Soak dumplings for a few days before making them. Because the cells absorb water, the cell wall will rupture and the sticky components will be released, which can make the zongzi extremely sticky. As long as the water is changed every day, the glutinous rice will not go bad, but the amount of water should be sufficient, otherwise the rice will be pulverized when exposed to the air after absorbing enough water. After washing the leaves one night in advance, soak them in water for a long time (I usually soak them one night until noon the next day), because the leaves are brittle when they are dry, and jiaozi will be a little tough after soaking enough.
Boil water after soaking overnight, and boil the soaked leaves for 3 minutes, which can mention the role of disinfection. You don't need to cook for too long, you can take it out with a little boiling, and then dry the leaves for later use. First of all, the problem of rice selection. The glutinous rice in the market is divided into long glutinous rice and round glutinous rice. Generally, we choose round glutinous rice as jiaozi, because round glutinous rice is generally produced in Hangzhou, Jiangsu, which is almost close to local glutinous rice, but long glutinous rice looks like Thai fragrant rice and is not suitable for jiaozi.
I found a big pot, soaked three bags of Zongye, each with 50 yuan, cleaned it up and went to bed. The glutinous rice was soaked at 12 o'clock today, and the brown leaves and glutinous rice were soaked for about the same time, so the leaves of glutinous rice need not be boiled, and they can be used after washing. Jiaozi wrapped it and cooked it for about an hour and a half. jiaozi was completely cooked. The glutinous rice was wrapped in the smell of meat and salted egg yolk, which was particularly satisfying.