Zongzi bought in the supermarket can be steamed or boiled. The boiled zongzi is heated more evenly, so it is boiled in water and steamed with stuffing. Key points: Zongzi should be taken out of the outer packaging bag and cooked with leaves.

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.

Extended data

Legend has it that Zongzi was born to sacrifice Qu Yuan who threw himself into the river. As early as the Spring and Autumn Period, millet was called "horny millet" when it was wrapped in leaves. Rice is sealed and baked in bamboo tubes, which is called "tube zongzi".

At the end of the Eastern Han Dynasty, millet soaked in plant ash water. Because the water contains alkali, millet is wrapped in leaves and cooked in quadrangles, which is called Guangdong sour water zongzi. At the same time, a small number of stuffed zongzi appeared, and the most popular one was pork zongzi. ?

In Jin Dynasty, Zongzi was officially designated as Dragon Boat Festival food. At this time, in addition to glutinous rice, jiaozi also added Alpinia oxyphylla, and the boiled jiaozi was called "Yizhi jiaozi". Rice is mixed with the meat of rare animals, chestnuts and so on. And there are more and more varieties. Zongzi is also used as a gift for communication.

Ming and Qing Dynasties: Zongzi wrapped in reed leaves appeared, and bean paste, pine nuts, dates and walnuts appeared as additives, and the varieties were more colorful. "Ham Zongzi" appeared in Qing Dynasty. During the Ming and Qing Dynasties, zongzi became auspicious food. According to legend, all the scholars who took part in the imperial examination at that time, in order to win a favor, had to eat "pen zongzi" specially wrapped for them at home, which looked like a writing brush and homophonic "must play".