1, Zongzi should be cooked in cold water, because it is better to cook Zongzi in cold water and compact it with heavy objects. As the water temperature rises slowly, the fragrance of zongzi leaves will slowly penetrate into glutinous rice, and the cooked zongzi will be more fragrant. After rewinding, it can be boiled over high fire 1 hour or so. In addition, cooking zongzi with cold water can make the cooked zongzi mature and consistent, without hardness.

2. The water for cooking zongzi should be soaked for about two inches. This is because zongzi will swell during cooking. If there is not enough water, the zongzi above will be pushed out of the water, which is not easy to cook thoroughly and the cooked zongzi is not soft enough.

Don't put too much rice when wrapping zongzi, because it will swell when cooking and crack the leaves of zongzi.