Zongzi is a very popular food on Dragon Boat Festival every year. There are many ways to eat it, and most people will boil it directly. It takes some time to cook zongzi. It takes at least three hours to cook raw zongzi in an ordinary pot and about one hour in a pressure cooker, so an hour depends on which pot you cook zongzi in.

1. Can you cook zongzi for an hour?

It is impossible to cook zongzi in an ordinary pot for an hour, but it is ok to cook it in a pressure cooker for an hour.

In fact, it takes a lot of time to cook zongzi in an ordinary pot at home, because zongzi needs to ensure that the stuffing is completely cooked and soft. Generally speaking, it takes about the same time as stewing tendons and beans. You need to put a proper amount of water in the pot, and then put it in the zongzi after the water boils. After the water boils again, you can continue to cook for about 2-3 hours. This kind of zongzi is soft and waxy.

Tip:

1. Don't put too much rice. If you eat too much, the rice grains will swell and the leaves will burst when cooking.

If you want to cook zongzi quickly, you can use a pressure cooker. Usually, after steaming, you can turn to low heat and continue cooking. It will be ready in about half an hour.

2. Can zongzi be kept warm after cooking for an hour?

If you cook in a pressure cooker, you can keep the temperature for a period of time. If you cook in an ordinary pot, it is recommended not to keep warm, but to cook thoroughly.

The main ingredient of zongzi is glutinous rice. Glutinous rice is rich in starch. Starch needs enough heating to soften, and then it begins to soften and become sticky. Different cookers have different heating effects. The pressure cooker can quickly heat zongzi. Therefore, if you are in a hurry, you can heat zongzi with a pressure cooker. When jiaozi is cooked, it feels soft. After jiaozi is cooked, this method can be used to judge whether jiaozi is cooked.

3. What rice is wrapped in zongzi?

polished glutinous rice

Glutinous rice, also known as glutinous rice, is the shelled kernel of Gramineae rice (glutinous rice). The color of glutinous rice is milky white. Generally speaking, it looks opaque and translucent. Glutinous rice is sticky and can be used to make sticky snacks, such as eight-treasure porridge, rice cakes, zongzi and other nutrients such as fat, sugar, calcium, phosphorus, iron, vitamin B 1, vitamin B2, nicotinic acid, starch and so on. Traditional Chinese medicine believes that glutinous rice is warm and sweet, enters the lung and spleen meridians, and has the functions of tonifying deficiency, enriching blood and strengthening spleen and stomach. It is a mild tonic for ordinary people.