You can cook zongzi in cold water or hot water, and it is best to cook it in cold water. Zongzi is made of glutinous rice and zongzi leaves. If this food is cooked in cold water, it can be cooked better and tastes more natural.

Pour cold water into zongzi, and slowly boil the regenerated fire. Zongzi is basically heated evenly both inside and outside, and the fragrance of glutinous rice will be slowly released. It will be sticky when cooked, sweet and delicious.

Different ingredients have different cooking times. Before cooking zongzi, you can soak it in water so that the food can be cooked better. Fresh meat, red beans and peanuts need to be soaked for a long time, and glutinous rice is enough for half an hour.

When cooking zongzi, if you find that there is little water, you need to add boiling water at this time, because adding cold water may cook zongzi badly, so boiling water will be better.

You'd better eat the cooked zongzi while it's hot. When you eat this kind of food, only when you open the leaves of Zongzi can you smell the fragrance and forget it.

If you can't finish eating jiaozi, you can put it in the refrigerator at this time. Of course, it can't be stored for too long, otherwise jiaozi will go bad. Jiaozi that can't be eaten can be cooked, cooled and put into the freezer, or it can be kept for a long time.