she was still too young. Fortunately, she knew how to use her strength and would definitely be able to finish the dish.

When the oil in the pot is hot, coat the meat slices next to it with mung bean starch and a little bit of rice wine. This way, the meat slices will be more tender and smoother, and the rice wine will help remove the fishy smell.

When the oil pan is hot, pour the meat slices evenly into the pan so that each piece of meat can be fried thoroughly until slightly yellow.

At this time, the aroma of the meat slices has already come out.

Even without any toppings, you can still enjoy it for several bites.

At this time, put the chopped ginger and garlic slices into the pot. The aroma of ginger and garlic will burst out immediately. Finally, pour the chopped lettuce into the pot and stir-fry directly.

The color and taste of this bamboo shoot and pork dish are fully formed.

When it is about to be served, sprinkle a little salt and a little sugar for flavor.

A very perfect dish of stir-fried bamboo shoots and meat, ready to go.

Yu Shu was almost stunned.

They are both fried bamboo shoots with meat, why is there such a big difference?

Let’s not talk about the western kitchen.

Even the chef at her restaurant couldn't control the heat of this dish so well.

Although she hasn't put it in her mouth yet, she can tell from the smell that it's good!

"Oh my god! What is that smell!"

Yu Shu thought she had spoken her true feelings, but when she looked back, she saw that it was the young eunuch Wei Jun!

Wei Jun came to the small kitchen just to see if the meal was ready so that his master could eat it quickly and know that he was not a bad disciple.

But before I reached the door, I was already attracted by the fragrance here.

Fortunately, this small kitchen is very remote and it is impossible to get here without taking a detour.

Otherwise, wouldn't all the food be snatched away by those hungry wolves?

Su Wan looked at Wei Jun and Yu Shu. Their expressions were exactly the same. She smiled and said, "There is still one last staple food."

While Yu Shu and Wei Jun were shocked, Su Wan had already added chopped pumpkin into the millet porridge.

Pumpkin is very easy to cook, and if you cut it into very small pieces, it will basically become soft as soon as it is put into the pot.

Wei Jun swallowed his saliva.

This was the first time he had seen such beautiful millet and pumpkin porridge.

But Su Wan did not stop. Instead, she scooped a little bit of lard from the lard can next to her and stirred it directly into the millet porridge.

"Wait, why do we need to add lard?" Wei Jun asked immediately.

"It will be thicker and the porridge will taste better." Su Wan smiled, "Believe it or not, even porridge can smell fragrant."

Can porridge smell fragrant?

This is unlikely. In everyone's perception, porridge is a very bland thing.

Just when Wei Jun and Yu Shu were wondering, the aroma of millet and pumpkin porridge had already come out.

The aroma of millet oil and lard, everything is just right.

Just now, when Su Wan was cooking, she asked Yu Shu to help her stir the porridge in a clockwise direction, so the porridge was particularly perfect.

The golden millet and pumpkin porridge is mouth-watering.

After Su Wan turned off the fire, she smiled and said, "Okay, let's keep it simple today, let's try it first."

Is this easy?

It’s not easy at all!

The same dish tastes different when prepared by different people.

The main reason is that the heat is too difficult to control, and few people can cook meals to perfection.

After Su Wan finished distributing the food, Wei Jun hurriedly left with the food box.

There were two reasons why he was so anxious. One was to let the master quickly feel the filial piety of his disciple.

Besides, he wants to eat too!

Today, the young guard asked him to go out of the palace for lunch, but he didn't go.

Just to wait for Su Wan to cook!

Finally waited for it!

After Wei Jun left, only Su Wan and Yu Shu were left.

Yu Shu is two years older than Su Wan. She is usually steady and collected, but at this moment her expression shows impatience.

She had clearly already had lunch in the west kitchen, but she still felt very hungry!

Su Wan smiled: "Let's eat quickly, we have to go back to the west kitchen after eating."

"Okay! Let's eat!"

Yu Shu didn't hear the latter part of the sentence at all. All she could hear were the three words "eat quickly".

When I bit into the long-awaited mushroom, it was so delicious that I almost bit off my tongue.

Is this a mushroom?

How is this better than meat?!

The author has something to say:

I changed some small settings in the last chapter. The place where I cook for the deputy manager has been changed to the small kitchen in the west kitchen.

Nothing else has changed.