Although rice cookers are usually only used for cooking, they can also be used to cook zongzi when conditions do not permit, which is also very convenient. You can put zongzi in water and cook it until it is seven or eight minutes cooked, then steam it in a rice cooker, or you can cook it directly in a rice cooker.

2 how to cook zongzi with rice cooker 1? Put the wrapped raw zongzi neatly into the inner container of the rice cooker. Don't put too many raw zongzi at a time, 15~20 (about half a pot) is appropriate.

2. Then put tap water (cold water) into the rice cooker. The water level is best to drown all raw zongzi, but don't cross the highest water level line on the inner liner of the rice cooker.

3. Then cover the rice cooker, turn on the power supply, and press the first button of "Cooking Eight-treasure Porridge", so that the rice cooker will automatically alarm and turn off the power supply.

Open the lid and see if there is too little water in the pot. If it is too much, you can cover it again and stew it with waste heat for 30 minutes. (If you use a high-pressure rice cooker, please don't turn it on immediately, and then open the lid after the hydraulic valve is lowered. )

5. If there is too little water in the pot, you can add boiling water to drown the zongzi, then plug in the power supply to heat it 10 minutes) or cover the pot and stew for 30 minutes. If you are using a high-pressure rice cooker, please don't open it immediately, and then open the lid after the hydraulic valve is put down.

6. After jiaozi is cooked, empty the water in the pot, or fish the cooked jiaozi into a pot or another pot for short-term storage. It is best to put the endless zongzi in the refrigerator after cooling.

How to keep jiaozi frozen after cooking? During the Dragon Boat Festival, the weather is hot and humid, and the temperature is high. Therefore, it is best to put the cooked jiaozi in the frozen layer of the refrigerator, and it can be kept fresh for about 5 days at 0℃-4℃, and it can be kept in the freezer at-18℃ for a longer time.

Soak in zongzi water. You can also soak the cooked zongzi in zongzi water. There is a thick layer of oil floating on the "Zongzi water" that has been boiled for more than ten hours, which can block the entry of bacteria, but this method can't be preserved for a long time, and once the Zongzi water penetrates into the Zongzi, it can't keep the sticky and sweet taste of rice grains.

There is also a drying method for drying preservation, which is commonly used now. That is, put zongzi in an iron pot, dry the water on its leaves with a small torch and keep it dry. Under the high temperature baking, the aroma of zongzi leaves penetrated into zongzi. Gently cut open the leaves of Zongzi, and found that the rice grains of Zongzi are not as sticky as those just baked at high temperature, and the rice grains are more vivid. Take a bite, and the rice grains with the fragrance of zongzi leaves are more delicious and chewy.