Under normal circumstances, southerners usually use glutinous rice to make zongzi, while northerners usually use glutinous rice to make zongzi. In fact, glutinous rice is glutinous rice. There are two kinds of glutinous rice, one is indica glutinous rice, and the other is japonica glutinous rice. The indica glutinous rice is what we call glutinous rice, and its shape is slender, while the japonica glutinous rice is more round. In essence, both kinds of rice are the same variety, so it is no problem to wrap zongzi with glutinous rice or glutinous rice. It's just that the names are different. The south prefers to call glutinous rice, and the north prefers to call it Jiangmi.

Treatment of glutinous rice wrapped with zongzi:

No matter what kind of glutinous rice it is, it is best to soak it for 4 hours before making zongzi, because glutinous rice is very hard, and it will take a long time to cook it directly without soaking it, and it will become sticky after cooking it. When removing the skin of zongzi, you can see the effect of wire drawing and make it taste better.

When wrapping zongzi, be sure to tie all the edges of the leaves tightly. Only when there are no loopholes in the following four corners can you wrap it firmly, otherwise the stuffing will be exposed in the cooking process, which will even lead to the direct scattering of zongzi leaves, so that glutinous rice will run into the water and be boiled directly into porridge. The thread for wrapping zongzi must be made of cotton thread, which is more slip-proof and prevents the zongzi from scattering halfway.