"No, it's still too spicy!"
Lin Xu blended the kelp into a mush, then placed it in the freezer to quickly cool and solidify, poured ginger sugar syrup over it, and took a spoonful to taste.
The flavor was still too spicy.
The old ginger's taste was overpowering. Even though the temperature had cooled, it still tasted excessively spicy, though the sweetness was quite nice.
This proved that using fresh ginger to make crystal sugar jade paste wasn't a wrong approach.
It was just that the plan needed further adjustments.
While stewing the kelp, reduce the amount of ginger used and replace the overpowering old ginger with a younger one, so that the kelp retains the ginger flavor while reducing its cold nature during the stewing process.
As for the ginger sugar syrup, it was pretty good. It could be drizzled over the kelp and other desserts, too.
