The zongzi is a popular favorite food, and many peoples in the world like to eat Chinese zongzi. The main ingredients are zongzi leaves and glutinous rice. Although cooking zongzi is very simple, but if you master the wrong method, cook out of the zongzi will not be soft not glutinous, and will be hard heart, very difficult to eat.

1. Soak the cotyledon leaves and marjoram a few hours in advance, and wash the glutinous rice with water. You can use warm or cold water. Be careful when washing the glutinous rice. The glutinous rice water must be washed until it is as clean as water, otherwise it will affect the texture of the dumplings. Note that the glutinous rice can only be washed, not soaked. Sticky rice does not smell good after soaking.

2. Put two reed leaves together, roll it up, put in the glutinous rice, put in two small dates or other fillings, then add the pre-soaked grains on top of the fillings, add a little glutinous rice, pinch it tightly with a triangle drum, press it on the left side, press it on the right side, roll it up from the back, tie the mouth tightly with a horse root and put it into the pot to cook for two hours.

3. The correct way is to put the pot into cold water. Although it takes longer to cook in cold water, if you put the pot in cold water, the temperature will rise during the cooking process and the flavor of the rice dumpling leaves will slowly seep into the glutinous rice. Steamed rice dumplings are fragrant and glutinous, and will not be soft on the outside and hard on the inside, so use cool water to cook the dumplings. The wrapped rice dumplings should be put into the pot with cold water because it is best to cook them in cold water. As the water temperature gradually rises, the flavor of the rice dumpling leaves will gradually penetrate into the glutinous rice, and the cooked dumplings will be more fragrant. In addition, cooking the rice dumplings in cold water will allow the cooked dumplings to have the same maturity and no hard center.

4. The water in which the dumplings are cooked should be soaked for about two inches. This is because the dumplings will expand during the cooking process. If you don't add enough water, the zongzi on top will be pushed out of the water and will not be easily cooked, and the cooked zongzi will not be glutinous enough. The last thing to note is that after the dumplings are cooked, they should be soaked in the original soup, otherwise they will not be glutinous and delicious in the good glutinous rice.

Northern people like to eat sweet dumplings, southerners like to eat salty dumplings, especially meat dumplings, northerners eat very bad taste. This is the result of the different tastes of the north and south, there is no need to argue in the end which kind of dumplings are more delicious, the Dragon Boat Festival cultural heritage is a more important thing.