Glutinous rice needs to be soaked for a period of time before making zongzi. You can soak it in 30 water temperature for about 40 minutes, then drain it for about half an hour, or soak it in clear water for at least 3 hours.

In the process of soaking zongzi rice, water will enter the zongzi through the zongzi cells. The longer the soaking time, the more water will enter the glutinous rice cells, which will break the cell wall of glutinous rice, thus completely releasing the stickiness of glutinous rice and making the dumplings more sticky. Then add the right amount of alkali and salt, stir well and you can wrap it.

Extended data

Precautions:

1, when wrapping zongzi, it is not easy to wrap it too big.

When wrapping zongzi, you should not wrap it too big, otherwise it will be difficult to cook it. In one place, it is easy for people to eat more and produce excess energy! For example, an ordinary bacon zongzi contains about one to one and a half bowls of rice with 400 to 500 calories. Therefore, we suggest that you can eat a little less at a time, or choose a smaller zongzi to eat.

2. Be sure to steam and cook zongzi thoroughly before eating it.

Zongzi stored in the refrigerator must be heated thoroughly when eaten, because glutinous rice and zongzi stuffing are perishable foods, and food poisoning is very easy to occur if they are not heated enough. Moreover, the rice dumplings are not well cooked, which will be difficult to digest and absorb, and will easily cause gastrointestinal diseases and be harmful to health.