Su Wan took the beef to the small kitchen and cooked it there in a short while.
I still have to check on the big kitchen from time to time, but now it’s Zuo Zhizhang who is on duty.
When Zuo Zhizhang heard that the Shangbaojian had sent some good food, he waved his hand and said, "Don't worry, they have made lunch many times for today. I will supervise them all the time. I will call you when I have time."
That's fine.
Su Wan knew that Zuo Zhizhang was not only easy to talk to, but she also remembered the favor done by the palace maid from the Shangbao Supervisor who spoke for the West Kitchen when they were in the old warehouse last time.
These female officials in the West Kitchen not only protect their children, but also clearly distinguish between gratitude and resentment and are grateful for favors.
This time I can be considered as repaying the favor I did last time.
As for the processing fee that Su Wan received, Zuo Zhizhang said with a smile: "This is what you deserve, just keep it."
Su Wan nodded immediately, but there was still one thing, which was that she asked her aunt to embroider under the name of Zuo Zhizhang.
Although I have mentioned it before, I would like to thank you again and again this time.
Zuo Zhizhang had no choice but to push her out the door: "Go and get busy, don't come back."
We are all family, there is no need to be polite.
It's just a false name.
Zuo Zhizhang not only let Su Wan go, but also wanted to ask Yu Shu for help. However, Yu Shu has been under Su Wan's command for a long time.
If Su Wan left and Yu Shu left too, the west kitchen would be even busier.
Finally, it was Su Wan who said, "It's just a few dishes. I can do it myself."
It's still morning, she can handle it completely on her own!
Food is motivation!
Today's ingredient is this tender calf.
Those who had dinner were the four general managers of the Imperial Household Department, Shangbao Bureau, plus Su Wan, Wei Jun and Zhuo Hui.
At Su Wan's request, Yan Pei was added.
The original words were that he had always been eating in the small kitchen, and this time he would definitely have to ask the young disciples of Guandi Temple to cook the beef.
However, the steward had no objection to having an extra child of thirteen or fourteen. To others, the calf was precious, but to him it was nothing special. Even if he wanted to eat the lychees that were delivered to him at full speed, that was fine.
As long as Su Wan does it herself, there will be no problem!
Su Wan walked into the small kitchen again. It had been a long time since she cooked here, but she was still familiar with it.
As they were talking, Zhuo Hui and Wei Jun also arrived. They brought the remaining side dishes, which were bought by the two eunuchs of the Imperial Household Department.
Everyone pieced together the ingredients and waited eagerly for Su Wan to cook.
But there were many things to do today, so Zhuo Hui and Wei Jun couldn't stay here for long and hurried off to do other things.
Su Wan naturally didn't care, she was quite comfortable cooking for herself!
Looking at the cut beef, Su Wan found the brisket part, which was almost at the abdomen. As the saying goes, it was fat and lean, with some meat tendons.
This kind of meat can be stewed in soup or braised, both are excellent, but it takes a longer time and is only delicious when stewed until it is soft.
This is also a dish that Su Wan particularly likes. She can eat all the soup in a bowl of beef brisket stewed with tomatoes.
Even the last bit of soup can be used to soak rice.
Such fresh beef brisket must taste extremely delicious.
Many people say that meat should be fresh, but it does not necessarily mean that "meat must be freshly killed and fish must be freshly jumped".
Gnawing a piece of something from a living cow, that's what's fresh and authentic.
The actual situation is not so. The freshness of many meats actually refers to the time between three to five hours after the meat is slaughtered. During this period, the protein, fat, enzymes and other trace elements in the meat will slowly decompose into amino acids and other things that people like to eat.
To be more direct, instead of slaughtering and stewing the meat immediately, it is better to wait for three to five hours before cooking. This is the best time to cook the meat.
Cantonese soups are exquisitely made, and the Cantonese people mastered this essence early on.
Speaking of Cantonese soup, Su Wan subconsciously thought of Cantonese breakfast and dim sum. The summer menu was about to be changed, and she must cook a few meals then.
But with the rich variety of Cantonese breakfast, I’m afraid you won’t be able to finish all the varieties even if they rotate every five days.
As they were talking, Su Wan had already cut the fresh beef brisket into chunks half the size of a thumb, so that it could be stewed until it was soft and tasty and also easy to eat.
If the sirloin is not so fresh, you should soak it to remove the blood, but if it is fresh, you can just rinse it.
After cutting, it is not easy to handle tomatoes immediately. People here call them red fruits. They are probably not widely promoted. Only Kyoto has these things, and the price is not cheap.
Su Wan had used one before, and she took it from the west kitchen and paid for it by the deputy chief steward of the Imperial Household Department.
This time, it was the people from the Imperial Household Department who bought it according to Su Wan's request.
The deputy general manager and Wei Jun both remembered how delicious the red fruit was that day, and they were looking forward to buying them.
I believe they will not be disappointed this time.
Make a cross on the tomato, pour boiling water over it, peel it directly and cut it into pieces.
The most important thing is to prepare the beef brisket and tomatoes, then you can cook it.
Some time ago, we cooked in big kitchens, and those were all big pots.
Now that she had suddenly switched to a small stove, Su Wan felt it was much more convenient. Although she still had to stand on a stool to cook, it was obviously easier.
First blanch the beef brisket briefly, remove the small amount of foam, and then set it aside to drain.
At this time, heat the oil in a small pot, then fry the beef brisket until dry. Don't use too big a fire when frying. The beef fat in the beef brisket will come out soon, and the aroma will also come out.
After frying until dry, add the prepared onion, ginger, garlic, chili, star anise, pepper and cinnamon.
These are almost essential for cooking meat dishes. You don’t need to add cooking wine at this time, because a large amount of ginger slices is also used to remove the fishy smell.
When it is almost done, add the chopped tomato pieces. During the stir-frying process, the water will be released from the tomato pieces. After this step, you can add an appropriate amount of light soy sauce, dark soy sauce and hot water and start simmering over low heat.
Let’s stew it for more than an hour.
While the tomato and beef brisket are stewing, you can start preparing the rest of the dishes.
The second dish was the tender and slightly charred grilled steak.
Just like the beef brisket, soak the veal steak in water first to remove the blood.
In the usual sense, steak refers to more than one part. There are many classifications of steak in modern times, but generally speaking, they are basically the tenderloin part of the beef.
This part of the meat can be said to be the most tender part of the cow. It has no large fibers and tastes the best.
The best steaks can fetch astronomical prices these days.
The steak in Su Wan's hand is also quite good. First of all, the calf is only one month old and the meat is delicious. Secondly, Su Wan can cook whatever she wants with the beef.
But when you prepare the steak yourself, you must remove the white fascia on the surface of the steak, otherwise it will not be so tender when fried. It’s a lot of knowledge to talk about it, but as long as you understand one part, you can become a high-level chef.
What Su Wan cooks here is more like Chinese-style pan-frying, and she tries hard to retain the original flavor of the beef while making it extra sweet.
In fact, this step is a bit wrong, because when frying steak, the surface of the steak must be dry, so that the steak will be crispy on the outside and tender on the inside. So after removing the blood, be sure to wipe the surface of the beef dry, but do not use force when wiping, otherwise it will destroy the taste of the fibers on it.
At this time, wipe the surface of the meat carefully until you feel moisture, then sprinkle salt, black pepper, and chili powder on it, trying to evenly coat the surface of the veal steak.
Even though the steak is dry now, the salt applied will allow some moisture to seep out of the steak.
Su Wan completed this step very quickly, and immediately sent it to the ice cellar in the big kitchen for refrigeration.
In other words, the meat is fresh enough. You can marinate it for more than an hour and then fry the steak when it is almost time for lunch.
Because this is the most precious part of the cow, Su Wan handles it with extreme care.
When coming out of the big kitchen, Su Wan also went to take a look at the back kitchen. Seeing that everything was in order, she felt relieved.
Today's Seven Star Fish Balls and other dishes have been made more than once in the West Kitchen. Although it was a little chaotic this time, at least nothing went wrong.
Su Wan took a few glances and wanted to find Yu Shu again. When the seven-star fish balls were ready, she would ask her to help deliver them to the guards at the gate of the palace.
It was obvious that she was a little absent-minded, so she asked Xiaoyue Haruka for help. The two of them naturally agreed, as it was just a small matter.
After a short stay in the big kitchen, Su Wan returned to the small kitchen.
I have prepared two dishes but they are not finished yet.
Next, we will deal with the tripe and tendon. The tripe is roughly the stomach part, so it must be cleaned carefully and set aside after cleaning.
Beef shank is the meat from the leg of beef. If you eat steak for the fat and aroma, then eating beef leg will give you the pure taste of beef. Because there is very little fat on the beef leg, it is definitely a good choice for braised meat.
Su Wan was already preparing braised beef tripe and beef tendon, as well as beef intestines, beef tail, and beef hooves, and put them in the pot to braise together.
Clean these things carefully, then find a big pot and start blanching the ingredients.
After blanching, pour in boiling water and add various spices. If you put enough ginger slices, you don’t need cooking wine, but you should also add cooking wine in moderation.
After the water in the pot boils, turn the high heat to low and stew it on the side like the beef brisket.
After dealing with these things, Su Wan breathed a sigh of relief.
That's it!
The remaining meat needs to be stir-fried or cooked, and you can just prepare the ingredients slowly.
But since we've already braised the beef, why not cook some eggs, some raw fish balls, and some tofu all together?
You can even make some braised chicken feet as a snack!
Don’t be in a hurry, you can take your time. You can use the leftover marinade to make anything.
At the same time, the beef bone broth can also be stewed. The stewing time of the broth can be longer than that of other ingredients.
The white broth that is stewed out will be very delicious no matter it is the main soup, the side dish, or even used instead of water when cooking.
Su Wan had just put the lid on the broth pot when she heard someone coming from the small kitchen.
Su Wan thought it was Zhuo Hui and his men again, so she asked casually, "Guard Zhuo? Why are you here again?"
But when he looked up, it was Yan Pei.
Yan Pei was slightly stunned. Come again? She was familiar with that guard?
However, Su Wan was also very surprised to see Yan Pei: "I was just looking for you."
As she said this, she stuffed the snacks that had been divided long ago into his hands and said, "I wanted to give it to you this morning, but I forgot."
Yesterday, the old prison manager gave her some desserts from the dessert department. She divided them into several portions and saved this portion for Yan Pei.
It was thanks to Yan Pei that the aunt was able to come in time. Otherwise, according to the aunt, no one in the family told her that she could come to the palace to visit on May 11th.
Yan Pei suppressed his annoyance a little, looked at the snacks in his hand, and said, "Don't be so polite."
"You're welcome. I'm definitely thinking of you when I have something good."
Su Wan said seriously, only to see Yan Pei looking at her and nodding slightly after a while.
Why does it feel weird? Is it her illusion?
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