1, Jiangmi: The more soaked it is, the more sticky it will be, and the more delicious it will be. In other words, as long as the method of soaking rice is correct, the longer the rice wrapped in zongzi, the better, at least for about 3 hours.

The viscosity of glutinous rice is stored in cells. If it is washed with water, zongzi will be wrapped immediately, even the best glutinous rice will not be very sticky. The correct way is to soak the rice with clear water, change the water 2 ~ 3 times a day, and then wrap the zongzi after soaking for a few days. Because the cells absorb water, the cell wall will burst and the sticky components will be released, which will make the zongzi extremely sticky and soft.

As long as the water is changed every day, the rice will not deteriorate, but the amount of water should be sufficient, otherwise the rice will be pulverized after being exposed to the air after absorbing enough water.

2. Glutinous rice: The best soaking time of glutinous rice wrapped with zongzi is: draining time is 30 minutes, soaking time is 40 minutes, the ratio of rice to water is one to two, and the soaking temperature is about 30 degrees. The glutinous rice soaked in this way is white and shiny, with the unique aroma of zongzi, moderate viscosity and fine but not rotten.

The viscosity of glutinous rice is stored in cells. If it is washed with water, zongzi will be wrapped immediately, even the first-class glutinous rice will not be very sticky. Because the water absorption of glutinous rice in direct cooking is poor, soaking glutinous rice before making dumplings will make rice absorb water more easily when cooking, shorten the cooking time of dumplings and improve the taste of dumplings. Soak glutinous rice overnight.