Pressure cooker takes less time to steam, and ordinary steamer takes longer. It depends on whether the cooked zongzi is cooked or not. When it is ripe enough, you can pick it up and pinch it with your fingers. If you think zongzi is soft and sticky, it is cooked zongzi.

Zongzi is stored at room temperature, boiled in boiling water, and boiled in medium fire 10 minute. If the zongzi is big, you can cover it, turn off the fire and stay in the pot for 5-8 minutes. Be careful not to soak in the water for too long, which may make the taste of zongzi worse.

Jiaozi stored in cold storage does not need to be taken out and thawed in advance, but directly put into a pot and washed with cold water. After the fire boils, continue to cook over medium heat for 20 minutes, so that jiaozi will be cooked thoroughly, and it will not be cold and hard in the middle. If you feel that the time is too long, you can choose to cook in a pressure cooker and press the fire for 15 minutes.

Cold dumplings are all cooked dumplings, just boil and heat them. If you cook cold zongzi, you usually put it in the pot 10 minutes and put it in the microwave for 5 minutes, and you can basically eat it. But if some zongzi are bigger, they can be extended for a period of time, and they must be completely heated before eating.

Matters needing attention in cooking zongzi

1, when cooking zongzi with clear water, be sure to pay attention to the amount of clear water. The amount of water should be neither too much nor too little. I think I just passed the zongzi.

2. In the process of cooking zongzi, if you find that the water in the pot has evaporated a lot, you must pay attention to replenish hot water in time, but you must use hot water instead of cold water, otherwise it will be easy to revive.

3. The time of cooking zongzi is related to the size of zongzi. Glutinous rice must be soaked first, and it is best to put some gray water (salty) when soaking, so that zongzi is delicious. To know whether it is cooked or not, cook it to a certain extent, pick it up and press it with your fingers. If it feels soft and sticky, cook it. Otherwise, turn it over and continue cooking.