2. Cooking method: put the wrapped zongzi in cold water in the pot and put it neatly in the pot. Soak zongzi in water for about two inches, then roll it up and cook it for about three hours. If you use a pressure cooker, it will take about an hour.
3. Pay attention to the following points: Zongzi must be cooked in cold water, because it is better to cook Zongzi in cold water. As the water temperature rises slowly, the fragrance of zongzi leaves will gradually penetrate into glutinous rice, and the cooked zongzi will be more fragrant. In addition, cooking zongzi with cold water can make the cooked zongzi mature and consistent, without hardness; There must be more water than zongzi, and it must be soaked to about two inches. This is because zongzi will swell during cooking. If there is not enough water, the zongzi above will be pushed out of the water, which is not easy to cook thoroughly and the cooked zongzi is not soft enough. After the zongzi is put into the pot, it is best to press it with heavy objects so that the boiled zongzi will not be rotten; Do not add raw water in the process of cooking zongzi; Note that dumplings cannot be cooked with other jiaozi; The time to cook zongzi is really hard to say. Because the time needed to cook zongzi is related to many factors, such as the soaking time of glutinous rice, the size of firepower, the size of zongzi, whether to use pressure cooker or ordinary pot, and so on. These factors will affect the cooking time.