The rice is usually soaked for about 3 hours before the dumplings can be wrapped.

If you want to eat some of the more powerful rice dumplings, you can soak for an hour and a half, if you want to eat some soft rice dumplings, soak for about 10 hours. When soaking, you can use cold water to soak for a longer period of time. If you use hot water to soak, it will lead to the rapid deterioration of the rice, affecting the taste of the rice dumplings.

Jiangmi adhere to the daily water change and will not deteriorate, but must ensure that enough water or in the absorption of water directly after exposure to the air, slowly will form a pulverized, water panning can be wrapped directly after the general will not be particularly sticky, relatively speaking, the water absorption is still relatively poor, in the diffuse soaking can be appropriate sex. Extend the time, the longer the general soaking taste more good, in addition to soaking can be appropriate with mineral water, effectively locking the flavor.

Jiangmai source

Jiangmai may originate from ancient China, it is a variety of rice, called "Jiangmai" rice. Jiangmi rice has a very special appearance, the grains are long and flat, there are obvious gaps between the grains, very delicate, the color is beige. Jiangmi rice was first planted only in the Jiangdu area of Jiangsu Province, and then gradually popularized throughout the country.

Jiangmi can be used to make traditional foods such as rice wine, glutinous rice and rice wine cake, which have unique aroma and flavor. Rice wine is made by mixing and cooking two types of rice grains, namely, jiangmi and millet, and has a rich, sweet flavor that can improve gastrointestinal function and promote metabolism. Sticky rice is cooked with a mixture of both river rice and millet, and has a sweet flavor.