1, cold water in the pot. The packaged dumplings in cold water, neatly yards into the pot, the water should be soaked through the dumplings, to be re-rolled up and then after the fire can be cooked for about 1 hour. Rice dumplings must be cold water in the pot, because it is better to cook rice dumplings with cold water. As the water temperature slowly rises, the flavor of the leaves will slowly penetrate into the glutinous rice, cooked rice dumplings will be more fragrant.

2, the water surface must be more than the dumplings, and must be dipped over the dumplings about two inches, this is because the dumplings in the process of cooking will be expanded, if you do not add enough water, the top of the dumplings will be out of the water, it is not easy to cook through the dumplings cooked dumplings are not soft enough. After the rice dumplings into the pot, it is best to use a heavy object above the compaction, so that the rice dumplings cooked out will not be scattered rotten.

3, in the process of cooking dumplings do not add raw water. Is to pay attention to the sight of water dumplings can not be cooked with other dumplings. Cooking time, the time needed to cook rice dumplings and many factors are related, such as the length of time the glutinous rice soaked, the size of the fire, the size of the dumplings, the size of the dumplings, with a pressure cooker or a regular pot, and so on, all of these factors will affect the length of time to cook rice dumplings.

The zongzi, also known as zongzong _, by the zongzong leaves wrapped in glutinous rice steamed food, is one of the traditional festive food of the Chinese people. Initially, it was used to pay tribute to the ancestors and gods, and legend has it that the zongzi were handed down to honor Qu Yuan, who threw himself into the river.