As long as the method of soaking rice is correct, the longer the rice for making zongzi is soaked, the better. It should be soaked for at least 3 hours. The stickiness in glutinous rice is stored in the cells. If you wash it with water and make rice dumplings immediately, even the best glutinous rice will not be very sticky.

The correct way is to soak the rice with clean water, change the water 2 to 3 times a day, and soak it for a few days before making rice dumplings. As the cells absorb water, the cell walls will burst and the sticky components will be released, which can cause abnormality in the rice dumplings. Slimy.

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Notes on making rice dumplings:

Bean paste rice dumplings should not be tied too tightly to prevent the rice grains from being squeezed into the bean paste. If they are not cooked thoroughly, they will appear. The phenomenon of entrapment. If the bacon rice dumplings are made from fatty pork, they should not be tied tightly, but should be loosely and appropriately loose. If you use lean pork, you need to tie it tightly, because the lean meat will shrink when cooked, and the fat juice of the rice dumpling filling will leak into the water, which will not maintain the fatness of the rice dumplings.

When cooking rice dumplings, the water must be boiled before dropping the rice dumplings. The water must soak the rice dumpling noodles. After the rice dumplings are boiled again, cook them over high heat for about 3 hours. Do not add raw water during the cooking process. Please note that Jianshui rice dumplings cannot be cooked with other rice dumplings. After cooking, take it out while it's hot. When eating, open the rice dumpling leaves. The rice dumplings are fragrant, oily but not greasy in the mouth, glutinous but not sticky, moderately salty and sweet, tender and delicious. It is the top grade.