The glutinous rice (glutinous rice) was washed in advance and soaked for 1-2 days. If you are not in a hurry, the longer you soak, the better. It is best to change the water once every half day. The leaves of zongzi are soft after soaking for a day. There are two kinds of fresh leaves and old leaves on the market. The stuffing is made in advance, soaked in water or pickled. If you choose zongzi leaves, don't buy them especially green, because many black-hearted businesses use chemical raw materials to color them. Cook for an hour after wrapping and steam for half an hour before eating.

Soak the glutinous rice first, which is also the most crucial step to make jiaozi delicious. We wash the glutinous rice, then take it out and drain it, put it in a clean basin, then melt the edible alkali with warm water, stir it evenly and pour the alkali water into the glutinous rice. Jiaozi will be more fragrant if glutinous rice and alkaline water are fully stirred and absorbed. After the glutinous rice fully absorbs the alkaline water, we add some cooking oil and stir it evenly to make the surface of each glutinous rice uniform.

The next morning, the glutinous rice has expanded and become bigger, and the color looks slightly yellow, which is the performance of sweet and soft glutinous rice. We control the moisture, add 1 tbsp cooking oil, stir well and open the package.