Frozen zongzi are usually cooked. Whether boiled or boiled, it usually takes about 20 minutes to cook. However, it should be noted that frozen zongzi should be cooked in cold water, so that it can be heated slowly with the increase of water temperature, so that the cooked zongzi will be softer and more waxy, and it will not be easy to be caught.

Cooking quick-frozen zongzi doesn't need to be thawed, just put it in cold water and heat it fully. If it is cooked in hot water, the glutinous rice on the outer layer of zongzi will be cooked, but it is easy to appear that the outer layer is cooked, the inner layer is not cooked or the inner layer is cooked, but the outer layer is overcooked. Quick-frozen zongzi is easy to cook, and it is almost cooked after half an hour.

Types of zongzi

1, Beijing school: the representative variety of northern zongzi. Beijing zongzi is large and has an oblique quadrangle or triangle. At present, most of the products on the market are glutinous rice dumplings. In rural areas, people are still used to eating rice dumplings. Sticky, tough, fragrant and unique, Beijing Zongzi is mostly filled with red dates and red bean paste, and a few of them also use preserved fruit as stuffing.

2. Guangdong school: the representative variety of southern zongzi. Contrary to Beijing zongzi, Guangdong zongzi is smaller in size, unique in appearance, square in front, with a sharp corner protruding from the back like an awl. Winter leaves are wrapped with glutinous rice, mung beans, salted egg yolk, mushrooms, peanuts, pork belly and lotus seeds, which is a traditional method of steaming dumplings, and rich materials fill the taste satisfaction.

3. Sichuan School: Sichuanese are fond of spicy food, so Zongzi is also divided into sweet and spicy. Sichuan's spicy Zongzi, because of its exquisite production, complex technology and unique taste, has become one of Sichuan's famous snacks. Its preparation method is to soak glutinous rice and red beans for 5-6 hours, pour out the water, add pepper powder, Sichuan salt, monosodium glutamate and a little bacon, and wrap them into a square dumpling with about 60 grams of leaves. Eat it after cooking, spicy and palatable, with unique flavor.

4. Suzhou School: Suzhou Zongzi is a long and thin quadrangle with fresh meat, jujube paste, bean paste, lard mixed with sand and other varieties. It has the characteristics of exquisite ingredients and fine production. For example, the first-class adzuki bean is selected for the rice dumplings with lard and sand. After cooking, it is peeled and filtered, and then doubled sugar and appropriate amount of oil are added to make stuffing. When wrapped, there is still a piece of fat in the stuffing. After cooking, it is bright and sweet, oily and fragrant.

Baidu Encyclopedia-Zongzi