The glutinous rice wrapped in zongzi must be soaked, and only the rice after soaking will taste soft, waxy and fragrant. In our north, glutinous rice is soaked like this. Buy it home and heat it directly to eat. Although a dazzling array of zongzi can give you a festive atmosphere, there is always less affection and love in it than the zongzi made by yourself. The dumplings cooked by glutinous rice bubbles will be more sticky, and the more delicious the dumplings are, the cooking time can be shortened and the taste of dumplings can be improved.
Cooked at night, stayed in the stew pot for the night, and it was still hot the next day. All the glutinous rice was melted and it was particularly delicious. I've been doing this all these years. If you don't believe me, you can try it. Since the leaves are cleaned and boiled in the pot, put less salt, so that on the one hand, it can kill bacteria, on the other hand, the cooked leaves are green, and it can be boiled in cold water for about five minutes. I use Xinjiang Hotan jujube as jujube. Mark it and cook it together. Those soaked in rice are rotten, and the elderly may like to eat them. Those without soaked rice are chewy and delicious, and young people and older children will like them better. So you can do it according to your family's taste. Eight hours is acceptable, and glutinous rice less than eight hours depends on the cooking temperature, and the cooking time is actually the same. In southern China, it is called glutinous rice, while in the north, it is called glutinous rice. Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B 1, vitamin B2, nicotinic acid and starch, etc. It is nutritious and is a warm and strong food.