Cooking pots are usually used at home. Boil zongzi in cold water, put it on a small steamer with heavy objects, cook for about two hours, and then stuffy for half an hour; You can also cook for an hour, stew for an hour, cook for another hour, and stew for another hour, which is more secure. If it is a pressure cooker, you only need to put enough water, and in about 30 to 40 minutes, there will be a delicious and soft dumpling pot.

No matter how many zongzi are, they must overflow the height of one finger of zongzi, and then put them into the pot with cold water. Because there is too much water, some zongzi will float on it, so the zongzi floating on it will be caught, so put a small steamer on it, put a heavy object on it, and press the zongzi firmly in the water. If you are a pressure cooker, you need to put a heavy object.

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Matters needing attention

1, when wrapping zongzi, it is not easy to wrap it too big.

Don't wrap zongzi too big, or it will be difficult to cook. In a place where people eat too much, it is easy to have excess energy! For example, an ordinary bacon zongzi contains about one and a half bowls of rice with 400 to 500 calories. So we suggest that you eat less at a time, or choose a smaller zongzi to eat.

Step 2 avoid keeping it for too long

It is best to eat the wrapped zongzi as soon as possible, but don't leave it for too long, 3-4 days at most, and reheat it when eating. In addition, the jiaozi should be kept clean and hygienic, preferably in a cool and ventilated place. So it is easy to deteriorate in the hot climate in early summer. Jujube zongzi and red bean paste zongzi can be stored in the refrigerator for 3-5 days. If it's meat stuffing, it's best to eat it within 3 days.