Crossing over reveals a waste's difficult journey home

As long as the steps are correct, the proportions of the ingredients are correct, and the temperature is controlled accurately, it is actually very easy to make ginger milk successfully.

After waiting for a while, Jiang Tuan felt that the time was about right, so he personally opened the lid of the ceramic bowl and took a closer look.

Well, it looks okay, but I don’t know how it tastes.

He took a spoon from Ning Ling and took a sip. It tasted good but a little spicy.

Why is it spicy? He used ginger juice and milk in the exact same proportion as before. Could it be that the ginger from Daxia is extra spicy?

Just when Jiang Tuan was about to chew some raw ginger slices to see if Daxia ginger was spicier than modern ginger, he caught a glimpse of the jar of maltose.

As if possessed, he took a pair of clean chopsticks, took out some maltose from the jar and tasted it.

Jiang Tuan doesn't particularly like sweets, but as a modern person who has eaten a wide variety of sugars and desserts since childhood, he can still taste some differences in sweetness.

After tasting it, he found that Daxia's pure maltose without any additives was a little less sweet than modern white sugar.

That's why the ginger milk he guided others to make this time was spicier than the one he made himself before.

"My Lord, is there something wrong?"

"Try it, is it a little spicy?"

Jiayao's eyes lit up when Jiangtuan opened the lid.

He thought that grinding beans into pulp to make tofu pudding was already a magical thing, but he didn't expect that milk and ginger juice could also make something that looked similar.

Isn’t this really a magical method?

Out of shock and curiosity, when Jiang Tuan asked him to taste it, he did not refuse. He picked up the spoon and carefully scooped a small piece into his mouth.

The tender and smooth texture is comparable to freshly made tofu pudding. The difference is that tofu pudding does not have the rich flavor of this thing called ginger milk.

As soon as you take a bite, the special aroma of milk instantly fills your entire mouth, followed by sweetness and spiciness, with a slight spiciness in the sweetness, making you want to take a second bite after the first one.

Jiang Tuan said it was a bit spicy, but how should he put it? He couldn't taste it. It wasn't because he had never eaten it before and didn't know how sweet or spicy it should be, but because he really didn't feel it was very spicy.

"Your Majesty, I don't think it's too spicy. The sweetness is just right."

Is it suitable? Jiang Tuan took another bite and still felt that it was spicier than what he had made before. He looked at the jar of maltose again, patted his forehead, and understood.

The people of Daxia have few sources of sweetness and eat little. Some people may not eat any other sweetness throughout the year except for some fruits.

What about modern people? Sweetness has become an indispensable part of daily life. If it were not for health reasons, some people would like to have sweets three times a day.

One is eaten only occasionally, while the other is eaten frequently, so of course everyone's tolerance for sweetness will be different.

He knew very well that people in Daxia ate less sweets and that the sugar in Daxia was not as sweet as modern ones, so why didn't he think that the sweetness of what people in Daxia ate was different from that of modern people?

He suddenly remembered something. It said that when Chinese people go abroad and eat foreign sweets, the sweets that foreigners find delicious are so sweet that the Chinese people feel they are choking to death.

Now that he and the Daxia people have exchanged identities, why can't he understand? Well, since the Daxia locals say it's suitable, then let it be.

After trying the ginger milk, the double skin milk is also good.

Jiang Tuan took a look and thought that the double skin milk was not as good as the ginger milk in terms of appearance. It seemed a little bit out of shape.

It may not look good, but it tastes good. It has a slightly sweet aroma from the milk, and when cooked red beans with maltose are added, it immediately becomes much brighter visually, which should be in line with children's taste and aesthetics.

"This doesn't look very good. It should be a problem with the heat and steaming time."

For a chef, as long as he knows the ingredients and cooking methods, long hours of practice are inevitable if he wants to make something well.

After hearing Jiang Tuan say that it was a matter of heat and time, Jia Yao immediately assured him, "Don't worry, Your Majesty. I will definitely be able to do it well after trying a few more times."

The chef had promised, so Jiang Tuan naturally believed it. After making and tasting the two desserts, he added a few more things.

For example, his method is relatively simple and lazy. Some people have very high requirements for the timing of adding sugar, the uniformity of stirring and the steaming time. If Jiayao wants to make better, he can study it carefully.

For example, after the double skin milk is made, it can be refrigerated to make it taste better. In addition to red beans, you can also add some other fruits to garnish it.

While the two were discussing desserts, Jiayao's horizons were broadened, and Jiang Tuan learned that there is ice in summer, and it is no problem to refrigerate it in summer.

I'm very happy to know that Da Xia has ice ginger balls. So, can he consider making other desserts?

Jiayao is indeed a professional. Without Jiang Tuan’s guidance, he made double skin milk and ginger milk several times by himself. By the third time, he had done it very well, better than what Jiang Tuan had made in the modern world with all kinds of auxiliary products.

Seeing Jiayao was so helpful, Jiang Tuan felt that whether he could have a delicious meal in the future might depend on him.

He began to recommend steamed buns and stir-fried dishes to the other party, hoping that the other party could make the actual products based on his explanations.

Jiayao now feels more and more that his previous hesitation was a mistake. He should have found a way to meet Jiang Tuan earlier.

Look at it now, he has only been in contact with the other person for a short period of time, and the other person has already taught him how to make two kinds of desserts and told him many things he had never heard of before.

"If you add something called yeast powder to wheat flour, will the steamed wheat cakes become larger and fluffier? Will dishes fried in an iron pan with oil taste better?

How to make yeast powder? I have never heard of it. I will ask and then reply to Your Majesty."

Jiang Tuan didn't know how to make yeast powder, but he knew that when his grandmother's generation didn't have yeast powder, they used old dough as yeast powder.

Unfortunately, he was not very clear about the method of making the old noodles, so Jiayao had to figure it out by himself. As for the iron pot, he didn't need to worry about it, as he had already told the attractive Shaofu Yu Yuan about it.

Yu Yuan assured him that as long as the iron smelting went smoothly, he would make him an iron pot as soon as possible.

Although I failed to solve the problem and prepare a delicious meal immediately, I was already very satisfied with the food.

His father told him that if he wanted to be a good cook, he should not be satisfied with what he knew but should be good at discovering new things.

He always remembered his father's words. Even after becoming the Imperial Household Official, he never forgot his duties and kept trying to make different foods.