I still remember last year's hot search that someone was discussing whether salty zongzi was delicious or sweet zongzi was delicious. It can be seen from the discussion that friends in the north seem to prefer sweet zongzi, while friends in the south prefer Yuxian zongzi. My family has sweet zongzi and salty zongzi every year, both of which are equally delicious to me. Do you like sweet zongzi or salty zongzi?
Rent a house and live outside after work. Occasionally, I will pack one or two zongzi for myself. My mother said after eating the zongzi I cooked, at first glance, you are a boiled zongzi. To make the boiled zongzi more fragrant and glutinous, just add two more things to the water.
Let's discuss how to cook zongzi from the process of cooking zongzi.
Step 1: Put all the wrapped zongzi into the pot and add water to ensure that the zongzi is not cooked or only half cooked. Then add salt and edible alkali to the water and turn to high fire to cook for about 20 minutes.
Step 2: Turn off the fire after 20 minutes, but don't open the lid in a hurry, and continue to stew zongzi in the pot for 5 minutes.
Do you know the secret of cooking zongzi now? In fact, it is salt and edible alkali. Adding salt can make the taste of zongzi permeate, so that the cooked zongzi will be more fragrant, and salt can also stimulate the sweetness of glutinous rice. The purpose of adding edible alkali is to make glutinous rice softer, and it can also strengthen vitamins in glutinous rice to prevent loss.
I wonder what other tricks you have to cook zongzi? Welcome to share your study in the comments section!