Who understands? He traveled through time with a high-spec spatial ability.

If you were to ask what was the fastest way to make money in ancient times, the answer would be: grain, salt, and sugar production.

Qiao Jingjing watched the production process several times; it wasn't actually difficult. She only chopped two sugarcanes to try it out first. She peeled and cut the sugarcane into chunks, extracted the juice using a juicer, and filtered it through a high-density sieve. Making sure there were no small particles, she poured the sugarcane juice into a non-stick pan in the kitchen and started cooking the sugar.

Bring to a boil over high heat, then reduce to medium heat, stirring occasionally to help evaporate the water and extract the sugar. Continue stirring and cooking as the color deepens to a golden hue.

When dense small bubbles appear, turn the heat to low and continue cooking until no more bubbles appear, then turn off the heat. Continue stirring with your hands until the temperature drops.

After the temperature dropped, stir continuously until it became stringy and grainy. Pour half of it into a mold, and when it was almost completely cooled, use a knife to draw several lines like a grid, making it easier to break into small pieces. Qiao Jingjing found a glass jar, tapped the completely cooled brown sugar on the table, and divided it into 9 small squares, putting them inside. While waiting for the mold to cool completely, continue stirring the brown sugar in the pot until the color lightened and it became completely grainy. This way, both forms of brown sugar were made. She also made a cup with hot water, and it tasted pretty good.

Find the beet seeds and plant them in the space quickly. The next step is to learn how to make white sugar. The snow-white sugar granules will definitely amaze everyone in the city. We can start making them now and see how things go next year before bringing them out.

I didn't originally focus on growing soybeans in this space. I would occasionally grow some and sell them after the harvest. This space is a bit like my own way of life, very laid-back. Now I estimate there are only a little over 100 jin left.

She found a basin, poured in five pounds of soybeans, washed them, and soaked them in warm water for about ten hours. Qiao Jingjing naturally wouldn't wait that long. After soaking them, she went to the warehouse to find vegetable seeds. Cold weather is suitable for planting rapeseed, radishes, and Chinese cabbage. She found some to plant in the space and set aside some for her grandmother to take back.

When the weather gets cold, Qiao Jingjing especially loves to eat stewed cabbage and tofu, and braised pork with radish. The cabbage is sweet and savory, and when stewed with a little soy sauce, the tofu becomes flavorful and goes perfectly with rice. When having hot pot, she wraps lamb slices in cabbage and dips them in sesame sauce—it's incredibly delicious.

Knowing the many benefits of sesame, I decided to plant more sesame seeds in the space.

Look at the time, only half an hour has passed...

Resigned, he found the honey and added it to the previously boiled medicinal broth. He then rolled the honey into small pills and an hour passed in no time.

Slipping back into the space, the soybeans were already soaked. She found a winnowing basket with holes, spread the soybeans out evenly, and covered them with a damp gauze. These need daily watering, but Qiao Jingjing was afraid she'd forget, so she kept them in the room with a bowl under the basket. Tomorrow during the day, she'd use the time difference to sprout the beans, and the day after, she'd go to the county to give them to Yilixiang to try.

The next morning, the soybeans had indeed sprouted. Qiao Jingjing took out a watering can, sprayed some water on the gauze, and then left the room with peace of mind.

Today I can take my cousins ​​to the mountains and teach them about medicinal herbs. At least they'll know what herbs are effective for common ailments.

Breakfast whetted everyone's appetite again. Qiao Jingjing made oil-splashed noodles this morning. She's an absolute noodle lover, especially fond of strong-flavored handmade noodles. Before transmigrating, she stocked up on a lot of fresh noodles from her favorite noodle shops. Now that no one's home—everyone's gone to check on the house construction—it's convenient for her to take out the dough she'd stockpiled, sprinkle some flour around the cutting board, and make it look like it was freshly made.

I picked some greens, blanched them, and fried seven eggs. I really wanted to add some shredded cucumber and carrot, but I couldn't explain where they came from, and they're out of season now; I didn't have any in the garden, so I had to give up. I also prepared a large bowl of chili powder and Sichuan peppercorn powder. The washed wild onions will be even more fragrant if I chop them before drizzling the oil.

A few moments later, the group returned, chatting and laughing. Qiao Jingjing smiled and told them to wash their hands and get the table ready so they could have noodles later.

After cooking the noodles, I set aside a bowl for Xiaoming. The rest were scooped into a large bowl, sprinkled with chopped green onions, Sichuan peppercorn powder, and salt, then topped with chili powder. Boiling hot oil was poured over it, sizzling and releasing a spicy, fragrant aroma. Soy sauce and vinegar were added and stirred well. A bowl of glistening, reddish-brown oil-splashed noodles was ready. I took out a large bowl, divided the noodles, topped them with a fried egg and a few stalks of greens, and served it. Everyone's mouths watered again.

"Eat quickly, it won't taste good when it gets cold."

The noodles I made for Xiaoming were scallion oil noodles, which were also very fragrant.

Several adults, holding large bowls, slurped down their noodles, feeling as if they had discovered a new world. No one spoke; the only sound was the slurping of their food. Qiao Jingjing squatted by the door of the main room, holding her bowl, feeling a special sense of ritual in eating oil-splashed noodles.

The little stone statue next door is already numb; it's gotten used to being stimulated by the aroma every day. Only Old Lady Wei, because of the rice seeds, doesn't dare offend Qiao Jingjing and only mutters to herself that she wants to raise the courtyard wall so that her grandson won't feel uncomfortable.

After breakfast, the three siblings, carrying baskets, headed up the mountain. It was October, and many herbs hadn't yet withered. Along the way, they taught the two sisters to identify many herbs that could treat common ailments. Lin Xiuli was amazed that so many of the seemingly insignificant wild plants right under her nose could actually cure diseases, exclaiming in wonder.

Qiao Jingjing also discovered that this girl could remember herbs faster than she and Lin Zhijie. She herself had to repeatedly look at encyclopedias and clear pictures to remember them. It seems she knew what to do with this girl.

After collecting a lot of medicinal herbs, we took them to the chestnut trees. We had previously told the villagers that these were edible, and they found many more chestnut trees in the mountains. This particular tree was located deep in the mountains, so fewer people came to it, and many chestnuts remained unpicked.

"Cousin, why are we picking these fuzzy balls? They'll prick your hands," Lin Xiuli asked, puzzled, as she watched Qiao Jingjing's actions.

Qiao Jingjing kept working, "Hurry up and help pick them up, I'll get them. Do you guys want to have braised chicken with chestnuts for lunch?"

"So you mean this is chestnuts? How come they're different from the ones you brought yesterday?"

Qiao Jingjing patiently replied, "Pry open the spiky outer shell, and inside is a chestnut. This can not only be used as a staple food, but also has medicinal properties. Regular consumption can strengthen the spleen and stomach, strengthen muscles and bones, and stop bleeding and reduce swelling. This afternoon I'll make you some sugar-roasted chestnuts to take with you as a snack."

The brother and sister were overjoyed; they learned a lot from their cousin.

The three of them filled half a basket with chestnuts and prepared to head back; today's harvest was pretty good. The happiest moment was finding a hawthorn tree and picking quite a few hawthorns. Thinking of the hawthorn candy they ate as children made their mouths water. They'd make some as soon as they got home.

Just as the three were preparing to descend the mountain, they suddenly heard footsteps—the rhythmic sound of footsteps crunching on the grass and branches. Qiao Jingjing was still wondering who it could be, as almost no one from the village would venture into this area. The next second, she heard an unexpected voice exclaim in delight:

"Miss Qiao! What a coincidence to meet you here!"