The amount of water must also be sufficient, and it is best not to add water halfway. Generally, the water surface is required to be more than two inches above the zongzi, because the zongzi will absorb a lot of water and expand in volume during the ripening process, and the zongzi pushed out of the water surface is not easy to cook and tastes dry and hard. Cooking zongzi in cold water tastes better, because with the gradual increase of water temperature, 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.

Items needed for cooking zongzi: zongzi, pressure cooker and boiled water. The method is as follows:

1, put the wrapped zongzi in the pressure cooker regularly and neatly, as shown below.

2. After shaping, add boiling water to the pot and spill the zongzi, as shown below.

3. Then cover the lid and turn on the high fire, as shown in the figure below.

4. When the pressure cooker makes a steam sound, cook for about half an hour with medium and small fire, as shown below.

5. When the time is up, turn off the fire and let the gas in the pot deflate naturally, as shown below.

6. After exhausting, let the pressure cooker stand for about 20-30 minutes, as shown in the figure below.

7. You can enjoy it when the time is up, as shown below.