1, frozen storage: The main reason is that zongzi is made of glutinous rice and cooked, which is more likely to deteriorate than the rice you usually eat. So it is safest to put the cooked zongzi in the freezer. If you want to eat it the next day, put the frozen zongzi in a pot and steam it with water.
2. Dry preservation: The dried and preserved cooked jiaozi won't be as sticky as it was when it was cooked, and the rice grains in jiaozi won't stick together, which is delicious and chewy. The most commonly used method is to put the cooked zongzi in an iron pot and dry it on a small fire until the water on the leaves of zongzi is dry. Under high temperature drying, the aroma of zongzi leaves all penetrates into zongzi, and the taste is better!
3. Soak zongzi water: Except the most useful frozen cooked zongzi, it should be preserved for a long time. Cooked zongzi can be kept fresh for five days. Although the method of soaking zongzi water won't last long, it can prevent bacteria from entering, so it depends on when you eat it. If it is the amount you eat in a day, you can choose this method.
Extended data:
Due to different regions, the material and even the shape of the "wrap" are very different. For example, in the early days, people used horns to worship the sky, so in the Han and Jin Dynasties, zongzi were mostly made into horns as one of the ancestors. In addition, there are regular triangles, regular quadrangles, pointed triangles, squares, long strips and so on.
Because of the different eating habits in different places, zongzi has formed a north-south flavor. Among them, the more famous zongzi are: the representative variety of Beijing Zongzi North Zongzi, which is a large, trapezoid or triangle. Most products on the market are glutinous rice balls. In rural areas, people are still used to eating zongzi. Beijing Zongzi is sticky, tough, fragrant and unique. Most of them are filled with red dates and bean paste, and a few are filled with preserved fruit.