Precautions:
When making quick-frozen zongzi, never put it directly in the pot. If you put it directly in the pot, the inside of the zongzi will freeze very firmly, but the outside is in a high temperature environment. The zongzi cooked by this method is either easy to knead, cooked outside, not cooked inside or cooked inside and outside, but it will be cooked too badly and taste bad.
Generally speaking, if you want to cook quick-frozen zongzi quickly and delicious, you need to thaw it first, and the method of thawing is also very simple. Just soak in warm water for about ten minutes. The thawed quick-frozen zongzi is not only easy to cook, but also tastes better, soft and sweet, and will not feel pinched!