1, dumplings must be boiled before falling, soaked in water, rolled again and cooked for about 3 hours. Do not add raw water in the process of cooking zongzi. When cooking zongzi, press a heavy object on it to prevent zongzi from rolling too much when the water is boiling and spreading easily. Take it out when it's cooked. Open the leaves of zongzi when eating. Zongzi is fragrant and fragrant. Oil but not greasy, waxy but not sticky, salty and sweet, fragrant and tender.

The pressure cooker boiled on the fire. When the steam starts to come out, cover the pressure valve, then turn to medium-low heat for 30 minutes, and then turn off the heat for 20 minutes. Finally, remove the pressure valve and completely release the steam. If you cook in a common soup pot, you need to cook over medium heat for more than 2 hours after the water is boiled.

3. When cooking jiaozi, jiaozi's bundling is also very particular: for example, the jiaozi of bean paste should not be tied too tightly to prevent rice grains from squeezing into the bean paste. If it is not cooked thoroughly, it will be pinched; If the meat stuffing jiaozi is made of fat pork, it should not be tied tightly, and the tightness should be moderate. If you use lean meat, tie it tightly, because the lean meat will shrink when cooked, and the fat juice of dumpling stuffing will leak into the water. Only when it is tied tightly can the viscosity and taste be guaranteed.