Zongzi is very simple to cook. It can be steamed or boiled. Generally, people in the south like to steam and people in the North like to cook. Is zongzi steamed? Or is it cooked? Let's have a look at the problem of eating zongzi.
Is zongzi cooked or steamed
Zongzi can be boiled or steamed, depending on the actual situation and personal choices, such as:
1. From a convenient point of view, the dumplings you make are boiled, and the quick-frozen dumplings you buy in the supermarket are steamed.
2. The cooking is more even, so the water dumplings are boiled, and the dumplings with stuffing are steamed.
3. It's better to steam rice dumplings with multiple flavors at one time. If they are cooked together, they may smell together.
4. If you are worried that your dumplings are not tight, steam them in a pot. Generally, if you want to cook zongzi, its wrapping method will be tight, or it will be easy to spread.
Tips: what kind of cooking method to take can be determined according to personal preference. Just, when steaming or boiling zongzi, remember to put the outer packaging bag, but leave the wrapped leaves.
How long will zongzi be stuffy after cooking
About five minutes.
To boil zongzi, you must boil the water before you drop it. The water needs to be soaked in zongzi noodles. After rolling up again, you can cook it in high heat for about 3 hours. Do not add raw water in the process of making zongzi.
Can sweet zongzi and salty zongzi be boiled together
In theory, as long as the bag is strong, don't let the stuffing show. However, if you are worried that the zongzi you wrap is not tight, don't take the method of boiling, and steam it in a pot to make it safer. Generally, if you want to cook zongzi, its wrapping method will be tight, or it will be easy to spread. Moreover, it's better to steam the zongzi with multiple flavors at one time. If you cook them together, they may have a cross flavor.
What should we pay attention to when cooking zongzi
1. When cooking zongzi with clear water, be sure to pay attention to the water quantity of clear water. The water quantity should not be too much or too little, just without zongzi.
2. During the cooking of zongzi, if you find that the water in the pot has evaporated a lot, you must pay attention to the timely supplement of hot water. This hot water can not be boiling water, but you should also try to use hot water to join the pot, never use cold water.
3. It is difficult to cook zongzi. It is time-saving and labor-saving to cook zongzi in a pressure cooker. Zongzi can only be put into zongzi when the water is boiling, and the water surface must be soaked with zongzi noodles. Otherwise, zongzi that is not soaked in water can not be cooked in any way. Because zongzi will expand in the process of cooking, if there is not enough water, the Zongzi on it will be pushed out of the water surface, which is not easy to boil through, and the zongzi boiled out is not soft enough.
4. When cooking zongzi, make sure to press a heavy object on the lid of the pot, so as to avoid the phenomenon of zongzi boiling because of the boiling water. And the dumplings cooked through tight sealing will have more abundant fragrance, better taste and more beautiful taste.
5. The time to cook zongzi is related to the size of the zongzi you wrap. The glutinous rice must be soaked first. It's better to put some grey water (salty) when soaking, so that the zongzi cooked is delicious. To know if it's not cooked, pull it up to a certain extent and press it with your fingers. If you feel soft and sticky, it's cooked. Otherwise, turn it over and continue cooking.