Traveling through ancient times: Savages are hungry for food

Chapter 236 Osmanthus Roasted Milk

The first dish is a mulberry, red date and rose milk tea that nourishes the skin and replenishes qi and blood.

Its health benefits are not small! It not only combines the advantages of mulberry, red dates, rose and milk tea, but also has a rich taste, delicious nutrition and sweet flavor.

I guess no female can resist mulberry, red date and rose milk tea!

Lin took a lot of children to milk the cows, and the females gathered around the stove were happy to have some free time, helping Sang Tian prepare the ingredients with peace of mind.

Following Sang Tian's instructions, they cleaned the dried mulberries, red dates, and rosemary and set them aside. They also removed the pits from the red dates and cut them into small pieces.

When these tasks were completed and the pot was heated, Sang Tian began to pour milk into the pot, then added red dates and roses, and simmered it over low heat until it was slightly boiling. When making milk tea, pay attention to the heat to prevent the milk from boiling over.

Then add dried mulberries and tea leaves. Since this tea is not black tea, it cannot color the milk, so Sang Tian adds a small piece of sucrose and stirs it evenly until the sucrose is completely dissolved.

Continue to cook for about 5 minutes to allow the flavors of the tea leaves and red dates to fully infuse the milk.

Sang Tian likes to drink thick and mellow milk tea, so she doesn't add water during the brewing process. This makes the milk tea more rich and mellow!

Then you're done.

If you want to eat condiments, you can just scoop it out and drink it directly. If you don’t like condiments, you can filter the milk tea into a bowl and only drink the cooked mulberry, red date and rose milk.

There's also a sweet osmanthus cane sugar egg dish. It's sweet and nutritious. The sweet osmanthus-flavored egg is so delicious!

Of course, Sang Tian had to be driven crazy to make this dish.

The tribe now has an almost excessive supply of eggs: two hundred chickens, two hundred geese, plus countless ducks in the reed marshes.

The tribesmen who were on duty every day to deal with the feces at the animal farm had to spend a lot of time and energy collecting the eggs! Many eggs were even crushed or even eaten by their own kind if they were not collected in time.

The tribesmen have listened to Sang's advice that eggs and milk are nutritious, and they basically have one or two eggs and a bowl of milk every morning.

But even so, the eggs in the tribe still could not be consumed, and there were so many accumulated eggs that even Lei began to worry.

To make this dish, Sang Tian would consume three hundred eggs at once, and each member of the tribe would have to eat one egg.

Who made the tribal square have three huge pots? One pot can hold a hundred eggs without worrying about not having enough space.

Lin and his friends each took a basket and went to the cave where the tribe stored food. It took them several trips to collect 300 eggs.

The females quickly cracked whole eggs into three large basins, each containing a hundred eggs.

Sang Tian adds an appropriate amount of water to a pot, adds cane sugar, and simmers over low heat until the sugar is completely dissolved. Then, continue to simmer the syrup until it thickens and tiny bubbles appear. When simmering the syrup, keep it on low heat to prevent it from becoming mushy.

At this time, turn off the fire in the kitchen, otherwise the whole beaten eggs will break up when poured into the boiling sugar water.

When the sugar water is no longer boiling, slowly pour the whole beaten eggs in the basin into the sugar water and stir them slightly. Do not stir them hard at this time, otherwise the eggs will be scrambled.

Let it solidify for a while in boiling sugar water.

Then, slowly increase the heat and cook for seven to ten minutes. Don't cook too long, or the eggs will become overcooked.

Finally, sprinkle a handful of dried osmanthus flowers and mix well.

Three large pots of sugar and osmanthus eggs were ready. They were placed in large basins and simmered over charcoal to keep them warm.

Next, make a dish of osmanthus baked milk.

Osmanthus roasted milk is a unique milky drink that combines the aroma of osmanthus with the rich taste of roasted milk. It has a strong milky flavor, is mellow and sweet, delicious and nutritious.

Soak the tea leaves in hot water.

Sang Tian poured milk into a pot, added an appropriate amount of sucrose, and slowly heated it over low heat until the sucrose was completely dissolved. When heating milk and tea, pay attention to the heat to avoid boiling or burning the milk.

Then filter the brewed tea leaves, pour the tea into the milk, continue heating over low heat and stir evenly.

Then sprinkle a lot of dried osmanthus flowers on it to make the aroma of osmanthus baked milk more intense. Continue to stir evenly to allow the aroma of osmanthus flowers to fully blend into the milk.

Continue to heat over low heat until a thin layer of milk skin appears on the surface of the milk, then turn off the heat.

The osmanthus baked milk is ready.

But this is not enough, Sang Tianhe prepared to make an apple egg stewed with milk.

These apples were collected in late autumn. When they were distributed to the tribesmen, they knew that Sang liked to use the apples to make jam and wine, so they gave Sang more.

How could Sang Tian finish all the food by himself?

There are only a few dozen apples left, so today I'm going to make a dish of apple and egg drop stewed with milk.

Just thinking about it, I can already feel the sweetness of apples, the tenderness of eggs, and the rich, mellow aroma of milk.

The females carefully washed the apples, peeled and cored them, and cut them into small pieces for later use.

Lin and his companions carried baskets back and forth to the food storage cave to fetch eggs. The females then cracked fifty eggs into a bowl, mixing them evenly and setting them aside.

Sang Tian poured milk into a pot, added an appropriate amount of sucrose, and heated it over low heat until the sugar melted. When boiling milk, pay attention to the heat to prevent it from boiling over.

Then add the apple chunks to the pot and continue to cook over low heat for about 5 minutes, until the apples are tender.

Then slowly pour the egg liquid into the pot, stirring while pouring to form an egg flower shape. After pouring the egg liquid into the pot, stir it quickly to prevent the eggs from clumping.

Continue to cook over low heat for 2-3 minutes until the eggs are cooked through.

Pour the cooked apple egg drop stewed milk into a bowl and enjoy.

Yes, today’s egg drop soup is very well made, it is simply the egg drop soup of dreams.

Sang Tian nodded with great satisfaction, and then asked Lin Pao to quickly call the tribesmen from the horse training farm back to have some drinks.