1. Boiled in cold water, the swelling and ripening process of glutinous rice will be more uniform, and there will be no pinching phenomenon. The fragrance of glutinous rice leaves will gradually penetrate into glutinous rice and taste more fragrant.

2. Because the main ingredient of zongzi is glutinous rice, it must be cooked thoroughly, otherwise it will taste raw and difficult to digest, so it will take a long time to cook. The zongzi cooked in ordinary pot should be cooked with high fire first, then with low fire for three hours, and then stewed for half an hour, so that the cooked zongzi tastes more delicious. If a pressure cooker is used, it is usually steamed and boiled for 30 minutes, and then stewed for 20 minutes. No matter what pot you cook, you should add enough water to the pot at one time to prevent the zongzi from being cooked dry before it is cooked.