In fact, when they were first transferred to Tianbei Hall, Master Bai, Master Cai, and a group of people all thought it was a good thing. After all, the masters were deeply trusted by the saints, and they only had to cook two meals a day.
Although I left the Saint's Royal Kitchen, it was still a relief.
Besides, Buddhists are compassionate and will definitely not make things difficult for them.
But everyone knew what was waiting.
That situation lasted for three or four years, and now we are free from it?
No need to copy scriptures in the afternoon? Can I rest instead?
But after listening to the whole process, Master Cai and the others looked at each other and said, "But during these forty days, we have to make different dishes, is that okay?"
In one day, there are nine dishes in the morning and eighteen dishes at noon.
According to the mages' requirements, there must be at least three new dishes, which means more than a hundred dishes?
It would be fine if we just make a list directly.
But the wizards said that it must be something they had never eaten before.
This is too difficult. All the dishes in the world that can be studied have been almost the same. How can there be so much innovation?
Unexpectedly, Su Wan smiled and said, "Don't worry about that. Just relax. Besides, the mages won't really make things difficult for you."
As long as they are still useful, it probably won't be too bad at the beginning.
Seeing that everyone was still worried, Su Wan said, "Just muddle through. Who knows what will happen in the future?"
Although this statement is a bit self-deceptive, it is indeed true. Never mind. There is no point in thinking too much.
Who can predict what will happen in the future?
Everyone breathed a sigh of relief, threw aside the unfinished scriptures, and went back to rest!
Master Cai and others live in a remote place in Tianbei Hall, while Su Wan and others have to walk a short distance to the Ciqing Palace next door.
The place was cleaned up yesterday, so I can go back and have a rest right away.
While walking on the road, Su Wan discovered that the day seemed to be extra long. She got up at around two in the morning, but actually returned at around two in the afternoon.
I also worked for twelve hours! Six hours!
What a miserable person.
Most importantly, I can’t eat at night?
Breakfast is around 3am, lunch is around 11am, and dinner? At least 5 or 6am!
But everyone went back to sleep for a while and rested up before talking about other things.
Returning to the side hall of Ciqing Palace, Su Wan just entered the room and felt that this place seemed cleaner than when she cleaned it?
When I got near the bed, I looked at the mattress inside. I was sure that it had been cleaned again and replaced with cleaner and tidier bedding.
Su Wan did not rest immediately, but went to Li Rongrong's room on the pretext of something. She found that there was nothing unusual here, so she felt relieved.
Yes, I did miss some details during the hurried cleaning yesterday.
After washing up, lying in the clean and tidy bedding is so comfortable.
But can Xie Pei’s hand reach here?
Su Wan just rolled over with the quilt in her arms when she felt something pressing on her pillow. Looking over there, she saw a gold-woven bag placed next to it. The Sanskrit gold bead that had been in her hand for a few days was inside it, along with a note that explained the origin of the gold bead.
I guess there was a reason for asking her to give it.
Su Wan took note of it silently, immediately stood up and burned the note, then looked at the golden bead carefully.
If I knew last time that this thing was valuable, now I know how valuable it is.
The hierarchy in Tianbei Palace is strict, and the mages and junior mages they are in charge of are all treated with great favor.
Not to mention the top-level wizard.
And these Sanskrit gold beads are what all great masters want, and they even said they want a set.
This thing is very valuable nowadays, and there is still a set?
Aren’t they all with Xie Pei?
Su Wan put away the life-saving item, knowing that Xie Pei was still doing official business a hundred miles away, and he probably had already given instructions and arranged this matter.
They were also asked to come here to prevent the monks in the inner palace from coming.
I didn't expect it would come in handy.
Xie Pei is a capable person and a really good friend.
Su Wan stuffed the golden bead back into the bed, and only after making sure it wouldn't get crushed did she fall into a deep sleep.
The next time I woke up, I was awakened by the smell of rice.
How to say it.
How could the people from the Shangshi Division treat themselves badly and not eat?
That's impossible!
Not to mention Su Wan, other people also disagreed, not to mention that the two palace maids had already received instructions.
Although the kitchen here is small, it is more than enough to cook for four people.
When Su Wan got up, the meal was already prepared. It was even the food that Su Wan was familiar with. The porridge was century egg and lean meat porridge, with a few fried eggs, and delicious red bean paste buns brought from the south kitchen.
She got up just in time and the food was ready.
The maid smiled and said, "The commander said that living here is just right. Although it's a little far, we won't be hungry. This is the food she sent. She said we can tell her what we want to eat and they will bring it to us."
Although there are many restrictions on entering and leaving the inner palace, it is naturally a no-brainer for a fourth-rank official in the Shangshi Division.
Moreover, they don't have to abstain from meat since they are in Ciqing Palace. Look how much meat is in this century egg and lean meat porridge.
Su Wan nodded and said, "You can call me to do it together next time."
"You are the main force in the kitchen. It's not good to ask you to do the cooking when I am eating. It's too hard." Another maid also said, "We will still cook this meal."
Li Rongrong also nodded and stuffed another red bean paste bun into Su Wan's mouth: "Deputy Nan Cheng sent it. It's delicious."
The soft bean paste bun becomes very soft when it is slightly heated. Su Wan also likes to eat it.
After dinner, it was actually around 6pm.
A few people chatted for a while, and then it was time to go to bed.
I have to get up at 2 o'clock tomorrow to do some work.
However, before going to bed this time, Su Wan had already given everyone a list of meals to be made today, so that everything could be prepared for tomorrow.
In fact, it’s a bit late to give it now. Next time, I’ll take it out a whole day in advance so that we can have a better understanding when dividing the work and cooperating with each other.
Among the four of them, Su Wan and Li Rongrong are needless to say, and the other two palace maids have also been in the Shangshi Division for almost two years and have their own skills.
Judging from the porridge she cooked today, she can probably become a cook after leaving the palace.
Tomorrow morning we will have the same dish, Yuanyang Double Meatballs, with both salty and sweet flavors.
There were still three dishes for lunch, the most delicious vegetarian dishes, Buddhist meditation cushions, and golden chestnuts from heaven.
Although the name doesn’t make any sense, they are definitely vegetarian dishes, all kinds of fancy vegetarian dishes!
Su Wan roughly explained what materials would be used and told them to just go there tomorrow and prepare them. Before leaving today, Su Wan also dealt with what needed to be done in advance.
As for why not make more?
There's really no need for that. Just make do with what you have. Do you really expect her to show her real ability?
This was not said out loud. If it had been said out loud, it would have just stunned people. Haven't you shown your true abilities yet?
So what is the real skill?
Su Wan, who felt sleepy after dinner, certainly couldn't answer this question.
Have you ever seen someone working at two in the morning?
She is it!
A hundred miles away is Yizhou.
Xie Pei sat in the Taoist temple, looked at the skinny Taoists below, then looked at the pigeon letter in his hand, and said casually: "As long as you do what I say, there will be no problem."
The Taoists almost fell down where they were. Those who could stick to their own beliefs when the saint was so devoted to Buddhism were basically those with some backbone.
But this time the case of the Taoist priest cursing was not a frame-up, but several Taoist priests here were indeed running this "Taoist temple". The reason was simple: the saints believed in Buddhism, and the Buddhist sect became arrogant. They had destroyed countless Taoist temples and disturbed many people's practice.
Even the fields and vegetable gardens they had grown for self-sufficiency were destroyed.
That would have been fine, but even the temple’s collection of Taoist books had to be burned. It took several old Taoists who risked their lives to save most of them.
These Taoists do have hatred in their hearts. They not only hate Buddhism, but also hate the saints who favor them.
However, that outrageous ritual was performed two years ago, and they later felt it was inappropriate and simply destroyed the evidence.
But for some reason, this old account was brought up again two years later.
After hearing this, the Third Prince casually asked, "Was the temple built after the scriptures were burned?"
Everyone looked at each other and answered yes.
That's not surprising.
It is estimated that the great wizard in Kyoto has known about this matter a long time ago. In fact, this is not an isolated case. After being oppressed for a long time, one will always find a way to solve it.
It's just an illusory curse they chose.
The great master over there knew about it, but he kept it secret. It was not until Buddhism was neglected because of the fake monk case that he brought it up again.
If it had been two years, no one would have mentioned this matter.
Xie Pei's people taught it again in detail, telling these Taoists what they should do, and explained that as long as they did as the Third Prince said, there would be no problem.
Finally, he said, "There is absolutely no problem with what the Third Prince does."
Ever since the Third Prince took over the government, there has been nothing he cannot do.
The Taoists had no other choice at this time but to agree.
They thought that once the matter was exposed, they would be dead for sure. Now there is a way to survive, and it is a way to retaliate, so how can they not seize it?
But why do I feel that what was said today seemed to be faster than before?
Xie Pei looked in the direction of Kyoto and said, "This matter will be settled before Buddha's Birthday."
Buddha's Birthday?
The Taoists naturally knew what day it was, and the monks in Yizhou asked the local people and merchants for incense money long ago in preparation for the Buddha's Birthday.
So they will fall before Buddha's Birthday?
Is this possible?
Xie Pei received the news delivered by the carrier pigeon and confirmed that everything was fine in the palace. Before he could take any action on the part of Imperial Concubine Jiang in the inner palace, Su Wan had already dealt with it herself.
It seems that he was worrying too much.
Even the golden bead with Sanskrit words was just the icing on the cake for Su Wan.
Xie Pei smiled, then his expression returned to its usual coldness. He ordered, "Quickly sort out the cases of monks sent from all over the country. By the beginning of March, these cases must be handed over to me."
He came to Yizhou not only for the Taoist curse case, but also to make better use of the connections left by his grandfather's family after leaving Kyoto.
Taking Yizhou as the radius, search for cases of unjust, false and wrongful convictions, as well as cases of tyranny and tyranny, such as monks occupying land.
These progress are faster than expected.
Less than ten days after he was released, the evidence he had was beyond anyone's imagination.
The people in Tianbei Palace don’t really think that they can eat the delicious food made by Su Wan for forty or fifty days in a row, right?
Is there such a beautiful thing in the world?
It was February 20th, and it was still dark in the early morning when Su Wan and the others got up. It was drizzling today, and the palace road was wet and slippery. The four of them walked slowly with lanterns in hand so that they could see the road below clearly.
Fortunately, we set out early and arrived at Tianbei Temple in time.
It's really terrible to get up and cook at this time.
The Yuanyang Shuangwan that we make in the morning is a dish with both sweet and savory flavors.
Choose two ingredients: yam and purple sweet potato. Wash them and steam them directly. After steaming, peel them and blend them into a paste.
This paste must be stirred until it becomes gel-like so that it can be made into balls.
But only these two ingredients are too monotonous. On the other hand, grind the fried cashews into powder, add powdered sugar, and cut the water chestnuts into small pieces.
All these ingredients are mixed into the yam and purple sweet potato respectively.
After stirring evenly, you can roll it into balls and continue to steam them in the steamer until they are cooked and shaped.
While steaming, continue to make two thick sauces, salty and sweet. After a while, take out the meatballs and divide them into two parts with the carrot carving, putting the purple sweet potato on one side and the yam on the other.
Salty and sweet sauces are also poured on top.
This dish of beautiful and delicious Yuanyang Shuang Wan is now ready.
It is said to be one dish but it has two tastes. The water chestnut and cashew nuts inside can enrich the taste of the meatballs. The ingredients are also well processed, making people unable to help but eat a few more bites.
Most importantly, it’s easy to make!
They can get up later! In the morning, just have a simple meal. Aren’t you afraid of being full with eight dishes?
When the Yuanyang Double Pills were delivered, they were highly praised and did not cause any trouble to the vegetarian kitchen, which made everyone feel relieved.
Master Bai, Master Cai, and other chefs are now very polite to Su Wan and the others. This saves them from having to copy scriptures!
The day was peaceful and the people from Zhongcui Palace did not cause trouble for Su Wan again.
Since the mages from Tianbei Palace have spoken, I guess there’s nothing they can do even if they hate them.
Now that other things are done, the important thing to do is to cook well.
There are still three dishes for lunch, and we start preparing them early.
First up is Ding Su Shang Zhen, which, just by looking at the name, you know is an excellent dish.
This dish requires carrots, bean curd skins, king oyster mushrooms, straw mushrooms, and fresh mushrooms.
There are also asparagus, aloe vera, fungus, red pepper, and bamboo fungus.
These ingredients are extremely delicious, and it is not easy to process them all.
The straw mushrooms and button mushrooms need to be simmered early. I also borrowed some vegetarian broth from Master Cai and simmered them over low heat several hours in advance.
By then, the juice from the vegetarian broth will be able to soak into the straw mushrooms, and they will burst with juice when you bite them.
Other ingredients also need to be processed separately. No different processing methods are needed for each ingredient. The king oyster mushrooms just need to be cut into thin slices. Carve the carrots into lotus shapes and put them in salt water to prevent discoloration.
The remaining ingredients are either blanched or soaked in water.
After frying, cut the bean curd skin into long strips two fingers wide and set aside.
There were nearly ten kinds of ingredients, each of which had a different processing method. Fortunately, the four of them had already developed some tacit understanding, so basically no mistakes were made.
After all the ingredients are prepared, the next step is also very important, which is plating.
As the saying goes, food should have color, aroma and taste, and the color must not be bad.
What Su Wan wanted to do was to classify all the ingredients and make them into fan shapes, which is what she learned later.
The bottom of the fan, which is the handle, is replaced by mushrooms, and then the fan bones are replaced by chopped asparagus. Then slowly expand upwards, and this is the shape of a fan leaf.
The ingredients on the fan leaves are classified into different categories, with bean curd sheets as one layer, and various mushrooms and so on above.
Finally, at the top of the fan, which is also the longest arc, wood ear and straw mushrooms are placed at intervals to show the layering of the fan.
From a distance, it looks like an elegant paper fan spread out on the plate. The ingredients inside do not interfere with each other, and are subtly divided into the fan handle, fan bone, and fan surface. The fan surface has the largest area and contains the most ingredients.
This dish is truly a delicacy; it looks elegant and has a refined name.
But this is just the processing of the ingredients. They still need to be seasoned and at the same time, a framework for the "paper fan" needs to be made.
The outer "frame" is made up of three seasoning sauces.
One is made with ordinary dark soy sauce, the second is made with the thicker white starch, and the third is made with sour plum sauce.
The ingredients inside have been processed and each has its own flavor, and the carved carrot and red lotus are also used as embellishment on the side.
When eating, you can pick up the ingredients inside and dip them in the sauce on the outside, or mix the sauces together, which gives it a unique flavor.
This dish is also about the taste of the ingredients themselves, but because of the good presentation, rich ingredients and proper processing, it is definitely worthy of the word "superb".
This is how the first dish for lunch is made.
Before everyone can enjoy it, the second Buddhist meditation cushion has to be made.
Everyone knows about the futon, a round cushion made of cattail grass, which is usually used by people who practice Buddhism to meditate.
Su Shi also wrote the poem "Sitting on a cushion in a paper tent, I want to observe my body."
What we are going to make now is the Buddhist futon, which is to shape the ingredients into the shape of a futon, in the middle of the plate.
The ingredients needed also include fresh bean curd skin and fresh lotus seeds, which can only be found in the ice cellar at this time of year, as well as a handful of water chestnuts.
Many people may not have heard of this food, Gorgon fruit. It is now considered a traditional Chinese medicine and is a type of Nymphaea. It is very suitable for making porridge with lotus seeds.
Ancient people in Su Wan's time and space also loved to eat this. For example, people in the Song Dynasty often ate chicken head rice. Even the emperor at that time asked people to go out and buy it. This chicken head rice was fresh water chestnut.
When fresh, it is called chicken head rice, and after processing it is called water chestnut.
This thing has a slightly fragrant taste, similar to lotus seeds.
The rest requires cashews, mushrooms, and there are some shiitake mushrooms left over from yesterday.
This is another dish with a lot of ingredients, so that it can satisfy the mages who have become very picky eaters.
Su Wan has tasted the food cooked by Master Bai and Master Cai. No matter how good the food is, no one would say it is bad. In this situation now, it is just that those people have eaten too much and are looking for trouble.
At this time, they started to prepare the ingredients. The other chefs in the kitchen watched the people from Shangshisi work efficiently and admired them secretly.
Some people who work in small kitchens always look down on big kitchens, thinking that cooking in big kitchens is all done in one big pot and is too crude. In fact, it is just a matter of different subjects and directions.
But if you come into contact with food frequently, you will be able to learn by analogy.
After the ingredients were prepared, a palace maid began to fry the fresh bean curd skins. After frying them until golden brown, she soaked them in clean water.
Frying is to make the taste more chewy, and soaking is to soften the skin of the bean curd so that it is easier to cook.
Another palace maid started blanching lotus seeds, water chestnuts, cashews and two kinds of mushrooms according to Su Wan's instructions.
It's not just blanching in water, but adding some mint leaves and other things to make the ingredients flavorful.
Next, I made the thick sauce for seasoning and simply used some peanut oil to stir-fry the mushroom sauce.
Why is it called a luxury? Peanuts have only appeared in Tianxiang Kingdom for a short time, so the peanut oil pressing technology is average and the oil pressed is very precious.
It goes without saying how fragrant peanut oil is, it will make cooking more delicious.
Stir-fried mushroom sauce with peanut oil can be used directly with rice, but at this time add the previously processed ingredients, except for the bean curd sheets that are still soaking in water, pour them all into the pot and stir-fry together. After only a few stir-frys, the aroma has come out.
The fried lotus seeds, water chestnuts, cashews, and mushrooms are all covered with peanut oil and mushroom sauce. They look sticky. The soaked bean curd sheets have become soft before being served. They are gently formed into a circle like a futon and placed under the plate. Then all the ingredients are poured in the middle.
It looks round and flat like a futon.
At this time, put the plate into the steamer and steam it for a cup of tea. In ten minutes, everything inside will be set. Finally, pour the special thick sauce on it.
The Buddhist cushion is also ready.
In the middle, you can use green and red radishes to carve into green and white lotus flowers and surround the cushion to further highlight the naturalness of Buddhism.
Chef Cai looked at it and couldn't help but sigh: "This dish must be selected for the Buddha's Birthday Festival."
At the Buddha's Birthday vegetarian feast, all the delicacies that can be served are definitely exceptions. Although most of them are prepared by Master Cai and the Saint Royal Kitchen, if Su Wan makes more good ones, they will have less pressure.
This dish not only tastes good, it looks good, and has a good name too, so it will definitely be included.
Su Wan smiled: "Just look at them."
If the name of the Buddhist Dharma Cushion can be selected, then the next one, Tianbei Jinli, would be more likely to be selected.
Who added the name of Tianbei Hall?
If Master Cai and the others didn't know that Su Wan and the others didn't have a good impression of Tianbei Palace, they would probably think it was flattery.
In fact, the original name of this dish should be Fuji Golden Chestnut.
Because apples were used, this name was given. It would definitely not work to say that now, so we just call it Tianbei Jinli.
Actually, it is a food with a sweet taste, but they enjoyed the almond tofu before, so they will definitely like this one too.
Ingredients needed: apples, chestnuts, taro, celery, green and red peppers, and coconut milk.
First, cut the taro into cubes half the size of a thumb, put them in a steamer and steam them. Cook the chestnuts while steaming, and cut the apples into cubes the same size as the taro.
After all these are processed, heat the peanut oil in a pot, stir-fry some minced ginger to enhance the flavor, then add water and coconut milk to slightly cover the bottom of the pot, then put in the chestnuts and taro that have just been processed, add a little powdered sugar, simmer on low heat, and continue to add coconut milk.
Watch the coconut milk slowly roll, and finally add the fragrant apples, celery pieces, and green and red peppers.
The sweet and fragrant Tianbei Golden Chestnut is ready.
Golden chestnuts, slightly purple taro, green vegetables, light yellow apples, beautiful green and red peppers, and finally white coconut milk.
Take a bite with a spoon and your mouth will be filled with fragrance, which is completely different from the meals you usually eat.
Among them, the taro and chestnuts are soft and glutinous, while the other dishes are slightly crispy and have a rich taste. In Su Wan's opinion, this dish is a bit troublesome, otherwise it will definitely be as popular as the pine nut corn.
The food I made today is still delicious and tasty. Don’t think too much about it, they will definitely like it.
The entire vegetarian kitchen felt that life had suddenly become easier, and after Su Wan and the others finished preparing lunch, they were able to immediately prepare ingredients for tomorrow's meal.
Although every kitchen does this, the dishes they prepare are something no one has ever seen before, which makes it particularly rare.
Chef Cai is now immersed in preparing Ding Su Shang Zhen. After cooking each dish, he would keep a sample so that diners can trace the source at any time if they have any questions.
The second is to save a portion and eat it as lunch.
This plate of vegetarian food is really light and delicious.
Many people’s impression of vegetarian dishes is that they pursue lightness, but this is not the case with Tianbei Temple. Color matching and good taste are of paramount importance.
Su Wan seemed to have a complete grasp of what they wanted to eat and she made it successfully.
At this moment in the dining hall, seeing the dishes prepared by the palace maids of the Imperial Food Department, the left and right masters looked at them and said with pain: "Send one portion to your master."
What? !
Send it to the Grandmaster? !
What about them?
It was also because there was not enough time, otherwise I would ask the kitchen staff to make another one. But looking at the food, you can tell that even if the people there hurried to make it, it would still be too late. After all, a dish this delicious and colorful would definitely not be made in time.
Actually, it was not necessary to give it, but after the morning class today, a few young wizards were discussing the Yuanyang Shuang Wan they had eaten in the morning, praising them highly, and they were overheard by the two big wizards.
Even though the great wizard did not say anything, their two disciples had to serve the dishes respectfully and explain why they did not serve them to him in advance.
Everyone stared at the eunuch who was delivering the food, their hearts bleeding.
Now the twelve of them are going to fight for these three dishes? !
How many bites of this can you eat?
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