The main component of zongzi is glutinous rice, but glutinous rice is not much different from rice eaten in peacetime. It can be cooked at high temperature, but glutinous rice is more difficult to cook than rice because of its high starch content. If it is the first time to cook zongzi, just keep cooking until it is cooked. If you want to cook quickly, it is recommended to cook in a pressure cooker.

Is there any folk prescription for zongzi? Yes, the specific analysis is as follows:

The reasons why zongzi pinch feet are: (1) insufficient water, which leads to pinch feet; Open the lid frequently when cooking, causing hands to be pinched; When cooking, the temperature is not enough, which leads to pinch. These pinching degrees are different, and the pinching state will appear in several different forms. If the cooked zongzi is only partially pinched, you can add less warm water and stew it for ten minutes. If the whole pot is raw, you need to pour in water that has not eaten zongzi, then boil it for 15 minutes, and continue cooking for 20-30 minutes.

Can zongzi come back to life the next day? Can't solve it.

The main component of zongzi is starch, which will deteriorate with time, resulting in the phenomenon that zongzi is not soft enough to eat and its taste becomes hard. In this case, it is impossible to make zongzi return to its original flavor by cooking and other means.

It is suggested to save the prepared zongzi in the following ways to avoid retrogradation:

1. If you can finish eating zongzi in 2-3 days, you can put it in cold water and change the water every few hours to keep it. Zongzi will not only go bad, but also taste the same.

2. Soak the zongzi in clean water for 10 minute, so that the leaves of zongzi can absorb water, then wrap each zongzi that has absorbed water tightly with plastic wrap, further lock the water in the zongzi, and at the same time have the function of isolating bacteria. Finally, prepare a big clean plastic bag, put the zongzi into the plastic bag, then tie the mouth of the bag and put it in the refrigerator for freezing, so that the preserved zongzi can be kept for about half a year. And don't thaw it when eating, just put it in a steamer or boil it in water, or have a microwave oven at home, so it tastes soft and glutinous, and the dumplings are rich.

Can you make zongzi in an hour? It has something to do with the cooking temperature and the pot.

1. Whether raw zongzi can be cooked in an hour depends mainly on what pot it is cooked in. Normal-sized zongzi can be cooked in an hour if it is cooked in a pressure cooker, but it usually takes about 1-2 hours if it is replaced by an ordinary cooker.

2. In addition, the speed of cooking zongzi is also related to whether the glutinous rice is soaked and cooked in advance. The higher the cooking temperature, the faster the rice dumplings are cooked, the less firepower, the lower the natural temperature and the longer the cooking time.

Tip 1. If you want jiaozi to cook faster, you should wrap jiaozi as small as possible, so that when cooking, jiaozi will be heated faster and cooked faster.

2. On the first day of making zongzi, the glutinous rice used for making zongzi should be soaked in water, so that the glutinous rice can absorb enough water in advance, and the zongzi will be cooked faster when doing so.

3. It is recommended to cook in a pressure cooker. The pressure in the pressure cooker is great, which can make jiaozi cook faster.