In this way, as the water temperature rises slowly, the fragrance of Zongye will slowly penetrate into the glutinous rice. In addition, cold water cooking can also make the boiled zongzi mature and consistent, without hardness. After cooking, it is best to soak the zongzi for 10-20 minutes, so that the fragrance in the leaves of the zongzi can completely enter the zongzi.

Zongzi cooked in cold water tastes better. Because as the water temperature rises slowly, the fragrance of zongzi leaves will slowly penetrate into glutinous rice, and the cooked zongzi will be more fragrant. In addition, cooking zongzi with cold water can make the cooked zongzi mature and consistent, without hardness.

In addition, the amount of water must be sufficient, and it is best not to add water halfway. Generally, the water surface is required to be more than two inches above the zongzi, because the zongzi will absorb a lot of water and expand in volume during the ripening process, and the zongzi pushed out of the water surface is not easy to cook and tastes dry and hard.

This is the answer to cooking zongzi in cold water. Eating zongzi on Dragon Boat Festival is a custom, but you can't eat more.