April 21st, the 13th year of Tianze.
From January to April, the daybreaks come much earlier.
The palace maids in the west kitchen got up earlier than usual.
There is only one reason.
That means the chef has changed today.
The little palace maid Su Wan was replaced!
After the news was announced yesterday at noon, not only the West Kitchen was shaken, but even the palace servants in several places in the West Outer Palace were also worried.
They also agreed that they would definitely not go to the western kitchen to eat this morning!
Who knows what the little palace maid can make.
What if it’s time for dinner and the food isn’t ready yet? Wouldn’t we be hungry?
Apart from a few young eunuchs in the Imperial Household Department who were close to Wei Jun and reluctantly agreed to go with him, the rest were those who had no money and could only eat dry buns to fill their stomachs.
Alas, the food in the western kitchen is not the worst, it only gets worse.
People inside and outside the West Kitchen were suspicious of the young palace maid Su Wan.
But at this moment, he was still standing obediently in the middle of the west kitchen yard, waiting for Su Wan's instructions.
Normally this task is done by five senior palace maids, but now the young palace maid who just entered the palace this year is in the front.
Fortunately, she is small in stature, but looks exceptionally calm, and is able to calm people's hearts.
The right-hand man sitting nearby didn't seem to be looking at this side, and was just the same as usual.
Su Wan looked at the eighty palace servants in the west kitchen.
It sounds like there are quite a lot of people.
But twenty of them are responsible for cleaning the western kitchen and the canteen, and basically never go into the kitchen.
There are also ten people who are responsible for boiling water and making fire, and they will not go near the chopping board.
The other five are senior palace maids. After removing myself, there are only forty-four people available in the west kitchen.
Su Wan didn't waste any time and directly asked the remaining forty-four people to be divided into four groups, each with a senior palace maid leading the team.
Such groupings have occurred before.
But when the young palace maid Su Wan does it, it is very different.
Even the young ladies who have learned housekeeping skills cannot allocate personnel so skillfully.
After one of the senior palace maids led the other palace servants to work, the remaining four senior palace maids brought four groups to the kitchen.
Yu Shu, Chunxiang, and Xiaoyue looked at Su Wan and always felt that she looked a little different. She was still smiling, but her smile was just right, neither making people feel that she was easy to bully nor that she was difficult to approach.
Only the right-hand man could see this sense of measure.
Su Wan did this subconsciously just to make the kitchen more orderly.
We have to make four kinds of food this morning, so we are naturally divided into four groups. From left to right, everyone stands at his or her own stove.
Su Wan ordered: "The eldest sister's group will make preserved egg and lean meat porridge, the second sister's group will make glutinous rice pearl meatballs, the third sister will make fried tofu, and the fourth sister will make chive dumplings."
The five senior palace maids are generally called this according to the time when they were promoted to senior palace maids.
The fifth sister, who was ranked fifth, led the palace servants to wash, and the remaining four naturally nodded in agreement, because they knew Su Wan's craftsmanship!
Even if we just assign them like this, they won't be able to do it.
The second eldest palace maid said, "Wan Wan, how do you make this preserved egg and lean meat porridge?"
Not only was she confused, but others were also confused.
The most important thing is, if they were to make it, it would still taste just as bad as before.
Su Wan smiled: "Don't worry, I will cook all these dishes, you just need to help."
When these words were spoken, many people gasped. What a loud tone.
She does it all?
This is not a table of food, this is a canteen!
Su Wan first asked everyone to start preparing the ingredients. Although no one knew how to cook, they could still chop vegetables.
Su Wan came directly to the eldest palace maid with her sleeves rolled up, obviously preparing to make century egg and lean meat porridge.
This salty porridge has become famous in the streets and alleys in later generations, and it is not in vain.
Whether it is the delicious preserved eggs, the fresh meat slices, the unique rice aroma, or the indispensable shredded ginger in the middle.
This salty porridge has complex flavors, a smooth texture, and a sticky texture. In Su Wan's mind, it is definitely one of the best porridge dishes.
The first people to help Su Wan were Yu Shu and her elder sister.
The two of them had worked together before, and Yu Shu knew that Su Wan was meticulous and gave careful instructions. She also knew that if this was accomplished, she would be able to get some benefits from Su Wan, so she was serious about it this time.
Others might laugh when seeing this. She is two years older than Su Wan, but she is so obedient.
Even if Yu Shu knew, she would not be unhappy. Once everyone knew Su Wan's craftsmanship, they would definitely rush to help Su Wan.
Su Wan smiled and started to demonstrate. They were originally going to prepare breakfast for more than 1,500 people in the morning.
But everyone knows the situation in the Western Kitchen. It’s good if there are 300 people who can come here to have breakfast on weekdays. The rest of the people either don’t have breakfast or have other ways to get there.
So the pressure today is not that great, at least Su Wan thinks so.
The other palace servants in the western kitchen were extremely alert, fearing that the food would be even more unpalatable.
Su Wan ordered people to soak the rice for cooking porridge, and while soaking it, she also dripped some sesame oil into it, in order to make it easier for rice oil to come out when cooking the porridge.
After the rice is soaked, cut the pork into slices, sprinkle with starch, and marinate with soy sauce.
Just by looking at her preparation movements, you can tell that Su Wan is a good cook.
When Su Wan was making these things, the group of palace maids led by the eldest sister naturally helped, but more people subconsciously looked at Su Wan.
The first thought in my mind was.
It turns out that making porridge is not just about pouring it into water and starting to boil it. There are actually so many steps.
Next, cut the pork, preserved egg, and shredded ginger and set aside.
While everyone was sighing, Su Wan had already started cooking rice. She slowly simmered the soaked rice over low heat. During this time, Su Wan instructed several palace maids to take turns stirring the five porridge pots. If the fire was too high, she had to turn it down immediately.
Wait until the rice porridge is cooked until it is somewhat soft before calling her.
This means that the staple food, century egg and lean meat porridge, can be put aside for the time being. Su Wan walked from the stove of the first group to the second group.
The second group is led by the second sister, the eldest palace maid, and they are going to make glutinous rice pearl meatballs.
But no one in this group knew how to cook this dish, so they could only chop the pork and carrot fillings according to Su Wan's request.
But Su Wan only asked them to chop and not stir.
Glutinous rice pearl meatballs, this dish has similar types in Sichuan cuisine, Huaiyang cuisine, Jiangsu cuisine, Cantonese cuisine, etc., but the emphasis is different in each place.
What Su Wan cooked today seemed like a fusion of various dishes from later generations.
Anyway, no matter whether it is authentic or not, as long as it tastes good, it is good food!
The glutinous rice for this dish had been soaked yesterday and can be used directly, with chopped pork and carrot fillings on the side.
Su Wan went to the second set of stoves and started stirring the stuffing. Her stirring method was different from that of others.
It's not just stirring randomly. Instead, after beating an appropriate amount of eggs, stir the meat filling in one direction. This way, the filling will taste good. While stirring, also add chopped carrots, pepper, ginger powder, and salt.
Su Wan only mixed a small portion of the filling. She didn't feel like mixing too much, so she just gave everyone a demonstration.
After the meat filling is mixed evenly, scoop it up with a small spoon and roll it into small meatballs. Roll the sticky small meatballs in the glutinous rice bowl and the surface will immediately stick to the glutinous rice grains.
Each round and beautiful glutinous rice ball looks as round and cute as a pearl.
Su Wan demonstrated more than a dozen times, and the glutinous rice pearl meatballs she made were all round and plump, and looked very beautiful.
When these dozen or so are steamed in the pot, the fragrance soon begins to spread.
Just ask yourself, how can glutinous rice and pork not taste good together!
The glutinous rice was soaked and the pork was cooked. In just half a quarter of an hour, the palace servants in the west kitchen could taste Su Wan's cooking.
But when putting the food in the pot, Su Wan asked everyone to mix the stuffing according to her method. After supervising them for a while, she saw that everyone remembered the method she taught firmly. Although they didn't understand why they did so, they all did as she said with the supervision of the second sister, the eldest palace maid.
When the first pot of glutinous rice meatballs started to steam, Su Wan walked to the third group, which was making pan-fried tofu.
This dish sounds simple.
Now the tofu has been cut into squares, and according to Su Wan's request, a lot of chopped green onions and ginger have been chopped and placed next to it.
But a palace maid in the third group had already started cooking. She thought, it’s just frying tofu, why not just add some oil and fry it, isn’t it similar to stir-frying tofu?
The third sister, the senior palace maid next to her, glared at the palace servant. How could she have such a subordinate without paying attention?
Su Wan saw that the palace maid fried the tofu and she thought it was pretty good, but it was only fried until two sides were golden brown.
Su Wan didn't say anything, but started making her fried tofu.
Tofu is a good thing, it is nutritious and easy to cook.
But if you want to make it delicious, there are still some tricks.
First of all, when choosing tofu, you should choose the old tofu from the north, which is slightly drier and has less water content. It is not as tender and smooth as the southern tofu, but it is very suitable for making this dish.
Su Wan picked up a large bowl and filled it with an appropriate amount of tofu. The tofu was cut into neat squares, which met the requirements Su Wan had mentioned.
Su Wan sprinkled a little salt and pepper on the tofu in the bowl, and then covered it with a large bowl.
After doing all this, Su Wan said, "Pickle them according to this method. I'll be back soon."
Seeing that Su Wan only stayed in the third group for a short while and immediately went to the fourth group, the palace maids in the third group became subconsciously nervous.
But the leading sister said, "Do your job well and don't talk nonsense."
This sentence obviously stunned everyone. They looked at each other, and then stared at the palace maid who appeared first. It was obvious that they didn't like her.
The hands that were pickling the tofu became more skillful. Although no one knew why she did that, everyone now felt that Su Wan seemed to really know how to cook.
The fourth group is going to make leek dumplings.
The washed leeks have been drained. Today's leeks are very fresh, and Su Wan's eyes light up when she sees them.
Su Wan smiled and said, "Today's chive dumplings must be delicious."
As she spoke, she had already started kneading the dough. The dough for leek dumplings did not need to be fermented, just boiled in water.
But when Su Wan was kneading the dough, she used half boiling water and half cold water to prevent the flour from being too sticky or too hard.
As Su Wan was kneading the dough, she said, "The skin of the chive dumplings is very important. If the skin is well made, the dish will be seven points better."
"Of the remaining three points, two points are for the freshness of the leeks, and one point is for the tenderness of the eggs."
Speaking of today, there will be fewer eggs in today's leek and egg box. There's nothing we can do about it, since their western kitchen is poor.
But Su Wan thinks that eggs are not that important in leek dumplings.
After the flour was mixed, Su Wan made the dough smooth in a few strokes and easily put it into a bowl to let it rise.
Then there are leeks and eggs.
Just cut the chives into lengths of half a finger joint. As long as you say this, the other palace maids will naturally do it.
Su Wan takes the key step of scrambling the eggs.
Eggs are also good, but the key to scrambled eggs is that they cannot be fried for too long, otherwise a fishy smell will appear.
So now after beating more than twenty eggs, heat the base oil on the stove over high heat, then turn to low heat and fry them until cooked. The chopped eggs will be golden in color and very tender.
While the eggs are fried, the leeks are also cut. While stirring the filling, add salt, shrimp powder and some vegetable oil.
The fresh filling looks especially beautiful.
Su Wan took out the risen dough, cut it into small pieces, and then rolled it into a circle.
Su Wan's hands moved very quickly. Although she had small hands, she was very dexterous.
Put half of the chive and egg filling on the round chive box, then cover it with the other half and pinch the opening on the side tightly.
A crescent-shaped chive box is ready.
Since the stove for frying eggs next to her was still hot, Su Wan simply put the vegetable box in it and poured some oil around the box.
In less than two breaths, the fourth group of palace maids had already smelled the fragrance of the leek and egg vegetable box.
Fresh leeks, tender eggs, and chewy dough!
It smells so good when fried!
When Su Wan turned the chive dumplings over, the golden color looked even more tempting.
Who wouldn’t want to eat chive dumplings like this early in the morning?!
“It smells so good.”
“Can we try it?”
"My saliva is about to drip."
The maids in the fourth group turned their heads to see who had spoken out their true feelings.
But everyone around them looked confused, and they didn't say anything.
The next moment, everyone subconsciously looked towards the position of the third group.
It's not the chive box smell! It's the glutinous rice balls from the third group?!
The glutinous rice balls that Su Wan just steamed are now cooked! The flavor is spreading!
Su Wan also looked over and said with a smile, "It seems to be doing pretty well."
Is this not bad?
This is very good!
The aroma of sweet glutinous rice and delicious seasoned pork fills the entire kitchen!
In less than an hour, the two foods were ready.
And each one smells so good.
Chive dumplings and glutinous rice balls have different types of good smells.
What would the leftover century egg and lean meat porridge, and fried tofu taste like?
As soon as this thought came to mind, the sound of people swallowing saliva could be heard in the west kitchen early in the morning.
They really want to try it!
Crystal clear glutinous rice pearl meatballs and two golden chive boxes.
Which one to try first?
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