The rice dumplings can be steamed or boiled, the difference between the time, method of two different points.

1, time

The water will be boiled into the dumplings, to re-roll up after the fire can be cooked for about 3 hours. (Do not add raw water during the cooking process. Be careful not to add raw water during the boiling process. Remove the rice dumplings while they are still hot. When eating, open the leaves of the rice dumplings, rice dumplings fragrant nose, the entrance oil is not greasy, glutinous and not sticky, salty and sweet moderate, tender and fresh is the best.) And steamed rice dumplings in the heating to boiling after keeping 14 minutes (frozen rice dumplings need 20 minutes) can be.

2, method

Cooking rice dumplings need to be put into the pot of water, boiling. The water rolled before falling dumplings, the water should be soaked over the surface of the dumplings. And steaming rice dumplings need to be placed on the steaming rack in the water can be steamed.

The cultural practice of zongzi:

The zongzi belongs to a kind of "籺", which is a kind of tribute used to worship the gods and ancestors on New Year's Eve, and it's an ancient traditional custom to make zongzi to worship the gods and ancestors on New Year's Eve. There are many varieties of dumplings, different festivals will do different dumplings, dumplings dumplings is the Dragon Boat Festival to worship the gods and ancestors of the tribute.

The end of the Eastern Han Dynasty, to grass ash water soaked in millet, millet wrapped in Mushroom leaves into a quadrangular shape, cooked, that is, Guangdong alkaline water dumplings. Dragon Boat Festival food dumplings is the traditional customs of our country, package dumplings are mainly with Shuusei leaves, Ruo leaves or Mizushu leaves, collectively known as zongzi leaves. The traditional form of the zongzi is triangular, usually named according to the inner flesh.

The shape of zongzi is many, reflecting different regional characteristics. Not only are there many shapes and different varieties of zongzi, but due to the different flavors throughout China, there are two main types: sweet and salty. Sweet water dumplings, red bean dumplings, broad bean dumplings, date dumplings, rose dumplings, melon dumplings, bean paste lard dumplings, date mud lard dumplings and so on. Salty pork dumplings, ham dumplings, sausage dumplings, shrimp dumplings, diced meat dumplings, etc., but more pork dumplings.

There are also southern flavors of the Shuu leaf egg yolk meat dumplings (Hainan), assorted dumplings, bean paste dumplings, mushrooms, etc., there is a head of sweet and a head of salty, a dumplings of two flavors of the "double spelling dumplings". These rice dumplings are different flavors with different rice dumplings.