In fact, there is no standard answer to the time of cooking zongzi. If you cook zongzi in an ordinary pot, you should cook it for at least two hours, otherwise the rice inside will be difficult to cook thoroughly, but be careful not to cook it for too long.
If you cook zongzi directly in the pressure cooker, the time can be shortened to half an hour, and it must not exceed one hour, otherwise the overall taste of zongzi will be affected.
Extended data:
The fastest way to cook zongzi:
1, Zongzi is difficult to cook, so it can be cooked in a pressure cooker, saving time and effort. The cooked zongzi must be boiled before it can be put in, and the water surface must be soaked in the zongzi, otherwise the zongzi that is not soaked in water will not be cooked anyway.
The pressure cooker boiled on the fire. When the steam starts to come out, cover the pressure valve, then turn to low heat for 30 minutes, and then turn off the heat for 20 minutes. Finally, remove the pressure valve and completely release the steam. If you cook in a common soup pot, you need to cook over medium heat for more than 2 hours after the water is boiled.
If you need to add water, you should add boiling water instead of cold water.
4. Take it out when it is cooked. When eating, open the leaves of Zongzi, which is fragrant, oily but not greasy, waxy but not sticky, moderately sweet, fresh and delicious, and is the top grade. Finally, I would like to remind you that Rongnaida glutinous rice is high in calories and should not be eaten too much at a time. Zongzi is mostly made of glutinous rice, which lacks fiber, is sticky and difficult to digest. Therefore, when making zongzi, adding some miscellaneous grains such as rice or red beans, coix seed, yam, taro or sweet potato can reduce the burden on the stomach.