After being frozen for a long time, the water contained in the quick-frozen zongzi will form ice crystals. If the ice crystals need to be melted quickly, it is best to wash them by boiling, and then boil the water for about 15 minutes. However, if it is steamed, water vapor is not easy to penetrate, so the time for heating the zongzi will be greatly prolonged, and the zongzi can absorb water when cooking, so that the taste of the zongzi will be softer after heating.

Do I need to thaw the quick-frozen zongzi first?

It is suggested that thawing is better. Generally, the temperature of the freezer is around-10℃, so the frozen zongzi is hard. At this time, if you put it directly into the pot for heating, it may cause the outer layer to be heated, but the inside has not been heated. If the frozen zongzi is thawed and then steamed, there will be no such uneven heating.

If the time is not enough, the quick-frozen rice dumplings can be thawed in normal temperature water or warm water together with the packaging, so that the thawing time of the quick-frozen rice dumplings will be shortened a lot.