There are many traditional festivals in our country, and each festival has different customs. Now we say that the Dragon Boat Festival is to commemorate our great patriotic poet Qu Yuan. In this festival, we all have a very traditional custom, that is, eating zongzi. We will make zongzi with our families in this festival, which is very happy and harmonious. So now let's discuss such a problem. When is the water temperature better when cooking zongzi? When cooking zongzi, I think it is better to cook it in cold water, so that the fragrance of zongzi leaves can penetrate into glutinous rice, so that the cooked zongzi has the fragrance of zongzi.

1. Cook zongzi in cold water.

In my hometown, Zongzi is usually cooked in cold water. We plant it in cold water for about two feet. At this time, we began to cook zongzi. In the process of slowly raising water, the fragrance of zongzi leaves can penetrate into glutinous rice, so that the fragrance of zongzi cooked in this way is the same as that of zongzi cooked in cold water, and it is not easy for the glutinous rice in the middle to be immature. After we cook zongzi, don't take it out in a hurry First put it in the water where the zongzi is boiled for ten to twenty minutes, so that the boiled zongzi is more fragrant and delicious.

2. The process of making zongzi

If you want to make zongzi at home, you should first prepare zongzi leaves, then glutinous rice, and then add some favorite ingredients. We will wash the leaves of Zongzi, sterilize them in hot water, make the Zongzi into a funnel, put glutinous rice in it, add stuffing, wrap it with thread, and be sure to tie it tightly, otherwise it will easily come apart during cooking, and then cook Zongzi with friends and family. The above is just Bian Xiao's personal opinion, so when do you think it is best to put zongzi into the water?