If you want to taste softer and better, you can choose boiled zongzi. However, if the taste of zongzi is more delicate and the aroma is more intense, you can choose steamed zongzi.
Cooking refers to the way of soaking zongzi in boiling water and cooking it. Boiling zongzi is a common way to eat in the south. In the process of cooking, you don't need to open the zongzi, you just need to soak the whole zongzi in boiling water, and then keep it on medium heat until the water boils, which usually takes 20-30 minutes.
Steaming zongzi is to steam the whole zongzi directly in a steamer. The steaming time of zongzi is longer than that of water boiling, which generally takes 1-2 hours, but the taste is more delicate and delicious. The steaming temperature is relatively low, which is more conducive to maintaining the original flavor of zongzi.
Matters needing attention in cooking zongzi
1, full soaking: If your zongzi is dry, it will take a long time to soften and absorb water. Usually the soaking time takes 3 to 6 hours.
2, choose the right pot: choose a wide cooking pot, so that jiaozi has enough space to fully cook.
3. Water quantity: add enough water to completely soak the zongzi, and the water level should be at least 2-3 inches higher than the zongzi. When cooking zongzi, you need to add water in time if you find that the water has evaporated almost.
4, the heat should not be too high: after the water is boiled, turn to a small fire or a medium fire to keep warm. If the heat is too large, it may crack the surface of zongzi, leading to smoking or cooking.
5. Don't turn and pierce the zongzi frequently: excessive stirring or piercing the outer skin of the zongzi will make the zongzi boil or turn into a paste-like substance, which will affect the taste.