1, put the wrapped zongzi into the pot in turn, and the pot is preferably a pressure cooker so that the zongzi can be cooked faster. Zongzi can be wrapped by yourself or bought.
2. Pour the boiled boiling water directly into the pressure cooker. The water must overflow the zongzi, and the water can be added appropriately.
3. Cover the lid, turn the fire to the maximum state, and when the pressure cooker makes a steam sound, turn it to medium and small fire to continue cooking.
4. Cook for 30 minutes on medium and small fire. At this time, let the pressure cooker gas out. Don't worry about opening it and continue to simmer for 20 minutes.
5, then take it out while it's hot, just open it and eat it. The smell is fragrant, and adults and children like it.
Matters needing attention in cooking zongzi
1, 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 slowly penetrate into glutinous rice, and the cooked zongzi will be more fragrant. In addition, cooking zongzi in cold water can make the cooked zongzi mature and consistent, without hardness.
2. The water surface must be more than the zongzi, and it must be soaked for about two inches. This is because the zongzi will swell during the cooking process. If there is not enough water, the zongzi above will be pushed out of the water surface, which is not easy to cook thoroughly, and the cooked zongzi is not soft enough.
3. After the dumplings are put into the pot, it is best to compact them with heavy objects, so that the boiled dumplings will not be rotten.
4. Don't add raw water in the process of cooking zongzi.
5, pay attention to the water dumplings can not be cooked with other dumplings.
6. The time required to cook zongzi is related to many factors, such as the soaking time of glutinous rice, the size of firepower, the size of zongzi, the use of pressure cooker or ordinary pot, etc. These factors will all affect the cooking time.