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.

Extended data:

North and South of Zongzi:

Because bamboo is abundant in the south, local materials are used to wrap zongzi with bamboo leaves. Most people like to use fresh bamboo leaves, because zongzi tied with dried bamboo leaves will not have the fragrance of bamboo leaves after cooking.

Northerners, on the other hand, are used to tying zongzi with reed leaves. Reed leaves are slender and narrow, so two or three leaves should be used overlapping. The size of zongzi also varies widely, from giant pocket zongzi of one or two kilograms to small sweet zongzi less than two inches long. As far as taste is concerned, zongzi in the north is mainly sweet, while zongzi in the south is less sweet and more salty.