Zongzi is too soft to cook. Zongzi is made of glutinous rice, and glutinous rice itself has a strong viscosity. The amylopectin formed after heating in water has a strong colloid viscosity. If Zongzi is soft to cook and has a high water content, it will easily stick to Zongzi leaves when eating. Zongzi leaves are not properly treated. Generally, they need to be treated in advance, for example, boiled in alkaline water. If they are not treated, the wrapped zongzi will easily stick to the zongzi leaves.

The dumplings are packed tightly. When you pack dumplings, pay attention to packing the glutinous rice tightly, otherwise the glutinous rice will be loose and easy to stick to the leaves when eating. Braise the zongzi after it is cooked. After it is cooked, it is generally not necessary to take it out immediately after turning off the fire. It is necessary to cover the lid and continue to suffocate for 20-30 minutes, which can make the zongzi more sweet and soft, and it is not easy to stick to leaves when eating.

Ingredients: Zongye, alkaline noodles, sesame oil. Method: After washing the leaves of rice dumplings, put them into a pot, add water, add proper amount of alkaline noodles and sesame oil, then cook them on the fire for about 5 minutes, take them out and let them cool, and then use them. Efficacy: The leaves of rice dumplings cooked together with alkaline noodles and sesame oil are not astringent and slippery, and the wrapped rice dumplings are not easy to stick to coconuts. In addition, the color of the cooked leaves is brighter and more beautiful.