The cooked zongzi itself is cooked, so you only need to heat it thoroughly when you eat it again. Put the zongzi in boiling water 10 to 20 minutes, the zongzi will be heated thoroughly, and it can be eaten after it is taken out and cooled. The principle of heating cooked zongzi is to heat the zongzi thoroughly and then you can eat it. The time required for heating also increases or decreases according to the size of zongzi and the degree of thawing. If you want to keep the original flavor of zongzi, you'd better boil it in water.

The main raw materials for making zongzi are zongzi leaves, glutinous rice and red dates. Therefore, cooked zongzi is not easy to preserve at room temperature. Cooked zongzi can be stored for about 2 days at room temperature. It is best to steam only one meal at a time. Don't steam a pile at a time. If you can't finish eating it, don't heat it again, or it will make jiaozi rot faster.

Selection skills of zongzi

The normal state of vacuum zongzi after high-temperature and high-pressure sterilization is that its vacuum bag is well preserved, and the vacuum packaging is tightly adsorbed on zongzi, which is shiny, clear and transparent. There are two kinds of quality problems in vacuum-packed zongzi: air leakage and bag expansion. Therefore, all vacuum food bags must be clearly marked with the words "Do not eat if there is air leakage or bag swelling".

Jiaozi with exposed stuffing is generally not fresh. Don't buy dumplings with exposed stuffing. Qualified zongzi should have a right angle, the binding line should be tight and appropriate, and there should be no obvious exposed angle and no exposed zongzi. In addition, it should be noted that you should buy a small amount of zongzi in bulk, or buy it now. Consumers should eat it as soon as possible after purchase, and should be thoroughly heated and cooked before eating.