How much material is added to cook zongzi? Zongzi is soft, waxy and sweet, and does not pinch raw or reveal stuffing. Cooking zongzi is easier. It can be cooked in an hour and a half with a rice cooker, but it is not easy to cook soft and sweet zongzi. Many people stew zongzi, or boil it, or some of it is half cooked, which is caused by the wrong method. Don't think that you can cook zongzi by throwing it into the water. You must master many skills.

When you still have uncooked zongzi at home, you must learn the correct method from me to ensure delicious cooking. I learned how to cook zongzi from my mother. She has been cooking for decades and has rich experience. She told me that there are three kinds of water, which can make zongzi delicious without losing nutrition. I'll tell you how. Sanyang boiled zongzi

1, boiled zongzi with salt and salt? Salted zongzi is easier said than done. Isn't sweet zongzi salty easily? If you have this concern, I can tell you that it is not easy to be salty, but sweeter.

Cook a pot of zongzi and add a spoonful of salt. Salt plays an important role in harmony, which can highlight the sweet taste of zongzi. It also needs rice to become more chewy and chewy.

2. Edible alkali Edible alkali is alkaline, which can loosen the rice, make the taste of zongzi softer and glutinous, fully release the fragrance of zongzi leaves, and make the cooked zongzi more fragrant.

In addition, the leaves of steamed rice and zongzi are acidic, so zongzi are acidic and will be slightly acidic when eaten. Proper edible alkali can well melt the new acidity, and the cooked zongzi tastes fragrant and delicious.

3, white sugar boiled jiaozi to put sugar, if it is sweet jiaozi, the taste will be very sweet. If it is salty zongzi, it also has a refreshing effect. For example, meat zongzi tastes better.

When cooking sweet zongzi, you can put a little more sugar, which can better improve the sweetness. When making salty zongzi, the amount of sugar is the same as the amount of salt. Just add a spoonful to the pot, not a spoonful of rice.

Boiled zongzi and frozen raw zongzi, take them out and thaw them first. If you cook it directly, it will crack easily. Soak raw zongzi in cold boiled water for 20 minutes to absorb some water. Add a lot of cold water to the pot, and it takes a long time to cook zongzi. You'd rather drink more water than less, or you'll be half cooked. Add a spoonful of salt, a spoonful of sugar and a spoonful of edible alkali to the water. Stir and add zongzi.

Don't cross the two little fingers of Zongzi at least. 1.5 hours later, Zongzi will be cooked. If you want to cook faster, you can use a pressure cooker, steam for 30 minutes and stew for another 30 minutes, and the zongzi will be cooked. Welcome everyone to comment and discuss. If you think the article makes sense to you, please collect, pay attention to, like, comment, appreciate and pay attention to it, so that more people can see it and learn together. Thanks for your support. See you next time!