The correct way is to soak the glutinous rice with clear water and change the water 2 ~ 3 times a day.

Change the water every day, the glutinous rice will not deteriorate, but the amount of water should be sufficient, otherwise the rice will be pulverized when exposed to the air after absorbing enough water.

Making zongzi is a traditional custom of Dragon Boat Festival. First of all, we should prepare zongzi leaves. The zongzi leaves of old Beijing dumplings are generally reed leaves, which are called zongzi leaves when used on dumplings. The second is to prepare the stuffing in the zongzi, put the stuffing in the zongzi leaves, and the zongzi is finished. Normal zongzi leaves should be yellow-green and slightly old.

The viscosity of glutinous rice is stored in cells. If it is washed with water, zongzi will be wrapped immediately, even the first-class glutinous rice will not be very sticky. Because the water absorption of glutinous rice in direct cooking is poor, soaking glutinous rice before making dumplings will make rice absorb water more easily when cooking, shorten the cooking time of dumplings and improve the taste of dumplings.