Vacuum-packed dumplings can be cooked together with the bag.

Buy back the molded dumplings are generally vacuum-packed, so there is no air inside, do not need to worry about cooking when the water will seep into the bag inside to go, so you can directly to the molded dumplings thrown to the pot inside to cook. Of course, you must choose to cook with cold water, so as to ensure that the dumplings can be cooked through cooked.

Generally, it takes about 10 to 15 minutes to cook the dumplings and then you can eat them, and then fish them out and cut the bag open, and peel off the leaves to savor their deliciousness.

The dumplings need to be cooked in cold water, because when the water is boiling, the glutinous rice on the surface of the dumplings expands with heat and will be easily cooked and stick together, so that the glutinous rice inside will not be so easy to cook through, so it is especially easy to cause the outside part to have a lot of water.

Cold water in the pot, will make the rice dumplings heat evenly, so that from the outside to the inside of the slow penetration, one can make the middle part of the rice dumplings cooked more thoroughly, and secondly, in the process of cooking stew, can let the fragrance of the rice dumplings penetrate into the glutinous rice, so that the rice dumplings to eat taste much better.

Origin of Zongzi

Zongzi, steamed food made of glutinous rice wrapped in zongzi leaves, is one of the traditional Chinese festival foods. As one of the traditional foods with the deepest accumulation of Chinese history and culture, zongzi have spread far and wide. The custom of eating zongzi at the Dragon Boat Festival has prevailed in China for thousands of years, and has even spread to countries in East Asia.

The zongzi, that is, zongzong 籺, the main material is glutinous rice, fillings, with Ruo leaves (or Shuu leaves, cambium leaves, etc.) wrapped and become a variety of shapes, the main pointy, four-horned, and so on. Zongzi has a long history, initially used to worship ancestors and gods of the tribute. North and South called different, the northern production of millet, with millet to do zongzi, horn-shaped, ancient times in the north called "corner of millet". From the flavor points, dumplings have salty dumplings and sweet dumplings two categories.

Because of the different dietary habits around the world, the zongzi formed the North and South flavor; from the filling, the North has a small package of jujube Beijing jujube zongzi; the South has a variety of fillings such as mung bean, pork, bean paste, eight treasures, ham, mushrooms, yolk and other fillings, which is represented by the Guangdong salted meat zongzi, zhejiang jiaxing zongzi.