Zongzi needs to be soaked for 1-2 days before processing, and all the water has fully entered the glutinous rice, so it is relatively easy to cook. When cooking zongzi, you must boil it before dropping it. The water should soak the surface of zongzi, and then cook it with low fire for about 2 hours after the water is boiled again.
Matters needing attention in homemade zongzi
Homemade zongzi should pay attention to the following three points when selecting materials and making them:
The first is to choose fresh ingredients. Mainly glutinous rice, with different fillings, generally there are vegetarian dumplings and meat dumplings. Vegetarian rice dumplings commonly used fruits (jujube, raisins, etc.), cereals, etc., should be free from deterioration, insects and other phenomena; Ham and pork belly are commonly used in meat dumplings, so it is recommended to buy them in regular places.
The second is to choose the leaves and lines of zongzi. It is best to use fresh zongzi leaves, such as dry zongzi leaves, which should be softened with blisters or boiled water before use; Try to use plain cotton and linen thread for binding, with moderate tightness.
The third is to keep clean and hygienic. When wrapping zongzi, your hands should be clean and hygienic, and the ingredients, zongzi leaves and processing instruments should be cleaned to ensure the safety and hygiene of the production process.
The above contents refer to People's Network-teach you how to cook zongzi by hand, and People's Network-what should you pay attention to when eating zongzi during the Dragon Boat Festival in 2020?