Zongzi has been passed down to now, and has gradually become an instant food product. Because of its delicious taste, convenient carrying and eating, it is deeply loved by tourists and is called "Oriental fast food". When it comes to eating zongzi, no one should say that I can't eat it, but if I cook zongzi, will you? Don't believe it, some people really can't cook zongzi, some are undercooked, others are overcooked and lose their original flavor ... Here, Wufangzhai will introduce you to the three most commonly used cooking methods of zongzi. The most commonly used method of cooking zongzi at home is to put zongzi into water for cooking, commonly known as water boiling. In this way, we must know that we must boil the water first, and then put the zongzi into it. When the water is boiled again, continue to cook for ten minutes (the quick-frozen zongzi takes a little longer, about fifteen minutes) to eat. Advantages: the zongzi cooked by this method is fragrant and delicious, but disadvantages: it takes a long time. Disadvantages: time is long, not suitable for people who are in a hurry. -so that when we eat zongzi hot in the microwave oven, we will feel that the taste is not very good. The first step of heating zongzi in the microwave oven is very important. You must get the zongzi wet, and then put the zongzi in a special container for the microwave oven. Turn the fire to the middle range (take 750 watts as an example) and heat it for three to five minutes. Advantages: fast, suitable for office workers, disadvantages: not as delicious as the above two kinds of boiled zongzi. Excellent zongzi needs proper cooking methods to "wake up the food" and make it "original".