To Qin Huai, Huang Xi's words were like a wake-up call for someone lost in a dream.
When Qin Huai was watching video tutorials, he noticed that the most crucial factor for Fermented Rice with Steamed Buns was the temperature. So he meticulously controlled the temperature throughout the entire process—mixing, kneading, fermenting, even steaming. He thought he had done everything thoroughly, but Huang Xi just made him realize there was actually one area he hadn't managed well.
Fermented Rice.
For fermented rice, temperature is the key factor in yeast reproduction.
Without using a juicer, there are many ways to mash fermented rice. In the video tutorial, Qin Wan chose the slowest and least efficient method. Qin Huai initially thought it was because Qin Wan, being a woman, might lack strength, so she had to use a mallet to slowly mash.
Looking back now, it might have been intentional on Qin Wan's part.
Because slowly mashing doesn't change the temperature of the fermented rice.
