Soak zongzi leaves in cold water for 2-3 hours, and then directly boil them in cold water for 4-5 minutes, provided that they are boiled in cold water for 5 minutes, and then they can be wrapped after being fished up.

If you cook in a pressure cooker, it will take about an hour. If you use a pressure cooker to boil, you can cover the pressure valve when the steam in the pot begins to come out, and then turn it into a medium or small fire. After cooking for 30 minutes, turn off the heat and stew for 20 minutes. If you cook zongzi in an ordinary soup pot, it will take three hours after the water in the pot boils.

Extended data

Precautions:

When wrapping zongzi, don't put too much rice in it, because the rice grains in it will swell after cooking, and if you put too much rice, it will easily burst the leaves of zongzi. If you feel almost the same, you can take it out and have a look. If it is not cooked, you can continue to cook it in the pot.

However, when cooking zongzi, don't wait for it to cool before putting it back into the pot, which will affect the taste. After cooking zongzi, don't take it out of the pot in a hurry, let him soak it in the pot for an hour first, so that the cooked zongzi will taste more delicious.