1, boiling and heating: heat the zongzi in water. When heating the cooked zongzi, it is advisable that the water has just passed through the zongzi. Generally, it takes 8~ 10 minutes to heat the zongzi thoroughly, and the time required for heating should be increased or shortened according to the size of the zongzi and the degree of thawing.

2, microwave heating: put a bowl in the microwave oven, add the right amount of water. Then put the zongzi in, so that the water does not pass through the zongzi, and ensure that the zongzi is evenly heated. Select the fast heating key or the high fire key in the microwave oven for 5 minutes.

Zongzi, steamed with glutinous rice wrapped in zongzi leaves, is one of the traditional festival foods in China. As one of the traditional foods with the deepest historical and cultural accumulation in China, Zongzi has spread far. The custom of eating zongzi on the Dragon Boat Festival has been popular in China for thousands of years, and spread to Korea, Japan and Southeast Asian countries.

Zongzi, commonly known as Zongzi, is mainly made of glutinous rice and stuffing, which is wrapped with Indocalamus leaves (or Hiragi leaves, bamboo leaves, etc.), and has various shapes, mainly pointed and quadrangular. Zongzi has a long history and was originally used as a tribute to ancestors and gods. In ancient times, it was called "horn millet", and glutinous rice was used to make dumplings, which were angular and called "horn millet". Because of the different eating habits in different places, zongzi has formed a north-south flavor; In terms of taste, zongzi can be divided into salty zongzi and sweet zongzi.