Su Wan also tried the mushroom and taro, and found it worthy of being a seasoning for meat dishes. The taro tasted very fragrant, and the mushrooms next to it were also delicious.
In this way, two of the six dishes have been prepared.
The remaining actions must also be done faster.
Let’s make braised spareribs right away. The ingredients used are dried bamboo shoots, carrots, and white, non-sweet sweet potatoes.
There are also eggs, flour and so on left.
Soak the dried bamboo shoots in hot water first and set aside.
Su Wan originally wanted to use carrots as the bones, but she temporarily replaced them with dried bamboo shoots, mainly because the color was more similar.
Li Rongrong just felt that Su Wan was bold. It seemed that she cooked as she pleased, but she always made delicious meals.
While the dried bamboo shoots are soaking, peel the carrots and scrape them into fine pulp. Steam the white-fleshed sweet potatoes and mash them into a paste. Mix the two together and the originally white sweet potato paste will turn into a flesh-red color.
It won’t work if you use red-heart sweet potatoes directly. White-heart sweet potatoes are generally drier, while red-heart sweet potatoes have more water and are not suitable for making this dish.
Flour, starch, five-spice powder and pepper powder are added to the red sweet potato puree until it becomes a batter.
At this time, the dried bamboo shoots have been soaked. Wrap the seasoned meat-colored batter on the bamboo shoots and then steam them directly in the pot.
After being steamed over high heat, it cannot be eaten directly, but the shape of the "ribs" can already be seen.
I don’t know whether the monks in this world eat eggs. If they do, they will just coat them in egg liquid and fry them.
But now we can only mix some dry dough, wrap the "spare ribs" in it and fry them in a pan.
This dry dough is made by mixing flour and starch with a little water and oil, and kneading it into flocs. It can be used instead of egg liquid or breadcrumbs.
After being fried, these "ribs" look very much like meat.
Regardless of whether it tastes like meat or not, it must taste delicious.
After all, it is seasoned first, then steamed, then fried, and the last step is stir-frying, and then some mushroom soup is poured in and simmered for a while.
How can this taste bad?
After taking it out of the pot, the remaining ingredients in the pot are poured on the "ribs". Who wouldn't be confused when seeing this, and who wouldn't ask, are these ribs fried just right?
The third dish, braised spareribs, is ready. The aroma and color are absolutely amazing.
Next is the braised eggplant fish. This dish is not special and we often eat it at home. Just replace the animal oil with vegetable oil.
The main ingredients are eggplant and pea flour, and it is not difficult to make.
But when it comes from Su Wan’s hand, it seems that this braised eggplant fish is different.
The fourth dish is ready, and the fifth dish is also related to peas.
However, the fifth dish does not use pea flour, but peas.
This dish requires special attention to preparation. First, select peas with larger grains and make small cuts on them. Make sure to make a cut on each one.
Then put the peas into the oil pan and fry them more thoroughly.
After fishing them out, add salt, vinegar, sesame oil and pickled peppers to the pea pot for seasoning. This plate of sweet and sour crispy peas can even be a great dish to go with wine.
This is also good to eat with just a meal.
Don’t underestimate this small plate. It takes a lot of time and effort to prepare it just by cutting it. It tastes crispy, sweet and sour.
The last dish is also a cold dish, which is simpler.
Bury the larger bamboo shoots under the stove and cook them until cooked, remove the outer shells, and then tear the cooked bamboo shoots into strips.
The bamboo shoots produced in this way are crisper and more tender. Finally, mix them with chili powder and various seasonings, mix well with the bamboo shoots, and serve them directly.
Bamboo shoots are already delicious, and doing this can ensure that the nutrients inside are not lost, and the taste is also better.
The taste of roasted bamboo shoots is even more different.
Six dishes were ready, and the last one was almond tofu soup.
This bowl of soup looks even more beautiful, with snow-white tofu and tender white almonds, a perfect combination of the two. It is also rich in nutrients. Su Wan is planning to add it to the menu of the western kitchen.
But the almond tofu soup made by Su Wan is naturally not that simple, but a more complicated method.
The scents combine better too.
Peel and chop the almonds that have been soaked in the morning, then add water to squeeze out the juice, boil directly in a pot, mix in the soy powder and stir slowly.
This is adding almond juice directly into the tofu making process.
The tofu made does not contain any almonds, but it has the fragrance of almonds. This tofu alone can be used to stir-fry a dish, which makes people feel what real almond tofu is.
After the tofu has solidified, cut it into pieces and stir-fry it with mushrooms and black fungus. Finally, add the mushroom soup and simmer for a while.
When it’s time to serve, season the white tofu, gray mushrooms, and black fungus.
This bowl of soup is both beautiful and delicious.
It can be said that this almond tofu soup is the highlight dish of today.
That’s not right. Let others say that every dish on the table is the highlight!
Now that this vegetarian meal has been served, who can say a word against the Shangshi Bureau?
Definitely can’t tell!
Six dishes, one soup, and rice were delivered to the small hall in the Shanchuantan next door on time.
The mage had long sensed that his disciples were restless. They had never been so restless before. How would this make other people feel?
The left mage looked at the right mage, oh, his disciples were also very uneasy, that was okay.
The mages from the left and right factions were secretly competing with each other, but the relationship between their disciples was good.
Take the present for example, they haven’t told anyone that Shangshisi’s food is delicious.
After all, if words are spoken out, they will easily reach the ears of their master, the great wizard.
The great wizard will certainly make them give up their greed and appetite.
That would ruin their meal.
In order to continue eating the meals prepared by Shangshisi, I decided not to tell Master!
If the two masters don’t know, then the two great wizards certainly won’t know either, right?
But when they thought about the food, they couldn't help but get excited.
I have been eating vegetarian food for so long, why haven’t I discovered the benefits of it?
As soon as it was time for lunch, the ten little wizards immediately became absent-minded.
But this is the place where the Shanchuantan Winter Festival is held after all. The two great magicians in the front looked at the restless disciples below, their eyes did not fluctuate at all, and the scriptures in their mouths were still as usual.
Next to him was the saint with a sincere expression. He was not so serious when listening to the reports from various departments just now.
Fortunately, at noon, that is, at twelve o'clock noon, these ceremonies finally ended.
The few young wizards were able to keep steady at first, but when they reached a place where the great wizard couldn't see them, they walked much faster.
The disciples following behind did not dare to say a word.
These people are already among the most powerful figures in the inner palace. If you say a few more words and make them bear a grudge, you will be in big trouble.
The great wizard may not care, but they are the most concerned.
The ten young monks walked to the dining room. Although they were monks, they had noble status, so naturally they had a place to dine alone.
At this time, the table was already full of food, six dishes and one soup, which were very fragrant and delicious.
Wait a minute!
How could it be meat!
Who sent this?
One of the monks licked his lips slightly. It would be fine if they ate in private, but eating in public was against the Dharma. He immediately pretended to be furious: "How did you send the food?! Why did you serve meat?"
The other monks had similar expressions, but their eyes were fixed on the food.
I’ve seen meat dishes before, but why were they never as delicious as this?
The young disciple next to him said quickly, "Brothers, I have also asked, and the people from the Imperial Food Department said that this is all made of vegetarian dishes, called Xiangxingcai. It looks like meat, but it is actually made of vegetarian dishes. There will be absolutely no problem."
Vegetarian food?
How is that possible.
There was a monk who had eaten meat in private a few days ago. Isn’t eating those ribs the same as this?
When I got closer, I realized the difference. The color of the meat was very similar, but the bones were a little different.
Is it really a vegetarian dish?
Everyone was half-believing and half-doubting. One of the monks said, "I'm sure the people from the Imperial Food Department wouldn't cheat us and trick monks into eating meat. They would only be punished, so this can't be a meat dish."
Since that's what he said, why don't you start eating? Never mind, just eat first. Even if it's really meat, it has nothing to do with them. It's all the fault of the Imperial Food Bureau.
The disciples who were serving meals nearby were drooling, with only one question in their minds.
Are these really all vegetarian?
Those ribs don't look like pork ribs at all, and the meat slices are so big, it looks weird no matter how you look at it.
As we were talking, someone's chopsticks had already picked up the slices of "twice-cooked pork". When they put it in their mouths, they first tasted the fried dough and then the soft radish inside.
But just as I tasted the radish flavor, I bit into the rich and chewy noodles on the outside, which were greasy and actually felt like meat?
Regardless of whether it is meat or not, it tastes so good!
The side dishes are also delicious.
What difference does it make whether it is meat or not, as long as it tastes good!
This dish can be eaten with two bowls of rice, and the soup at the bottom can be used to soak the rice. After working hard for the winter festival all morning, it is so nice to have a comfortable lunch.
The next dish was the braised spare ribs, which were crispy and edible even with the bones, and there were also braised eggplant fish, crispy peas, and spicy bamboo shoots.
There was also a bowl of steamed dish with a simple name, Mushroom and Taro. Each person got a small bowl and wanted to eat up even the soup base.
The soft taro paired with fried mushrooms gives off a fragrant aroma in every bite.
And this oil seemed to be even better than ordinary vegetable oil, and it seemed to have a more fragrant taste? It tasted just as fragrant as animal oil. If they didn't know that the Imperial Food Bureau would never dare to feed them animal food, they would have doubted what this oil was made of.
But none of these can compare to the almond tofu soup.
As monks, they have eaten many kinds of tofu, baked, fried, and all kinds of tofu.
But this kind of tofu is something they have never eaten before.
There is a faint taste of almonds in it, but you can't see the almonds. The black fungus in the side dish has a crispy texture, which makes the soup taste richer.
The cooking skills of the Imperial Palace’s chefs are surprisingly good.
It was an experience they had never had before. In the past, when they were in the inner palace, even the chef who was the saint could not cook as well as this.
Although it is called a vegetarian dish, it tastes better than meat. Moreover, this kind of exquisite cooking method is something they have never seen in their years as monks.
This kind of fantastic idea is really amazing.
Who would have thought that bamboo shoots and white sweet potatoes could be made into braised spareribs?
The braised spareribs were eaten clean, even the bamboo shoots in the bones.
This meal may seem meatless, but it is very satisfying!
Every dish was cooked very deliciously.
I originally thought that the winter festival would be very difficult to endure, but now it seems that it is actually a lucky thing!
A few monks decided that if their meals were good tomorrow, they would transfer the chefs from the Imperial Food Department to the inner palace!
Let them cook for you!
If there are ten of them speaking, the saint should give them some face.
The winter festival ends tomorrow, and I’ll go back to collect the people!
Who said these meals are so delicious!
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