1, zongzi should be cooked in cold water.

In fact, dumplings cooked in cold water are more delicious than those boiled in hot water. If boiled in cold water, the temperature of zongzi and the water in the pot will rise at the same time and will remain at the same temperature all the time. The fragrance of zongzi leaves will slowly penetrate into the glutinous rice with the increase of temperature, so that the fragrance of glutinous rice and zongzi leaves can be fully exerted, and the cooked glutinous rice is softer and sweeter, and the phenomenon that the outer layer of glutinous rice is ripe and the innermost layer of glutinous rice is not ripe will not occur.

2. Water quantity should be controlled.

If you cook zongzi in a pressure cooker, the water only needs to pass through zongzi. Because the pressure cooker is well sealed, the water lost during heating can be ignored, so there is no need to add too much water, which can reduce the cooking time without affecting the taste of zongzi.

If you cook zongzi in an ordinary pot, you should add a little more water, because it is not as airtight as a pressure cooker, and it will lose some water. If you don't add enough water, the water will not completely pass through the zongzi during cooking, so the exposed zongzi will not be cooked easily.

3. Don't burn too much.

When cooking zongzi, many people think that cooking zongzi with big fire can reduce the time. Actually, it's not. The time for cooking zongzi with small fire is the same as that with big fire. If you cook zongzi slowly with a small fire, it will not only save oil, but also make the zongzi not come apart and boil into a pot of porridge.

4. It's time to cook zongzi

The time of cooking zongzi is also a problem that can't be ignored. Zongzi must be cooked thoroughly to be delicious. The time should be adjusted according to the pot you choose. If you use a pressure cooker, boil it for 30 to 40 minutes after power is applied. If it is an ordinary pot, it will take longer, about 2 to 3 hours.

If glutinous rice is used to wrap zongzi without soaking, the time needs to be extended appropriately. After the dumplings are cooked, you can press them with your fingers. If it is soft and elastic, it means that the zongzi is ripe and can be cooked.

The cooked zongzi should be fished out to cool.

Many people think that zongzi will taste softer and more waxy after being stewed in a pot. In fact, the cooked zongzi should be taken out to cool. If you stew in the pot for a long time, the water will soak in glutinous rice, which will affect the flavor of zongzi. So don't soak in the pot for too long after cooking, just stew for more than ten minutes, and then take it out to cool.