Traveling through ancient times: Savages are hungry for food

Chapter 319 Sophora japonica sauce

The most important thing is to make locust flowers into locust flower jam and locust flower honey.

But it takes at least one to two weeks for the locust flower honey to absorb the flavor, and the best material is pickled with honey.

Using sucrose will greatly reduce the taste and appearance.

So let's give up for now.

The only sugar product Tianlang has now is sucrose, so it’s not a big deal if there is no honey.

Sang Tian remembered that when he was fishing last winter, he saw a big fish. The system said that its scales were very suitable for making armor, as they were hard and thin.

When we get back, we will make these scales into clothes and wrap everyone up tightly.

Poke the beehive and steal the honey.

Oh no, it can't be called stealing.

This is called the gift of nature...

……

But before making the flower jam dessert.

Sang Tian gave some of the cleaned locust flowers to the group that was making lunch.

"Beat the eggs in a large bowl and pour them into this one. Add some seasoning and mix well. This will make a dish of scrambled eggs with locust flowers."

Shi asked in surprise, "I know this flower can be used to make tea, but it can also be made into a dish?"

Sang Tian smiled.

"Of course, I can teach you more dishes using flowers in the future.

The taste is still unique.”

"Great! I can look forward to it then! I've never eaten dishes made with flowers before! I don't know if they'll taste good!"

"Don't worry! Since it's Sang's, it must be delicious!"

Mu is a good cook and this dish is not difficult, so I left it to him.

Sang Tian quickly went to make the Sophora japonica sauce.

These freshly picked Sophora japonica flowers have been carefully selected to remove impurities, flower stalks and residual flowers, leaving only the petals that look good.

The first step is to put the Sophora japonica flowers that have been rinsed with clean water into clean water, add a few spoons of salt, and soak for more than ten minutes.

Remove dust and any small insects from the surface of the Sophora japonica flowers. Rinse thoroughly with clean water after soaking, remove and drain.

Even better, the water in the pot is boiling.

Now it's time to steam the Sophora japonica flowers. Place the drained flowers in a steamer and steam for 3-5 minutes. Once they darken in color, remove them and spread them out to cool.

Now is the time to officially start making the flower sauce.

Put the cooled locust flowers into the pot and add appropriate amount of water to cover the flowers.

Then add sucrose in a ratio of one-half to Sophora japonica flowers.

Actually, rock sugar or white sugar should be added, but Sang Tian didn't have the conditions, so he had to use cane sugar instead.

The locust flower jam made in this way will be darker in color and the taste will also be different.

But I don't think it will taste bad, it's just that the sweetness is different.

And the flavor would be better if you squeeze in lemon juice at this step, but there is no lemon juice...

So I can only not add it.

Stir well and simmer over low heat, stirring constantly to prevent the pot from sticking.

Slowly, the sauce in the pot will gradually become thick.

This is because the water evaporates.

It’s ready.

Pour the cooked Sophora japonica flower jam into a clean small ceramic jar that has been sterilized with boiling water in advance while it is still hot, then seal it and turn it upside down.

Let cool and store at room temperature.

Refrigerated storage is the best, but there is still no such condition...

Sang Tian sighed.

"Alas, it's still not enough..."

I thought I had improved Tianlang's living standards a lot, but when I thought about it carefully, there are still many things and details missing.

This road is very long...

……

The flower sauce is ready.

But there are still some locust flowers left.

Let’s make another locust flower and yam cake.

Mix the yam powder and melted sucrose syrup, add appropriate amount of water and stir into flocs, then pour in the washed locust flowers and stir evenly.

There is no need for any mold or anything like that, just roll the mixed powder into a circle or square.

Steam until cooked. Let cool and cut into small pieces.

It has a soft and sticky texture, with the strong aroma of locust flowers and the sweetness of yam.

Sang Tian's side has been completed.

And Yi just happened to have prepared lunch.

A large group of people sat under a big elm tree in Jiangwan tribe and started eating.

The braised chicken has a rich, bright red broth, a strong aroma of aniseed, and a hint of sweetness. The chicken is firm and the shredded meat is clearly visible.

The stir-fried shrimp and bamboo shoots are sweet and delicious, the bamboo shoots are crispy and the shrimps are tender and rosy. It is light and delicious.

The most enticing dish of the entire place was the braised beef. The aroma of the stew permeated the air, its rich, intense flavor filling everyone's nostrils. The rich, thick broth clung to each piece of beef, leaving the meat tender and fall-off-the-bone, incredibly flavorful. It was incredibly fragrant.

There is also a dish of stir-fried Chinese sausage with scallions, which has a rich smoky flavor and a unique aroma. The rich meaty aroma and juiciness are unleashed in one bite.

The final dish was a wood-fired scrambled egg with locust flowers. It was golden and shiny, with faint hints of the flower petals. It also smelled rich and fragrant, with a hint of the aroma of eggs and the fragrance of the flowers.

Add a dish of morel soup, which is delicious, refreshing and very refreshing.

The Jiangwan tribe went to the autumn trade fair last year.

Naturally, I had heard about Tianlang's food a long time ago.

It wouldn't be too shocking.

They just buried their faces in the bowls and ate voraciously, their mouths full of oil.

Compared to them, the Black Earth people were obviously much calmer, but they still kept picking at the edge of their bowls without stopping.

The Tianlang people enjoyed the food slowly and leisurely, taking each bite at a time.

Especially this Sophora japonica flower scrambled eggs. I have never eaten dishes made with flowers before.

This satisfied their curiosity.

And the taste is unexpectedly good.

Each petal of the extremely fragrant locust flower is covered with egg liquid. The rich egg fragrance mixed with the soft and glutinous fragrance of the flower is simply amazing.

After the meal, each person ate several pieces of locust flower and yam cakes. They were soft, glutinous, sweet and simply delicious.

The pots, pans, and utensils were handed over to the Black Earth people, while the Jiangwan people hurried to pack their bags.

It’s time to set off on the journey again…