When zongzi is just taken out of the freezer, it is time-consuming to cook it directly. It is also prone to hot and cold stimulation cracking reaction, which leads to the explosion of frozen zongzi. First thaw the zongzi in warm water, and then heat it until it is cooked. If you use a pressure cooker, you can cook it for ten minutes, and if you use an ordinary pot, it takes about twenty minutes to cook it.

The temperature of rice dumplings stored in quick-frozen layer is about MINUS 18 degrees. When the zongzi is taken out, it looks like a hard bouncing stone, and it is still frozen and hard at ultra-low temperature. At this time, if you throw away the hot water pot directly and start cooking, it is easy to have a hot and cold stimulation explosion reaction, which will lead to the explosion of frozen zongzi. It is best to thaw the quick-frozen zongzi before cooking, but the cooked zongzi is not soft and delicious, and the above dangers can be avoided.

Water temperature determination

Because hot water boiling frozen zongzi is often prone to cold and hot expansion, the wrapping line of zongzi is broken, the stuffing in zongzi flows out, and the boiled zongzi water is turbid. The taste is not good, but cooking frozen zongzi in cold water can slowly heat up the water. In the process of heating up, let the frozen zongzi thaw gradually. Finally, heat the inner stuffing until it is completely heated, so that the cooked zongzi is evenly cooked and has a good taste.

The rice dumplings themselves are stored in the quick-frozen layer only after they are cooked, so the steaming of quick-frozen rice dumplings is a heating process, not a steaming process, which takes much faster time than steaming raw rice dumplings. Usually, after the quick-frozen zongzi is thawed at room temperature, it can be steamed in a steamer. It should be steamed slowly with cold water, so that the inside of the zongzi can be evenly heated and the taste is delicate and soft.