2. When cooking rice dumplings with cold water, the cold water should also be heated slowly, so that the glutinous rice inside the rice dumplings is heated continuously, so the heating degree is the same, so there will be no situation where cooked glutinous rice is on the top and outside. But it's not cooked, so the cooked zongzi won't be mashed and will taste better. Pay attention when cooking zongzi. It must be submerged in water, so that Zongzi can better absorb some water without being trapped.
3. When choosing a pot to cook, the cooking time of each pot is different. If you use a pressure cooker, you can usually live for about half an hour, but if you cook in an ordinary pot. Cooking for an hour or so depends on the temperature and size of zongzi.