Quick-frozen cooked zongzi. Like the quick-frozen zongzi on the market, they are all industrialized. For example, this delicious zongzi can quickly freeze food after processing. The storage temperature of its products is very strict and must be controlled below 18 degrees Celsius. During transportation, it must be kept below minus 15 degrees Celsius for transportation, sales and circulation.

This kind of zongzi is best cooked. Quick-frozen zongzi, like quick-frozen jiaozi, can be made directly without thawing. When we boil water, the washed zongzi can be boiled directly for 15 minutes. This can reduce the loss of nutrition and make zongzi more delicious. On the contrary, if it is steamed, because the rice dumplings are stored at MINUS 18 degrees, the ice crystals inside will not penetrate, and the heating time will be greatly prolonged.

There are two situations to decide whether jiaozi is boiled or steamed. 1. Some people make zongzi. In order to keep the fragrance of zongzi leaves, they will soak them in salt water, and then take them out and put them in the soaked glutinous rice and stuffing. This kind of zongzi needs to be boiled, because the leaves of zongzi need to be boiled, and its fragrance will blend into glutinous rice, which will make it more refreshing to eat. In addition, if some glutinous rice is soaked for a long time, it is easy to be pinched when steaming, because there is not enough water inside.

2, dumplings wrapped in leaves, and glutinous rice can be steamed directly if it is soaked for a long time, because its fragrance can be preserved, and it will not be too soft and glutinous when steamed, which also ensures its taste.