1. The time to cook zongzi is related to the size of the zongzi you wrapped. The glutinous rice must be soaked soft first, and it is best to put some gray water (salty) when soaking, so that the cooked zongzi is delicious. To know whether it is cooked or not, pick it up to a certain extent and press it with your fingers. If it feels soft and sticky, it is cooked. Otherwise, turn it over and continue cooking.

2. Boil the zongzi until it is boiled. Soak the surface of the zongzi in water, and cook it for about 3 hours with high fire after it is boiled again. Don't add raw water in the process of cooking zongzi. It should be noted that Goushui Zongzi cannot be cooked with other Zongzi. Take it out when it is cooked. When eating, the leaves of zongzi are opened, and the zongzi is fragrant and fragrant. It is oily but not greasy, waxy but not sticky, moderately salty and sweet, fragrant and tender and delicious.