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 firepower, the size of zongzi, whether to use pressure cooker or 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 to a low heat after SAIC, about half an hour.

In addition, if you want to cook zongzi faster, 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. Just 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.

The above is a detailed introduction about how to cook zongzi and how long it takes to cook zongzi. For the reference of friends who don't know how to make zongzi, it will definitely make you a perfect and delicious zongzi.