How to cook zongzi? Why is there always raw rice cooked into mature rice?
Because you put too many zongzi, because the gap between zongzi is too small, and the steam can't completely penetrate into it, so there will be the phenomenon of uncooked rice. You can customize some trays (with air holes), so put a layer of zongzi on them, press a tray and put another layer, so that steam can play a more uniform role, and the zongzi can be heated more evenly, which also saves a lot of money!