Cold water in the pot

Put the wrapped zongzi into the pot in cold water and put it neatly into the pot. Soak zongzi in water for about two inches, then roll it up and use strong fire.

Boil 1 hour or so. Here are a few points to emphasize:

1. Zongzi must be cooked in cold water, because it is better to cook Zongzi in cold water. As the water temperature rises slowly, the fragrance of zongzi leaves will gradually penetrate into glutinous rice, and the cooked zongzi will be more fragrant. In addition, cooking zongzi with cold water can make the cooked zongzi mature and consistent, without hardness.

2. The water surface must be higher than Zongzi, and it must be soaked to about two inches. This is because zongzi will swell during cooking. If there is not enough water, the zongzi above will be pushed out of the water, which is not easy to cook thoroughly and the cooked zongzi is not soft enough.

3. After the zongzi is put into the pot, it is best to press it with a heavy object, so that the boiled zongzi will not rot.

Do not add raw water in the process of cooking zongzi.

5. Pay attention to ditch water zongzi can't be cooked with other zongzi.

6. It's really hard to say when to cook zongzi. Because the time needed to cook zongzi is related to many factors, such as the soaking time of glutinous rice, the size of firepower, the size of zongzi, whether to use pressure cooker or ordinary pot, and so on. These factors will affect the cooking time.

Take one or two zongzi as an example. If the glutinous rice is soaked for enough time, the water in the pot can be boiled for about 1 hour. If you cook zongzi in a pressure cooker, turn it to a low heat after SAIC, about half an hour.

In addition, if you want to cook zongzi faster, you can also add some edible alkali or baking soda to the water, but this is not good for your health and is not recommended.