Is the dried zongzi leaves soaked in cold water or hot water? How long does it take to make zongzi? Because the dried zongzi leaves lose water, the texture will become brittle and will break during the bending process of the wrapped zongzi, so it is necessary to soak them in water to absorb enough water, so that the dried zongzi leaves will become elastic. However, dry rice leaves can be soaked in cold water or hot water, but the time of soaking dry rice leaves will be shortened when the water temperature rises. Generally, it takes more than 12 hours to soak in cold water, but only 1~2 hours to soak in hot water.

Generally speaking, reed leaves and reed leaves are used. Usually, dried leaves are dried from fresh leaves, which will be more conducive to preservation. Therefore, dried leaves need to be soaked in water before use. When the dried leaves absorb enough water and become soft, they are not easy to break when wrapped in zongzi. Generally, dry reed leaves only need to be soaked in clean water for about 12 hours. If you are in a hurry, you can also soak in warm water, so the time will be shorter, so 1~2 hours will be enough.

The leaves of zongzi are green and green. After a period of time, the leaves will gradually turn yellow-green and yellow-brown. Temporarily unused reed leaves can be soaked in water or hung to dry for preservation, but it can't prevent the leaves from discoloring. Colored leaves can also be used normally and will not produce harmful substances. Generally speaking, ordinary white zongzi does not need seasoning. They are made directly from glutinous rice. After cooking, you can dip it in seasonings such as sugar and honey, or you can eat it directly. Tangyuan tastes sticky, even without seasoning, it won't feel monotonous.

If it is glutinous rice balls, you can add golden dates, raisins, red bean paste and other ingredients to glutinous rice. These ingredients are very sweet in themselves, and it is also very sweet to eat directly after steaming. If it's jiaozi with minced meat, glutinous rice needs seasoning. Generally speaking, 1kg rice can be added with 10g salt, 2 tablespoons soy sauce, 20g oyster sauce (or fish sauce) and then wrapped with meat stuffing. If you use bacon or braised pork, glutinous rice can be seasoned, because bacon and braised pork are both heavy, and it is good to eat with white glutinous rice. If the taste is heavy, you can season glutinous rice with braised pork sauce, which tastes good.