The correct way is to soak the glutinous rice with clear water and change the water 2 ~ 3 times a day.

Change the water every day, the glutinous rice will not go bad, but the amount of water should be sufficient, otherwise the rice will be pulverized when exposed to the air after absorbing enough water.

Making zongzi is a traditional custom of Dragon Boat Festival. First of all, prepare zongzi leaves. Zongzi leaves in jiaozi, old Beijing are generally reed leaves, which are called Zongzi leaves when used in jiaozi. The second is to prepare the stuffing in the zongzi, put the stuffing in the leaves of the zongzi, and the zongzi will be ready. Normal zongzi leaves should be yellow-green, slightly old.

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