After being frozen for a long time, the water contained in the quick-frozen zongzi will form ice crystals. If it is necessary to melt the ice crystals quickly, it is best to wash them by boiling, and then boil the water for about 15 minutes. However, if it is steamed, the water vapor is not easy to penetrate into it, so the time for heating the zongzi will be greatly prolonged, and the zongzi can absorb water when cooking, so that the taste of the zongzi will be softer after heating.

Do quick-frozen zongzi need to be thawed first?

It is suggested that thawing is better. Generally, the temperature in the freezer is about-10℃, so the texture of quick-frozen zongzi is relatively hard after freezing. At this time, if it is directly put into the pot for heating, it may cause the outer layer to be heated, but it has not been heated inside. If the quick-frozen zongzi is thawed and then steamed, such uneven heating will not occur.

If the time is not enough, the quick-frozen zongzi can be thawed in normal temperature water or warm water together with the package, so that the thawing time of the quick-frozen zongzi will be shortened a lot.