Nanny from the Dessert Department has indeed been coming more frequently recently, but this time it was really a coincidence and only scared Yu Shu.
She knew that the Dessert Department had been trying to find Su Wan recently!
The right hon. has said it several times.
The honey-braised sweet potatoes made by Su Wan are indeed delicious, but there are similar dishes in the palace, but Su Wan has a good control of the heat and is particularly good at collecting the sauce.
But now that Mammy likes her, she naturally likes the food she cooks.
Fortunately, the nanny came only to deliver the newly arrived sugarcane, and she had other things to do in the dessert department, so she didn't stay long.
Not only Yu Shu breathed a sigh of relief, even several managers breathed a sigh of relief.
They don't want Su Wan to leave either.
Everyone knows the dishes that Su Wan cooks.
The reason why they haven't gone to other places yet is that the Director of the Imperial Food Department has not returned yet and Deputy Prime Minister Nan is still in the palace, otherwise they would have started to ask for people a long time ago.
Su Wan looked at everyone's expressions helplessly and decided to quickly make the next dish, which was stir-fried lotus root slices.
But how to make the lotus root slices sour and crispy without any astringency is not easy!
Lotus root slices themselves are also divided into two types. The one with nine white holes is the crispy lotus root, and the one with slightly darker pores is the smooth lotus root.
Different types of food produce different dishes.
The lotus root slices chosen for stir-frying are naturally crispy lotus roots that look white and tender.
Now cut the lotus root into thin slices, then wash it in water to wash away the starch inside. The fried lotus root will be more crispy. The same goes for fried shredded potatoes. If you want it to be crispy, you have to wash away the starch inside.
Just wash it a few more times, prepare the lotus root slices, and cut the onion, ginger and garlic. Lotus root is best eaten with minced ginger, which increases appetite and is considered a cool food. The same is true for lotus root. The two are the most compatible and taste even better.
Pour a little oil into the pan, sauté the scallions, ginger and garlic directly, then pour in the lotus root slices and start stir-frying. When it is half cooked, add some salt and vinegar and continue stir-frying. When the seasoning is almost ready, add a small amount of water and start simmering.
This speed is very fast. If the fire is big enough, it will be ready soon.
The lotus root that comes out has a hint of sweetness from the lotus root itself, as well as an appetizing sour taste, making it very suitable as a morning side dish.
This kind of lotus root is really delicious when paired with multi-grain porridge.
The five-grain porridge is cooked as soon as it arrives.
Su Wan had cooked many porridges before, and she always soaked the ingredients in advance.
If you cook it in a big pot, you have to do it slowly, but when you cook porridge in a small pot, you have to cook the porridge quickly and the meat slowly, which means, use a higher fire to cook the porridge and a lower fire to cook the meat.
So after the honey-braised sweet potatoes and stir-fried crispy lotus root are made, the five-grain porridge is ready.
The last thing to add was, of course, the pickled vegetables from the miscellaneous store.
Last time something happened at the Shangshisi, the Zaliku distributed a lot of supplies to each kitchen in case of emergency, but basically no one had much.
So when Su Wan was making the menu, she just added this item.
Such light dishes are best eaten in autumn when the heatwave is prevalent, and the five-grain porridge also ensures that the body remains warm.
Anyway, everyone who ate it felt very comfortable.
The crispy lotus root has a sour and sweet taste, and the sweetness of the lotus root slices themselves is the original taste of lotus root, which is naturally very good.
The five-grain porridge is cooked until soft and tastes sweet and nourishing.
The honey-roasted sweet potatoes were loved by everyone, especially the deputy chief steward of the Imperial Household Department, who was old and had poor teeth, and the chief steward of the old warehouse.
As for the chief steward of the Treasury Department, needless to say, he likes all kinds of sweets.
I used to hide it when I wasn’t familiar with everyone, but now I don’t hide it at all.
He just loves sweets!
Therefore, he had a very good impression of Su Wan, and he also knew why the Third Prince looked at Su Wan like that and asked him to send people to check. If there were any inexplicable people outside the palace looking for Su Wan, he must report it.
It's hard for the Third Prince to care about this matter even though he is so busy.
However, the Third Prince's work is going more smoothly now, which will be of great benefit to the Third Prince's court meeting on November 6th.
After making breakfast, it is naturally time for lunch.
Lunch should naturally be more formal and include some meat.
The meat that Su Wan chose was steamed pork in lotus leaf.
Lotus leaves are the best choice in this season. The fragrance of lotus leaves can also reduce internal heat, and they are also suitable for summer. As for the steamed pork with rice flour?
The outside is soft and crumbly, while the inside is exquisite and delicate.
The crispy and non-greasy steamed pork in lotus leaf was once Su Wan’s favorite.
Now I make it for everyone to eat.
Steamed pork with lotus leaf is a Zhejiang dish. There is a legend that it is related to Lord Guandi. It is said that in order to test the loyalty of his subordinates, he accidentally invented the method of wrapping meat in lotus leaves. People gradually found that the meat wrapped in lotus leaves was particularly fragrant, so this method was created.
Moreover, this dish looks simple and elegant, which is in line with the aesthetic of Zhejiang cuisine.
Zhejiang cuisine is delicately prepared, light and elegant, and very distinctive.
The ingredients for this dish are carefully selected and the knife skills also require precision.
First, cut the pork belly with skin into slices that are neither too thin nor too thick, and the shape should also be a beautiful rectangular shape.
The lotus leaves also need to be cut. The cut lotus leaves should be scalded in water first, and the size of the cut leaves should be just enough to wrap a piece of pork.
After these things are prepared, start marinating the pork belly.
One of the things needed to marinate pork belly is sweet noodle sauce. There is no need to describe the taste of sweet noodle sauce. Everyone likes sweet noodle sauce, and it also fits the taste of Zhejiang cuisine.
Then add the usual seasonings, such as cooking wine, salt, sugar, onion and ginger.
While the pork belly is marinating, start making fried rice noodles on the other side.
This fried rice noodles is different from the ones we usually eat at roadside stalls. Instead, the rice is ground into powder and then fried again on low heat until dry. Five-spice seasoning is added to the rice powder and fried together until fragrant.
Roll the marinated pork belly for half an hour in the fried rice noodles, cover it with rice noodles, and then place it on the cut lotus leaves.
If you steam it in this way, after an hour, the meat inside will be soft and rotten, and it will not only have the aroma of rice noodles and pork belly, but also the fragrance of lotus leaves.
Although the process of making this dish is a bit complicated, it is really delicious.
Each small lotus leaf package is small and exquisite. Then slowly open it and put the slices of steamed pork with rice flour into the complete large lotus leaf.
In this way, a plate of food is ready.
The lotus leaves can be reused after being washed, but after using them a few times, you need to use new lotus leaves so that the fragrance of the leaves will be stronger.
The steamed pork with rice flour tastes neither greasy nor oily, but is fragrant and delicious, with a slight aftertaste of sweetness from the sweet noodle sauce. Because of the color of the sauce, the steamed pork with rice flour also looks beautiful and rosy.
This is the main course for lunch. Although it is a meat dish, it still has a light taste, not too strong and will not irritate the spleen and stomach.
According to the two stewards of the Shangbaojian, after having dinner with Su Wan, they felt better and no longer had to eat the greasy food in Kyoto restaurants.
If the restaurant owners heard this, they would be unhappy, right?
There are indeed quite a few restaurants in Kyoto.
The streets are lined with restaurants, each one more prosperous than the other, but even restaurants have their bottlenecks, such as Fengqinglou, where Su Wan's biological father lived.
Just by listening to the name Fengqinglou, you can tell that it is a restaurant that pretends to be elegant. It usually sells exquisite tea and snacks, among which white dishes are very important.
This is the job that the original body's father, Mr. Su, was in charge of. He was also a chef here, with several apprentices.
But nowadays, the fashion in Kyoto is developing faster and faster, making it hard to keep up with people.
When it comes to making some old-fashioned dim sum, Mr. Su can still do it, after all, it is a family craft, but he is not good at making new things.
But Kyoto changes every day. Today people like to eat cold skin, and tomorrow they like to eat cold noodles. Recently, roujiamo is becoming popular, and braised pork rice is not bad either.
So the boss of Fengqinglou asked several chefs in the kitchen to come up with some fresh dishes quickly. The palace always leads the trend, and the business of our Fengqinglou is getting worse and worse, so we have to think of a way out.
Anyway, Master Su is very worried. His fourth daughter is also in the palace, but why hasn't he heard her talk about what people eat in the palace? Why not ask her?
Su Wan didn't know about these things yet. She had already cooked the rest of the dishes.
The most important thing is to make the lotus leaf steamed pork, and the rest is simple, such as stir-fried celery with black fungus, shredded pork with chrysanthemum and lily and okra.
There are both meat and vegetarian dishes, mostly seasonal vegetables. The ingredients are cheap, and the palace servants can eat well.
You can see it from the two meals on the first day.
Autumn menus are quite different from summer menus.
Both Chinese spinach and celery can whet the appetite and are easy to digest. Not to mention okra, which is an excellent food for autumn.
These vegetables would be good to make soup later.
But today's soup is naturally pear soup.
It is absolutely true that autumn is the best season for drinking soup, and pear soup is a very easy soup to make.
Simply wash the pears, cut them into pieces, and put them into water to start cooking. After the water boils, turn to low heat. When the pears turn dark in color, you can turn off the heat.
Now you can let the pear soup cool down a bit, and then pour in the honey or sucrose.
This pear soup is today's soup. It looks simple, but it can clear away heat and promote salivation. A bowl of pear soup in autumn can reduce the heat in the body.
When several stewards came, the first thing they saw was the steamed pork with lotus leaf flour. This dish is really cute and the shape is unique.
Even people who have eaten many delicacies will find this Zhejiang dish really beautiful. After learning the general process of its preparation, the Imperial Supervisor said: "You will never tire of fine food and you will never tire of delicate meat. That's probably what it means."
The remaining three dishes are also good in their own way.
Before, the chief steward of the Shangbaojian would definitely not want to eat such light dishes, but light does not mean it is not delicious.
On the contrary, the ingredients are particularly fresh recently, so we can make dishes like this without using too much oil or salt.
The aroma of the food itself, coupled with proper cooking, makes it delicious!
Even the last dish of fried okra with lily was eaten with rice, not to mention the steamed pork with lotus leaf and slightly sweet pork belly, which was completely different from the braised pork with soy sauce.
They are obviously all pork belly, and they are all pork belly with skin. First of all, the shapes are different, and then the cooking methods are different, and the marinating methods are even more different, so the tastes are naturally very different.
The common point is of course that they are delicious, as long as they are delicious!
The lotus leaf steamed pork was the first to be cleared, and then every dish was eaten up, even the soup.
They haven't eaten Su Wan's homemade meals for a long time. It was okay in the morning, but by noon, who could resist it?
The deliciousness of these foods once again exceeded everyone's imagination, and everyone couldn't help but look forward to what surprises there would be in the following days.
After finishing the meal and drinking a bowl of pear soup, I wanted to take a nap in the small kitchen.
Yan Pei, who was also having dinner, had his meal in the Guandi Temple, and Lord Guandi also got a portion of steamed pork with rice flour. Regardless of whether the legend was true or not, it was definitely right to honor Lord Guandi with delicious food!
Yan Pei paused while eating, and looked at the guard Zang Dongxin and thought, "Is Miss Su Wan's father asking at the palace gate?"
"Yes, about what happened just now."
Yan Pei nodded: "What about now?"
"He didn't dare to ask more questions. He just asked the people in the nearby restaurants and then went back."
Since he had contact with Su Wan, Yan Pei also knew about Su Wan's family.
Like this father, he always thought that there was no third aunt and fourth daughter in the family. This time, Su Wan entered the palace at a young age because she replaced her sister's name.
Replacing the name is in accordance with the procedure, but using the younger daughter to replace the older daughter certainly means that he does not truly love the fourth daughter Su Wan.
There must be nothing good about his coming here.
"Be more careful."
The father Su Wan they were talking about had already returned to his home in Chongnanfang.
Today, when I returned home from Fengqing Tower, I somehow ended up at the palace gate, and I went to Lingtai Gate near the west kitchen.
But after asking a few questions, Mr. Su regretted it. What kind of place was that? He was asking questions without thinking and was probably going to die.
But today, the boss of Fengqinglou said that his apprentices could handle the snacks anyway, so Master Su could go home and rest early.
These words made Master Su feel uneasy.
Is this what it means to teach the apprentice to starve the master to death?
Fortunately, he did not teach sincerely. If Fengqinglou was separated from him, something would definitely happen. There is no need to think about it.
However, this situation still made Mr. Su feel a strong sense of crisis.
Fengqinglou's business was indeed not good. Did the boss want him to leave? Even if he did, it should be the younger disciples who should leave.
But when I think about my monthly salary, it seems to be higher than that of all my young apprentices combined.
After all, Mr. Su had looked at the store himself, so he understood a bit of it.
Thinking that the popular food in Kyoto recently all came from the palace, he thought of going to see his fourth daughter Su Wan and ask her what was popular in the palace recently.
After all, he had lived in Kyoto for so many years, and he knew that the remote western kitchen where Su Wan was assigned was not very good, as it was close to Lingtai Gate.
But seeing the towering Lingtai Palace gate and the patrolling soldiers, he only dared to ask a few questions and then quickly left.
But the braised pork rice nearby is really good, and Mr. Su even bought one back.
If only there was a way to contact the fourth daughter in the palace.
In order to avoid losing his job, Mr. Su went to see his third aunt after a long absence, but he only went after eating the braised pork rice.
He finished his meal and went straight to the third aunt's room.
Because of Su Wan's instructions, the house is now at least not so shabby. When you walk inside, you can see the things that Su Wan asked others to send.
The third aunt was sewing and mending. She thought her daughter was growing fast and would definitely need underwear when they met next time, so she made a few more pieces.
You also need to prepare clothes for autumn and winter.
The third concubine lives a relatively leisurely life. Now that she no longer has to do rough labor, she feels much more energetic.
But when he saw Mr. Su come in, he was so scared that he stood up.
She was not close to the master and they didn't talk much to each other. Why did the master come here?
Wait for the purpose of your visit.
Although the Third Aunt did not understand what was going on in the palace, she knew that revealing the situation in the palace casually and making special contacts would inevitably affect her daughter.
So the Third Aunt stammered, "I'm afraid it won't work. Every time I wait for others to contact me."
This is true. Su Wan asked Yan Pei to deliver something. In Su Wan's opinion, it all depends on Yan Pei's timing.
But Yan Pei naturally asked his men to handle these matters, and they came every time, so that even the third aunt could not figure out the situation.
Besides, because her daughter entered the palace, the Third Aunt had also inquired about the palace rules, and now she also said: "The palace rules are strict, and you are not allowed to ask casually."
Seeing that the Third Aunt was hesitant in her words, Mr. Su became impatient and simply left in anger.
When someone set foot in this small courtyard again, it was the smiling Second Aunt. She held Third Aunt's hand affectionately and praised her as soon as she opened her mouth: "Look at your craftsmanship. No wonder the ladies in the palace like it."
All the ladies in the palace like it.
This is naturally what Su Wan said.
Asking the third concubine to embroider purses for the female official also gave her an excuse to shirk the rough and tiring work.
When Second Aunt talked about this, it seemed a little strange.
But the Third Aunt, who was usually very amiable, had a cold face when facing the Second Aunt. Although she was usually good-tempered, she also understood that it was because of the Second Aunt that the maid who entered the palace changed from her third daughter to her fourth daughter.
How could she not be angry?
Thinking of Wanwan's suffering in the palace, the Third Aunt became furious.
Seeing that the Third Aunt was unmoved, the Second Aunt's smile slowly disappeared.
If you don't accept the toast, you will be punished by drinking the wine.
very good.
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