Crossing over reveals a waste's difficult journey home

Jiayao said this not because he looked down on Jiang Tuan or thought that he couldn't cook. He could even make beans into white and tender tofu, so he didn't doubt whether he could cook other things.

The reason why he spoke was that he felt that Jiang Tuan was a prince after all. How could he not be terrified when a prince was cooking meals in the kitchen and he, an imperial eunuch, was watching on the side?

Jia Yao was afraid that if someone spread the news, they would think that he looked down on the prince, and he would have no way to explain it. If that was the case, why didn't he help? That way, others would have nothing to say!

Besides this, he also had his own little thoughts.

He thought that if the prince could make something like tofu, he might be able to make other amazing things. If he learned one or two things, wouldn't he be able to prepare better meals for His Majesty?

But he knew that in the eyes of many aristocratic families, some cooking methods were things that could be passed down and would not be easily known to others.

When he made the suggestion, he was already prepared and would not feel wrong if he was rejected. To his delight, Jiang Tuan did not reject him.

"Okay, I don't know how to use the kitchen stove, so it's great that you can help me."

Jiang Tuan is not a person without self-awareness. He knows when he can do it himself and when to ask for help from others.

In modern times, there are induction cookers, microwave ovens, ovens, measuring cups, timers, and so on, many things that are very convenient to use.

As long as you have a certain cooking foundation and are not a clumsy person, you can learn by following the videos on the Internet and you will most likely be able to make a few good things. Even if you don’t do it well the first time, you will always succeed by trying a few more times.

What about Daxia? He used firewood for cooking and a clay pot. He had no timer, no measuring cup, and no step-by-step video instructions. It was not easy for him to make delicious food.

While preparing everything, he was already thinking about how to ask Jiayao to help him cook, or find someone in the kitchen with good cooking skills to help him cook.

Unexpectedly, Jiayao offered to help him before he even opened his mouth. He was very happy and felt that the other person was a good person.

With help from others, Jiang Tuan officially started to work.

Double skin milk and ginger milk have simple ingredients and are not difficult to make. If you want to make them well, the key lies in the proportion of ingredients and the control of the heat.

Since double skin milk is a little more complicated, he decided to make this first.

The general method of making double skin milk is to boil the milk to a certain degree, and then let it cool down to form a layer of milk skin.

But I don’t know if it’s his fault or for some other reason, but every time I cook ginger balls, the milk skin I get is only a thin layer, which makes it very easy to fail.

In order to increase the success rate, he learned a trick on the Internet and changed boiling to steaming, which would make the milk skin much thicker.

In modern times, he has a mobile phone and a timer, and can control the time accurately. But in Daxia, it is not so convenient. He can only tell the Imperial Household Official that after the water boils, this small bowl of milk only needs to be steamed for about half the time of half a quarter of an hour.

If you fail this time, the worst that can happen is that you try a few more times. It won’t be a big problem.

While the milk was steaming, Jiang Tuan asked Jia Yao to beat an egg, separate the egg white and yolk, and use only the egg white. Then he put maltose in the egg white and began to stir to fully blend the maltose and egg white.

Watching Jia Yao stirring the food, Jiang Tuan missed sugar more and more.

Honey is a good thing, but unfortunately there seem to be many taboos.

Having learned that honey and tofu cannot be eaten together, he did not dare to use honey when making double skin milk, for fear that there might be some precautions that he was not aware of, so he had to use maltose instead.

However, maltose is a bit sticky and not very convenient to stir. It should be fine to make double-skin milk or something, but what if he wants to make a cake in the future and needs a lot of sugar? I don't know if this thing will work.

In order to better stir the maltose and blend it with the eggs, he had to ask the Shaofu to make him a mixer? Is this really okay?

While Jiang Tuan was daydreaming, Jiayao had mixed the egg whites and said the milk was almost done steaming.

Jiang Tuan didn't know how Jiayao knew the time was up when there was no timer and he didn't even see Xiang, but he chose to believe that the other party was a professional chef.

The steamed milk cannot be used immediately after being taken out. It needs to be cooled and a layer of milk skin is formed on the top.

To Jiang Tuan's surprise, as soon as he said it needed to be cooled, Jiayao immediately called a eunuch over, who came with a fan made of some unknown leaf and began to slowly fan the milk.

This practice of having people fan themselves to cool down made him stunned for a moment.

Okay, he understood. This was the imperial palace, and the food was for the royal family. It didn't matter if it was complicated or luxurious.

While waiting for the milk to cool down, Jiang Tuan asked Jia Yao to prepare the ginger juice needed for making ginger milk. First, peel the ginger, cut it into small pieces, mash it into ginger powder, and squeeze out the juice.

The ginger juice is ready, and the artificially cooled milk is also ready. Looking at the milk skin and ginger ball on top, I know that the critical moment has come.

He asked Jiayao to use chopsticks to lift the milk skin slightly, creating a space for the milk to flow out, and then pour the milk into the egg white prepared earlier and stir thoroughly.

One thing to note here is that you cannot pour out all the milk in the bowl, you have to leave some, otherwise the milk skin may not float up when you pour it back.

The stirred milk and egg white need to be filtered so that the double skin milk will be more delicate and smooth.

But then the problem came. Daxia didn't have a sieve, or rather, it didn't have the kind of fine, small sieve that could be used to filter such things.

In the end, Jiayao came up with a solution and used a piece of clean burlap to replace the sieve.

Pour the filtered liquid into the milk skin that was lifted up before, so that the milk skin can float on the liquid.

After completing all the preparations, the last step is steaming, which will probably take slightly less time than half an incense stick.

The double skin milk is done, and the next step is to make ginger milk.

The difficulty for Jiangtuan to make ginger milk by himself lies in the ratio of milk and ginger juice and the control of the temperature of the milk.

Because Daxia's milk was not the boxed milk he used in modern times, and he was afraid of hygiene problems, he asked Jiayao to boil the milk first and then add maltose to it.

Then the question arises again. When he made ginger milk before, he had a thermometer that could accurately control the temperature of the milk. He could visually see when to pour the milk into the ginger juice that had been prepared before. What should he do now?

After thinking about it, Jiang Tuan decided not to worry about it too much. If it doesn't work once, try again. It will eventually succeed!

Feeling that it was almost done, he asked Jiayao to pour the slightly cooled milk into the ginger juice from a higher position, and the rest depended on the effect of time.