1, usually 1 kg glutinous rice 1 g baking soda when wrapping zongzi. Baking soda is a food additive. Adding baking soda to glutinous rice can make zongzi taste softer and better. However, too much baking soda will make the finished product alkaline, so it is not advisable to add too much when making zongzi.

Generally speaking, there are two different opportunities for baking soda. One is to melt baking soda with warm water, then pour it into the water soaked in glutinous rice, soak it for several hours, then drain the water and wrap the jiaozi. Another method is to wrap zongzi and soak it in baking soda water for a period of time, so that zongzi can absorb baking soda before cooking.

3. Generally, jiaozi is usually made of alkali. If there is no edible alkali, use baking soda instead. After adding it, the rice grains will be shiny, crystal clear, and the taste will be better after eating. It will also shorten the cooking time in jiaozi and be more practical.