First, cut off the petiole of the zongzi leaves, and then clean the front and back of the zongzi leaves with clear water. You can clean them by hand or with a cleaning tool, but not too hard to avoid damage.

Add some water to the pot, turn off the fire after the fire boils, and then put the zongzi leaves in boiling water for about 3 minutes. If there are many zongzi leaves, you can turn them properly with chopsticks when ironing, and try to soak every zongzi leaf thoroughly. Don't take out the scalded zongzi leaves right away, first see if they are soft, and you must soak them until they are soft.

Put the leaves in cold water, wash them one by one, cut off the heads of the leaves, then soak them in clear water and take them away with the bag to prevent the leaves from drying out in the process of making bags. This treatment is the most commonly used, which is suitable for both dry leaves and fresh leaves, and the treated leaves are better wrapped. In addition, when cooking zongzi leaves, the zongzi rope is put into the water at the same time, which makes the zongzi rope more flexible and difficult to break when knotting.

Method for soaking rice dumplings for rice.

The best soaking time of rice dumplings wrapped in glutinous rice is: draining time 30 minutes, soaking time 40 minutes, rice-water ratio 1: 2, soaking temperature 30 degrees or so. The glutinous rice soaked in this way is white and shiny, with the unique fragrance of zongzi, moderate viscosity and fine but not rotten.

The stickier the glutinous rice, the more delicious jiaozi is. In other words, as long as the method of soaking rice is correct, the longer the rice wrapped in zongzi, the better, at least about 3 hours.

The correct way is to soak glutinous rice with clear water, change the water 2 ~ 3 times a day, and then wrap zongzi after soaking for a few days. Because cells absorb water, the cell wall will rupture, and the sticky components will be released, which will make 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.