When making zongzi, the most important thing is the time for the glutinous rice to swell. Many people have not mastered this key step, and the cooked zongzi will definitely leak rice. Since my friend put in the right way to soak glutinous rice, my dumplings have never been missed. Next, Master Hu will share with you the correct method of soaking glutinous rice and cooking zongzi, hoping to help you make zongzi that does not leak rice. The first point: wash the glutinous rice several times: wash the bought glutinous rice twice. When washing glutinous rice for the first time, put the glutinous rice in water and rub it repeatedly for three times. When washing glutinous rice for the second time, wash the kneaded glutinous rice twice with running water. Because of repeated scrubbing, vitamins, minerals and other nutrients in glutinous rice will be lost, thus reducing the nutrients absorbed by the human body. ?

The second point: soaking time of glutinous rice: When soaking glutinous rice, the glutinous rice is generally soaked in clear water for 5 hours (1 kg of glutinous rice corresponds to 2 kg of water). The soaking time of glutinous rice should not be less than 5 hours, nor more than 5 hours, because 5 hours is enough to completely soak glutinous rice. If the soaking time of glutinous rice is too short, the glutinous rice will absorb less water, which will lead to rice leakage, while if the soaking time of glutinous rice is too long, the glutinous rice will be soft and the cooked glutinous rice will not taste soft. Therefore, it is most appropriate to soak glutinous rice for 5 hours.

The third point: the method of cooking zongzi: When cooking zongzi, you should not only add water, but also add a little salt and edible alkali, because salt can lead to the fragrance and sweetness of glutinous rice, and edible alkali can avoid the loss of vitamins in glutinous rice. As long as these two flavors are added, zongzi can be softer and sweeter. The fifth point: don't eat cooked zongzi while it is hot;

Cooked zongzi should be eaten cold, not hot, because the newly cooked zongzi will be very soft, and after the zongzi is cold, the water around the glutinous rice will be completely absorbed by the glutinous rice, thus making the glutinous rice softer to eat (if you like hot rice, please ignore this 1).

When you make zongzi in the future, soak the glutinous rice in cold water for 5 hours, and then master my skills. I believe that the boiled zongzi will not pinch rice or leak rice.