Zongzi is a delicious food that we eat every year around the Dragon Boat Festival. Generally, various vacuum-packed zongzi are sold in supermarkets, and different zongzi need different steaming time. Generally, ordinary zongzi need to be steamed for about 20 minutes with a big fire. If it is a meat-filled zongzi, it needs to be steamed for 30 minutes, so that the meat soup can better penetrate into the zongzi.

Generally, vacuum-packed zongzi is easy to steam, because the glutinous rice inside is soaked and kept in a vacuum environment for a long time. We only need to put the zongzi on a steamer, add water, steam it for 20-30 minutes with strong fire, and add a proper amount of edible alkali to the water, so that the steamed zongzi tastes more fragrant.

Shelf life of vacuum-packed zongzi:

Zongzi is made of glutinous rice, which can be packed with all kinds of stuffing. If it is vacuum packed, ordinary Zongzi can be stored for about 30 days. If it is packed with fresh meat and other Zongzi stuffing, it can only be stored for 15 days. Don't put vacuum packed Zongzi in the sun and it will go bad easily.

If the vacuum-packed zongzi is stored in the refrigerator and the temperature is controlled at about 5 C, it can be stored for about half a year. After half a year, the vacuum-packed zongzi will gradually deteriorate. If the package is opened, the zongzi should not be eaten when it smells, which is easy to cause harm to health.