Shangshi female official

On April [-]th, the birthday celebration banquet for the officials was arranged in the Jianji Hall, the rules were similar to the previous ones, and the meals for the officials were co-organized by the Guanglu Temple and the Supervisory Bureau.

Princes and daughters-in-law, as well as royal relatives, and envoys from foreign countries are handled by the imperial dining room.

Some dishes had already been prepared six or seven days ago, and the dinner on April [-]th was a birthday banquet, and the imperial dining room was already extremely busy that afternoon.

The broth to be used on the second day must be prepared today, and the broth ingredients used in each dish are fundamentally different. In addition to stewing their own soup, each dining room also prepares the broth for daily use. This is just the preparation of the soup.

In addition, there was a birthday banquet for the Holy Majesty for the dinner, and the people in the first meal room came and went in a hurry, and there was no chance to sit down. The only good thing was that the Holy Majesty mentioned the need to be frugal, and the birthday banquet was only a few tables in Kunning Palace.

Wang Yifu led the maids to cook several pots of high soup, sorted the ingredients for the second day in the dining room, put them in a large round dustpan on the yellow bamboo shelf outside the door, and prepared them for tomorrow's use.

The ingredients to be processed in advance have already been arranged by You Sishan, and they are only waiting for tomorrow's use.

There are also some ingredients that require fresh ingredients, and Guanglu Temple will deliver them early tomorrow morning. She also asked people to save space, and they will be stacked tomorrow.

You Sishan has already arranged the area, and the stove on the right side of the door is used for the empress's lunch, and the rest is used to prepare palace banquets.

Dragon scales in abalone sauce, bamboo shoots with chicken marrow, emerald shrimp rings, vegetable gall in golden soup, these four dishes had to be taken out of their dining room.

Since Yinshi, the maids in the empress's dining room have been removing scales from fish skins and bone marrow from black-bone chicken bones, leaving only a small section of cabbage heart that is as long as the thumb of the rapeseed.

Dragon scales in abalone sauce are divided into two parts, one is the ingredients, the skin of the giant grouper is used for the skin, this Guanglu Temple buys some fish and fish skins from the sea every year, some of the skins are dried and used, and the other is stored in the warehouse.

The whole fish skin was half the size of a table. The fish skin had been steamed last night. After steaming, the fish skin was rolled into an elbow-length cylinder. After soaking in cold water for a long time, the fish scales came off with a slight pull.

The second is to use the half-day-prepared broth with abalone to cook the juice. It needs to be thick and rich. Before it thickens, the fish skin has to be boiled in the soup to taste.

Chicken marrow bamboo shoots are to remove the bones of the black-bone chicken, cut off the chicken bones and dig out the bone marrow, chop the chicken into mud, then hollow out the bamboo shoots, stuff the mud into the bamboo shoots, and stuff the marrow into the chicken.

Finally, use the chicken soup that has been boiled for a long time as the base, steam the bamboo shoots with the chicken soup, slice the bamboo shoots obliquely, each slice has three layers, the heart of the bamboo shoots is the pith, the middle layer is the chicken paste, and the outer layer is the skin of the bamboo shoots.

Carve a phoenix with white radish on the plate, put the bamboo shoots into tails, and the feathers are like peacock feathers, and finally pour black chicken soup.

Emerald Shrimp Ring is a dish that looks easy, but it takes a lot of effort to make. The cucumbers should be ripe, fragrant and crisp. Cut the cucumbers into thin slices and scoop out the flesh.

Shrimp must use river prawns, remove the head claws and shrimp lines, and put the river prawns into the cucumber.This kind of emerald shrimp ring is over-oiled, so it needs to be cooked quickly. When the oil is just cooked, it will be out of the pan immediately, and the excess oil must be absorbed on the oil paper.

In this way, the cooked shrimps tightly hold the cucumber slices, and the cucumber slices do not collapse, and they still maintain their appearance, which is very beautiful.

This dish is clear and fresh. Although the cucumber is ripe, it is still crispy, and the shrimp is tender and springy. Both of them have a hint of sweetness, and they are not greasy at all.

Golden Soup Vegetable Gallbladder, golden soup relies on pumpkin and high broth to boil juice, while vegetable gallbladder only takes the heart of the cabbage and boils it in the high soup, then arranges it in a green circle on the plate, pours the golden soup, looks good, and the vegetables are also fresh and tender.

On the [-]th day, the palace banquet for foreign ministers began, and the imperial dining room served cold dishes first.

The exotic pickled vegetables that Wang Yifu took care of every day were all opened today. She checked all the vegetables carefully, and there was no problem.

The two dishes of pickled pickled cucumber and spicy pickled cabbage, together with the sweet and sour radish made in the palace, osmanthus glutinous rice lotus root, perilla, green plum, sea grape and sesame paste, are served in six azure trapezoidal bowls. These six bowls can be placed in a fan shape, in line with their elegant culture.

After the vegetarian cold dishes are finished, add meat dishes, preserved eggs with tiger skin pepper, shredded water, stir-fried chicken, goose wings with sauce, spicy cold rabbit, amber knuckle, rouge beef tongue, and the cold dishes are finished here.

The hot dishes are served with abalone sauce and dragon scales here. Except for the table on the holy table, which must be served on a yellow-glazed large plate, the rest are served on a white-glazed lotus-patterned plate.

The ladies in the palace were all busy preparing the dishes, and there should be no trace of soup or sundries on the side of the dishes. All the dishes served had to pass through You Sishan's eyes. She was like an eagle, and she could not hide any small flaws at a glance.

Followed by pine nut meat, gold and silver hoof, gold stick spicy mutton, beef brisket with watercress, flamed venison, plum blossom five vegetables, gold crab heart fish ball, sea cucumber with green onion, lotus shark's fin, braised hairtail, dripping Guanyin, chicken sauce thirteen shreds, three sets of duck, chicken marrow bamboo shoots, crispy pigeon, emerald shrimp rings, potted yellow croaker, and the last of the hot dishes is the golden soup vegetable gall that they will serve in the dining room.

Among the recipes, the relatively unfamiliar one is Dripping Guanyin. The name of this dish is rare, the ingredients are rare, and the method is even rarer. Only the first dining room is worthy of this task.

All the abalones are made of two-headed abalone, which takes a few days to prepare.First of all, the abalone has to be soaked, and after the soaking is almost done, it is then steamed.

First, the abalone must be steamed with ginseng and old duck soup. Since the abalone is not easy to be soft and rotten, it takes a long time to steam, so the original soup must be added at any time. Then, it must be steamed with Ganoderma lucidum hen soup, and finally steamed with velvet pigeon soup for the last time.

When the abalone is steamed, the soup left in the plate is poured over the abalone, and the dish is ready.Wang Yifu watched the people in the first dining room watch the fire every day, and she couldn't relax every day.

It is said that this dish can have three layers of flavors on the abalone, the outer layer of velvet pigeon soup, the middle layer of ganoderma hen soup, and the abalone heart can taste the taste of ginseng and old duck soup.

Because of this, this is also the most eye-catching dish of this palace banquet.

When the hot dishes are finished, the birthday celebration dishes in the Imperial Dining Room should be on the stage. After the Golden Chi Youlong celebrates the birthday, the guests will be served colorful birthday noodles.For the birthday of the Holy One, longevity noodles are indispensable, followed by hot soup, prepared are blood swallow soup, high mountain thousand mushroom soup, and thousand petal chrysanthemum tofu soup.

After drinking the soup, order and pastries on top. The Yushanfang has prepared four kinds of 24 flower points, snow-covered red sand, magnolia crisp, and hawthorn cake.

For the last fruit plate, Wang Yifu thought that fruits and vegetables were rare at the turn of spring and summer, and there were only mulberries and plums. Unexpectedly, there were a lot of fruits stored in the cold cellar in the imperial city every year. The empress ordered loquat, watermelon, honeydew melon, grapes and apples to make the fruit plate.