1. Can I cook dumplings that have been wrapped all night? You can put it in the refrigerator for one night and cook it the next day.
After eating zongzi, because some fillings are easy to deteriorate, it is easy to breed bacteria and microorganisms and deteriorate if they are not stored properly. The low temperature in the refrigerator can inhibit the reproduction of bacteria and microorganisms, and putting it in the refrigerator can delay the storage time of raw zongzi.
Because the refrigeration temperature of the refrigerator can not completely inhibit the biological activity of bacteria, it is suggested that the storage time should not exceed 3 days. If it needs to be stored for more than 3 days, it can be frozen in the refrigerator. The cold storage room has a low temperature, which can basically inhibit the life activities of bacteria and microorganisms and can be preserved for a long time. However, with the increase of storage time, the taste of zongzi is more affected, so it is recommended to eat it as soon as possible.
Second, the preservation of raw jiaozi or cooked jiaozi is recommended to be cooked before preservation.
The main ingredient of zongzi is glutinous rice. Before making zongzi, glutinous rice needs to be fully soaked to absorb water. Glutinous rice is rich in protein, fat and other ingredients. If it is raw, it is easily contaminated by bacteria. In the process of heating, high temperature will kill bacteria and microorganisms in zongzi. Even if you don't eat it in the future, you can keep it in the refrigerator for a long time after cooling.
Third, how to wrap zongzi 1, and prepare stuffing before wrapping zongzi. If it is meat buns, put the pork in the refrigerator in advance, add soy sauce and sugar, and prepare it into red bean brown or peanut brown. Soak red beans or peanuts one night in advance. Beans will be easier to cook after soaking in advance.
2. Prepare glutinous rice and glutinous rice leaves the next day. Wash the glutinous rice first, then put it in a basin and soak it in water that just submerged the glutinous rice. You can start preparing the leaves when you soak them. Buy some leaves from outside, wash them with water, then scald them with boiling water, and then drain them for later use.
3. Soak the stuffing for one night, pick up and drain. Pick up red beans or peanuts and drain them; Take the pork out of the refrigerator and mix the stuffing and glutinous rice evenly.
4. Wrap jiaozi and take back the dried leaves. According to your usual method of wrapping jiaozi, wrap the mixture of glutinous rice and stuffing in leaves, wrap the glutinous rice tightly, tie it with cotton thread, and then tie the jiaozi. This is easier to find.
5. Cook Zongzi Put Zongzi in a pot or pressure cooker, put it in the water that has just soaked Zongzi, cook it in the pressure cooker for 20 minutes, cook it in an ordinary pot for 5 hours, turn off the heat for half an hour after cooking, and take it out after cooling.