1. Cotyledons and lotus seeds are soaked several hours in advance, and glutinous rice is washed with clear water. You can use warm water or cold water. When cleaning glutinous rice, you must pay attention. The glutinous rice water must be washed as clean as water, otherwise it will affect the taste of zongzi. Note that glutinous rice can only be washed, not soaked. Glutinous rice is not fragrant after soaking.
2. Put two reed leaves together, roll them up, add glutinous rice, add two dates or other fillings, then add pre-soaked miscellaneous grains to the fillings, add a little glutinous rice, pinch them tightly with a triangular drum, press one on the left and one on the right, roll them up from the back, tie them tightly with lotus roots, and put them in the pot for two hours.
The correct way is to put the pot in cold water. Although it takes a long time to cook in cold water, if the pot is placed in cold water, the temperature will continue to rise during the cooking process, and the fragrance of rice leaves will gradually penetrate into glutinous rice. The steamed zongzi is fragrant and waxy, and it won't be soft outside and hard inside, so you should cook zongzi in cold water. The wrapped zongzi should be cooked in cold water, because it is best to cook in cold water. As the water temperature rises gradually, the fragrance of zongzi leaves will gradually penetrate into glutinous rice, and the cooked zongzi will be more fragrant. In addition, cooking zongzi with cold water can make the cooked zongzi have the same maturity without hardness.
4. Soak zongzi in water for about two inches. This is because zongzi will swell during cooking. If you don't add enough water, the zongzi above will be pushed out of the water, which is not easy to cook thoroughly, and the cooked zongzi is not waxy enough. Finally, we should pay attention to soaking zongzi in the original soup after cooking, otherwise it will not taste good in good glutinous rice.
Northerners like sweet zongzi, while southerners like salty zongzi, especially meat zongzi, which is very unpleasant for northerners. This is caused by the different tastes of the north and the south. There is no need to argue about which zongzi tastes better. More importantly, it is to inherit the Dragon Boat Festival culture.