How to make wine rice
In the past 10 days, among the hot topics about food production on the Internet, "wine rice" has become the focus of discussion due to its unique taste and cultural background. This article will give you a detailed introduction to the preparation method of wine rice based on recent hot topics, and attach structured data for reference.
1. The popular trend of wine rice
According to the analysis of social media data in the past 10 days, the search volume for wine rice has increased by 35% month-on-month. The main discussions focus on three aspects: improvement of traditional methods, healthy combinations and regional characteristics:
| Hot keywords | Discussion popularity | Main platform |
|---|---|---|
| Low sugar wine rice | ★★★★☆ | Xiaohongshu/Douyin |
| Quick Fermentation Tips | ★★★☆☆ | Station B/Zhihu |
| Local specialties | ★★★★★ | Weibo/Kuaishou |
2. Steps to make classic wine rice
1.Raw material preparation(Serves 4):
| Material | Dosage | Remarks |
|---|---|---|
| glutinous rice | 500g | It is recommended to use round glutinous rice |
| Jiuqu | 4g | Adjust according to brand |
| cold water | 300ml | Need to be cooled after boiling |
2.Production process:
①Soaking treatment: Wash the glutinous rice and soak it in water for 6-8 hours until the rice grains can be easily broken.
②steaming stage: Drain the water, steam for 30 minutes, turn off the heat and simmer for 5 minutes. The rice needs to be "cooked but not rotten".
③Cooling and mixing koji: Spread the rice and cool it to about 30℃, add the koji powder in batches and mix well.
④Fermentation control: Put into a sterilized container, dig a hole in the center, and ferment at 30℃ for 36-48 hours.
3. Recent popular improvement plans
According to actual measured data from food blogger @ Chef 小月 (123,000 likes), the following two new methods have attracted the most attention:
| Improved version | core changes | Fermentation time |
|---|---|---|
| Rice cooker version | Cancel steaming step | 24 hours |
| fruit flavor | Add mango/lychee | 18 hours |
4. Precautions
1.temperature control: The fermentation environment needs to be maintained at 28-32°C. Recently, netizens have reported that using a yogurt machine has the highest success rate.
2.Hygiene requirements: All utensils need to be sterilized with boiling water, which is the main reason for many recent failure cases.
3.Status judgment: Successful wine rice should have a sweet and sweet wine aroma, and the rice grains should be completely floating. If the rice is too sour, it should be refrigerated immediately.
5. Food Suggestions
Combined with the advice of nutritionist @Healthy Diet Professor Li (retweeted 87,000 times):
| How to eat | best time | Calorie reference |
|---|---|---|
| Eat directly | Within 6 hours after fermentation is completed | 150kcal/100g |
| Make sweet soup | After refrigeration | 200kcal/bowl |
Recently, a popular way to eat it on Douyin is to pair it with osmanthus honey and ice powder, and the related video tag #winericeNewway# has been played more than 30 million times.
6. Frequently Asked Questions
Q: Why have many netizens failed to make wine rice recently?
A: It is mainly related to the large temperature difference. It is recommended to use constant temperature equipment.
Q: What should I do if there are black spots on the surface of wine rice?
A: Throw it away immediately. This is a deterioration phenomenon highlighted in the recent #FoodSafetyMonth#.
By mastering these points, you can make delicious rice wine that matches current trends. You are welcome to try it and join the #winericechallenge topic on Xiaohongshu (the number of participants currently exceeds 50,000) and share your creative methods!
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