The reason why zongzi should be boiled in water is because it absorbs a lot of water during the ripening process, so that it will be soft and delicious. Therefore, when cooking, you should not only add a lot of water, but also continue to stew for a while after cooking, so that Zongzi can absorb more water. However, if the method of steaming is adopted, it is impossible to provide sufficient water for zongzi, and the steamed zongzi will be very dry and hard, and it is easy to be sandwiched.

Extended data:

Items needed for cooking zongzi: zongzi, pressure cooker, boiling water. The method is as follows:

1, put the wrapped zongzi in the pressure cooker regularly and neatly, as shown in the figure below.

2. After setting, add boiling water to the pot and overflow the zongzi, as shown in the figure below.

3. Then cover the lid and turn on high heat, as shown in the figure below.

4. When the pressure cooker makes a steam sound, use medium and small fire for cooking for about half an hour, as shown in the figure below.

5. When the time is up, turn off the fire and let the gas in the pot deflate naturally, as shown in the figure below.

6. After venting, let the pressure cooker stand for about 20-30 minutes, as shown in the figure below.

7. After the time is up, you can enjoy it, as shown in the figure below.