The correct way to cook zongzi is to eat zongzi often in our daily life. Zongzi is a traditional food in China. Cooking zongzi is very simple. Many people don't know how long it will take to cook zongzi. Let's take a look at the correct method and related information of cooking zongzi.

The correct way to cook zongzi 1 How to cook frozen zongzi?

1, boil the water first;

2. Immerse zongzi in boiling water;

3. After heating to boiling, keep it for 10 minute (it takes 15 minute for quick-frozen dumplings).

Important: Zongzi can't be cooked in cold water. Zongzi must be soaked in boiling water and heated evenly. The heating time should not be too long, so as not to be too rotten and lose its original flavor. The outer packaging bag of zongzi should be removed and cooked with leaves.

How to cook raw zongzi?

1, Zongzi is difficult to cook, so it can be cooked in a pressure cooker, saving time and effort. The cooked zongzi must be boiled before it can be put in, and the water surface must be soaked in the zongzi, otherwise the zongzi that is not soaked in water will not be cooked anyway.

The pressure cooker boiled on the fire. When the steam starts to come out, cover the pressure valve, then turn to medium-low heat for 30 minutes, and then turn off the heat for 20 minutes. Finally, remove the pressure valve and completely release the steam. If you cook in a common soup pot, you need to cook over medium heat for more than 2 hours after the water is boiled.

Master the key points: the time to cook zongzi is related to the size of the zongzi you wrap. Glutinous rice must be soaked first, and it is best to put some gray water (salty) when soaking, so that the cooked zongzi is delicious. To know if it is ripe, cook it to a certain extent, pick it up and press it with your fingers.

If you feel soft and sticky, it is cooked, otherwise, turn it over and continue cooking. In addition, jiaozi must be boiled before dropping, and water should be soaked in noodles. After rolling it again, boil it for about 3 hours. Do not add raw water in the process of cooking zongzi.

Methods and skills of cooking zongzi

Step 1: Cook in cold water.

Put the wrapped zongzi into the pot with cold water and put it neatly in the pot. Soak zongzi in water for about two inches, and then cook it with strong fire 1 hour. Here are a few points to emphasize:

First, zongzi must be cooked in cold water, because it is better to cook zongzi in cold water. As the water temperature rises slowly, 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.

Second, the water surface must be higher than zongzi, and it must be soaked to about two inches. This is because zongzi will swell during cooking. If there is not enough water, the zongzi above will be pushed out of the water, which is not easy to cook thoroughly and the cooked zongzi is not soft enough.

Third, after the dumplings are put into the pot, it is best to press them with heavy objects so that the cooked dumplings will not rot.

Fourth, don't add raw water in the process of cooking zongzi.

Fifth, it should be noted that ditch water zongzi cannot be cooked with other zongzi.

The sixth is the time to cook zongzi, which is really hard to say. Because the time needed to cook zongzi is related to many factors, such as the soaking time of glutinous rice, the size of each fire, the size of zongzi, whether to use a pressure cooker or an ordinary pot and so on. These factors will affect the cooking time.

Take one or two zongzi as an example. If the glutinous rice is soaked for enough time, the water in the pot can be boiled for about 1 hour. If you cook zongzi in a pressure cooker, turn it down after SAIC. If you want to cook zongzi faster, it will take about half an hour.

You can also add some edible alkali or baking soda to the water, but this is not good for your health and is not recommended. Friends who have a pressure cooker at home try to cook zongzi in a pressure cooker, because the pressure cooker cooks zongzi quickly, tastes good and has less nutritional loss, but pay attention to safety when cooking.

Step 2: soak zongzi.

I feel that zongzi is almost ripe. You can open a zongzi. If it is not cooked, continue to cook. Never wait for the pot to come out before returning to the pot, because it will take longer to cook if it is not cooked thoroughly once. You can also cook it to a certain extent, pick it up and press it with your fingers. If it feels soft and sticky, it is cooked, otherwise it needs to continue cooking. Don't rush out of the pot after cooking zongzi. Leave the zongzi in the pot to soak for more than 1 hour before taking it out. This will make the taste better and taste better.

How long does zongzi cook?

1, jiaozi boiled Takuwa jiaozi itself. The glutinous rice must be soaked soft first, and it is best to put some gray water (salty) when soaking, so that the cooked jiaozi is delicious. To know if it is ripe, pick it up to a certain extent and press it with your finger. If it feels soft and sticky, it's cooked. Otherwise, turn it over and continue cooking. Under normal circumstances, it takes about 40 minutes for ordinary pot and 20 minutes for pressure cooker. If you are afraid of being unfamiliar, turn off the fire and stuffy for a few minutes. Then you can enjoy delicious food with your family.

When cooking zongzi, be sure to boil the water before putting it down. Water needs to be soaked on the surface of zongzi. After it is rolled up again, it can be boiled for about 3 hours. Do not add raw water in the process of cooking zongzi. It should be noted that Goushui Zongzi cannot be cooked with other Zongzi. Take it out when it's cooked. Open the leaves of zongzi when eating. Zongzi is fragrant and fragrant. Oil but not greasy, waxy but not sticky, salty and sweet, fragrant and tender.

3. The tightness of jiaozi's cooking in Takuwa and jiaozi has much to do with it. Red beans and peanuts need to be soaked for a long time, and glutinous rice is enough for half an hour. It takes an hour to steam in a pressure cooker.

4. Cook in a pressure cooker for 20 minutes to half an hour. Zongzi is too long to cook easily. There is no pressure cooker. If the package is tightly wrapped, it may take 2 hours for it to be cooked thoroughly, otherwise there will be particles in the middle. If the bag is loose, the time will be short, about an hour and a half.

The correct way to cook zongzi is 2 1. Ordinary pot: about 3 hours.

Cooking method:

When cooking zongzi, be sure to boil the water before putting it in. Water should soak the surface of zongzi, and raw water should not be added when cooking. When cooking zongzi, press a heavy object on it to prevent zongzi from rolling too much when the water is boiling and spreading easily. Take it out when it's cooked. Top grade oil but not greasy, waxy but not sticky, salty and sweet, fragrant and tender.

2. Pressure cooker: about half an hour.

Cooking method:

Bring the pressure cooker to a boil, then simmer for 30 minutes, and then turn off the heat for 20 minutes. Finally, remove the pressure valve and completely release the steam. If you cook in a common soup pot, you need to cook over medium heat for more than 2 hours after the water is boiled.

What is the reason why zongzi is not ripe?

zongzi

1, too much.

2. Uneven ventilation. Just like we cook a lot of rice in a big rice cooker, if the rice is cooked before cooking, if you don't turn it over from bottom to top, it will appear uncooked rice.

3, the heat is not enough. In the early stage of cooking, the heat lasts for a short time.

4. There is not enough time. I think it should be cooked like this; Put the zongzi soaked for more than 48 hours into the pot, not too thick, cook it for a while with high fire and then slowly cook it with low fire. Time generally depends on quantity, volume and temperature, but it takes at least two hours. In the process of cooking, the bottom should also be turned up and down, and the amount of licking water should be completed at one time. Then you need to add water. You need to add boiling water.

What if zongzi is caught?

If it is raw when cooked, you can put it in hot water for fifteen minutes. Cook it again, and it's better to boil it in water, because it's not easy to cook when steamed. The best way is to put it in a steamer and steam it thoroughly.

The correct way to cook zongzi is 3 1. Cook zongzi in a pressure cooker. Usually you can cook the wrapped zongzi in a pressure cooker at home. When cooking, put the wrapped zongzi in the pressure cooker, and then add enough water. Clear water shall not exceed 5 to 10 cm of zongzi.

2. Waterproof steaming. Zongzi can be boiled in water and steamed in a pot. This method is similar to that when people steam rice, they can put enough water in the pot, put a steamer on it, then put zongzi on the steamer, cover the lid, heat and boil, and steam for another hour. At this time, the zongzi in the pot can be cooked thoroughly. Although it is not as watery as boiled zongzi, it tastes particularly good.

3. Cook zongzi with clear water. If the zongzi you eat is a quick-frozen food bought from the market, you can cook it directly with clear water, because these quick-frozen zongzi are cooked food after high temperature treatment. People put it in the pot and cook it for about ten minutes, then the zongzi can be cooked thoroughly. After cooling, they can take it out and remove the leaves of zongzi and eat it directly.

Is the zongzi boiled or steamed?

Zongzi is usually cooked and eaten. Moreover, when we cook zongzi, we have to turn it over, turn the zongzi above to the bottom, and add more water (because the water in the pot is completely absorbed by the rice during the cooking process), so that the zongzi can be completely cooked.

When will the zongzi be steamed?

1. From the convenience point of view, the jiaozi made by myself is cooked, and the frozen jiaozi bought in the supermarket is cooked. Just steam it hot enough, and there is no need to cook it.

2. The cooking is heated evenly, so it is cooked with clear water and steamed with stuffing.

3. jiaozi with various flavors will be better steamed once, but it may not taste good when cooked. In addition, if you are worried that your jiaozi is not tight, it is safer to steam it in a pot.