When boiling zongzi, do you use cold water or hot water? How long to cook?

Put the wrapped zongzi in a pot under cold water, neatly stack it into the pot, soak the water through the zongzi for about two inches, and then cook it for about 1 hour after it is rolled up again. There are a few points that need to be emphasized here: First, the zongzi must be pot under cold water, because it is better to cook the zongzi in cold water.

As the water temperature slowly rises, the aroma of the zongzi leaves will slowly penetrate into the glutinous rice, and the cooked zongzi will be more fragrant. In addition, boiling zongzi in cold water can make the boiled zongzi mature and consistent, without hard core. The second is that the water surface must exceed the zongzi, and it must be soaked in the zongzi about two inches, this is because the zongzi will expand in the process of cooking, if you add not enough water, the zongzi on it will be pushed out of the water surface, it is not easy to cook through, and the boiled zongzi is not soft and glutinous enough.

Third, after the zongzi are put into the pot, it is best to compact them with heavy objects, so that the cooked zongzi will not fall apart. Fourth, do not add raw water in the process of cooking zongzi. Fifth, it is necessary to pay attention to the fact that the rice dumplings cannot be cooked with other rice dumplings.

Although zongzi are delicious, we also have skills when cooking zongzi, is it better to boil them in cold water or hot water? If we put the wrong water when boiling zongzi, not only the shape of the boiled zongzi is not good, but also the taste is not good, we must use cold water when cooking zongzi, many people mistakenly think that boiling zongzi with hot water saves time, but boiling zongzi leaves with hot water is likely to burst open when heated.

When cooking zongzi, you must pay attention to the amount of water must not be over the zongzi, otherwise the zongzi is difficult to cook, and then you can cook the zongzi, turn on the high heat and cover the pot, and finally remind everyone that when cooking zongzi, you don't need to add water halfway, you have to wait until the water boils after the sweet zongzi is boiled for 2-3 minutes, and hot = meat zongzi is best boiled for 10-15 minutes after the water is boiled, to ensure that the zongzi are fully cooked.

Stuffing: Wrap the stuffing of fresh meat dumplings, use the fat and thin moderately peeled leg meat, cut into rectangular pieces according to the horizontal silk pattern, and then put them in the basin, do not soak in soy sauce, but add a small amount of salt, sugar, monosodium glutamate, liquor, etc., and mix and rub repeatedly by hand until the meat pieces appear "small white bubbles". This meat filling is particularly tender when cooked, with a ham flavor.

If you cut it according to the straight silk pattern and then soak it in soy sauce, the meat is not easy to cook and crispy, and it tastes a little soy sauce.

When boiling zongzi, you should put the zongzi in boiling water, and it generally needs to be boiled for about 40 minutes, so that the zongzi can be cooked thoroughly. Then remove from the pot and soak in cold water.

It should be better to use hot water, because it can make the taste of the zongzi more sweet, and it takes about 80 minutes to cook.

When cooking zongzi, you should use a pot under cold water, so that the zongzi can be slowly steamed from the outside to the inside, mainly depending on what you use to cook, if you use a pressure cooker to cook, you can steam it in an hour.

It doesn't take too long to cook zongzi. Place in a pot with cold water. Then put a heavier plate on top and try not to let the zongzi float.

Cover the pot with cold water and bring to a boil over high heat. Once boiling, reduce the water to medium heat and cook for an hour and a half. After an hour and a half, the dumplings were almost cooked.

But remember not to open the lid immediately at this time. Soak the zongzi in water for half an hour, so that the cooked zongzi are more sweet and delicious.

1.Generally, vacuum rice dumplings bought in supermarkets are boiled for about 20 minutes. It is recommended to cook all raw rice dumplings for an hour.

Nowadays, many people choose to buy vacuum zongzi in the supermarket for convenience. Vacuum zongzi are generally cooked. Even if you take it home and freeze it in the refrigerator, cook it for about 20 minutes before eating.

But if it is a raw rice dumpling wrapped in glutinous rice, it is better to cook more for the sake of safety. It is more difficult to cook raw rice dumplings, and if you have a pressure cooker, it will save time and effort.

2.If you want to keep the cooked glutinous rice from being eaten raw, you must remember to put the prepared glutinous rice in a pot of cold water. Soak for ten hours.

Let the glutinous rice fully absorb enough water, which can not only reduce the time of cooking rice in the pot, but also make the cooked rice dumplings more sweet and delicious. To reduce the soaking time, we can add warm water at 37 degrees to the glutinous rice. Soak for 4 to 5 hours.

Soak the glutinous rice until milky white.

3.If you boil raw zongzi in hot water, you can only put it in after the water is boiled, and the surface of the water must be soaked in the zongzi, otherwise the zongzi that have not been soaked in water will not be boiled anyway. In the process of cooking zongzi, if you need to add water, you should add boiling water, not cold water.

When the steamed dumplings are cooked, the water should cover them for about two hours. If it is cooked in a pressure cooker, it will take half an hour. If the cooked dumplings are heated, you can choose to put a little water for about 10 minutes, or steam them for about 10 minutes.

There are a lot of zongzi leaves wrapped in zongzi, banana leaves or corn leaves. When wrapping zongzi, you must remember to put the prepared zongzi leaves in a pot of cold water and cook for 5 minutes. When cooking, add a spoonful of alkaline noodles and cooking oil, so that the boiled zongzi leaves are not easy to turn yellow.

And it's even tougher!

It is better to use cold water, about half an hour to boil, if you use hot water, it may cause the rice dumplings to crack.

Of course, cold water is used to cook zongzi, and the skin of zongzi will be very easy to rot if you use boiling water, and you can cook it for about 20 minutes, which is very glutinous.

In general, it is steamed in a pot with cold water; Under normal circumstances, you need to cook for an hour

First, boil the rice dumplings in cold water

Second, the correct way to cook zongzi

Therefore, in daily life, when we cook zongzi, it is recommended to cook zongzi in cold water, and if we boil zongzi in cold water, zongzi will taste better.

Boiling zongzi is to use cold water, the correct cooking method of wrapping the zongzi neatly into the pot, add cold water, cover the pot, suitable heat, and wait quietly for cooking.

Cold water, zongzi should be pot under cold water, it is better to cook zongzi in cold water, as the water temperature slowly rises, the fragrance of zongzi leaves will slowly come out, and zongzi will be more fragrant.

Boil the rice dumplings with cold water. Boiling the rice in hot water will cause uneven heating inside and outside and become entrained. It is best to boil the zongzi over high heat, and then cook them over medium heat for 3 hours, so that the cooked zongzi are delicious.

It should be boiled in cold water, so that the zongzi are not easy to scatter. After putting cold water into the zongzi, boil it over high heat, then turn to low heat and continue to boil, cook for about two hours, and then simmer for half an hour, so that the cooked zongzi are fragrant and glutinous.

Do you use hot or cold water to cook zongzi? Many people do it wrong, and tell their families after reading it.

Zongzi is a kind of food that is more popular, its filling is diverse, the taste is rich, there are egg yolks, pork, sausages, eggplant, etc., it tastes fresh and delicious, and is deeply loved by people. Zongzi is to be boiled in water and eaten, so is the zongzi boiled in water or boiled in cold water? Let's take a closer look!

Zongzi can be boiled in boiling water or boiled in cold water, depending on personal preference. Under normal circumstances, raw zongzi are suitable for boiling in cold water, while vacuum-packed cooked zongzi are suitable for boiling in water, depending on the type of zongzi!

The advantage of the cold water pot is that we use pure natural plant leaves to wrap the zongzi, if the pot is cooked under cold water, as the temperature slowly rises, the flavor of the leaves will slowly penetrate into the glutinous rice, so that the boiled zongzi taste more fragrant and have a more pure natural taste. And the rice dumplings cooked in this way are cooked more evenly, and there will be no situation of cooked on the outside and raw on the inside. A pot under cold water is often used to cook sweet rice dumplings.

The advantage of boiling hot water is that it takes less time to cook the rice dumplings, which is common when cooking meat dumplings.

In addition, when cooking zongzi, whether it is cold water or hot water, you must add enough water at one time, as much as possible, because the zongzi will always expand and become larger during the cooking process, if there is less water, the water surface will be exposed, so that the zongzi will taste dry and hard, and the taste is not good!

Boiled rice dumplings need to be soaked in water, but they are not directly soaked in cold water.

After the zongzi is cooked, do not rush to take it out of the pot, continue to leave it in the pot to soak. If you use an ordinary aluminum pot to cook zongzi, the zongzi need to be soaked in the pot for about 1 hour before coming out of the pot. If you use a pressure cooker to cook zongzi, after turning off the heat, you need to simmer the zongzi in the pot for about 20 30 minutes, which can make the taste of the zongzi more sweet.

As the saying goes, "it is difficult for a good woman to cook without rice", so if you want to make zongzi with Zheng, you must prepare all the materials. These include:

Zongzi leaves: The leaves wrapped in zongzi are zongzi leaves, bamboo leaves, or winter leaves, or plantain leaves.

Bandaged rope: plantain bark, or aquatic weeds, or cotton thread.

Excipients: five-spice powder, salt, edible oil, soy sauce, sugar, etc.

Zongzi is a traditional food eaten during the Dragon Boat Festival, the main material is glutinous rice, and then meat, red dates, bean paste, egg yolk and other fillings can be added to it to make it sweet or salty. After the zongzi is wrapped, it is mainly heated and cooked by boiling the rice, so that the taste of the zongzi leaves can be cooked, so that the fragrance of the zongzi leaves and the glutinous rice are fully mild. So do you use cold or hot water to cook zongzi?

1. Use cold or hot water to cook zongzi

If it is a raw zongzi, it should be used in a pot under cold water, and the glutinous rice has a slow cooking process during the process of boiling in cold water, which can make the cooked zongzi mature and consistent, without a hard heart. Zongye can also cook out the aroma in the process of heating, and the texture and taste are more natural. If the zongzi are put in hot water, there will be a phenomenon of cooked on the outside and raw on the inside, and the taste of the zongzi will be relatively stiff.

If it is a cooked cold zongzi, you can directly put the zongzi into boiling water to heat it.

2. How long do you have to cook zongzi in cold water

The main raw material of zongzi is glutinous rice, raw glutinous rice is not easy to cook, and it takes longer to heat, about 30 minutes to 3 hours, depending on the pot you use and the method of making zongzi. If you use a pressure cooker, you can cook for 15-30 minutes. If you use ordinary cooking utensils, it will take longer to cook, and it is generally better to cook for 3 hours.

It is recommended to soak the glutinous rice a few hours in advance when making zongzi, so that it can be cooked faster, and it can be cooked for 40 minutes. If it is a cooked rice dumpling, boil it in cold water and cook it for about 10 minutes before eating.

3. Tips for cooking zongzi

1. To cook the zongzi without revealing the filling, the wrapped zongzi must be tight. Regardless of the shape of the bag, whether it is a triangular zongzi, a four-corner zongzi, or a long zongzi, the corners must be tightened so that the filling is not exposed. After the dumplings are finally wrapped, they must be wrapped with a rope to ensure safety.

2.Before boiling the zongzi, put the wrapped zongzi neatly into the pot. Zongzi can't be too little. There should not be too much space between the zongzi and the zongzi, otherwise the zongzi will roll around in the pot when water is added, causing the zongzi leaves to spread out and the glutinous rice to leak out, turning into a pot of "rice soup".

3.After cooking, the uneaten zongzi should be taken out and put in the refrigerator. Do not soak them in water. After soaking for a long time, the zongzi will soak softly, with too much water and a bad taste.

1. Zongzi is a traditional food that we eat every year during the Dragon Boat Festival, and the way to eat zongzi is also very simple. Generally, if you buy zongzi, they are all vacuum-packed, and you can eat them by tearing off the packaging and cooking them directly in water. Zongzi can be boiled in cold water, or it can be boiled in hot water, and generally the taste of zongzi boiled in cold water will be better.

2. Zongzi is a traditional food that we eat every year during the Dragon Boat Festival, and the way to eat zongzi is also very simple. Generally, if you buy zongzi, they are all vacuum-packed, and you can eat them by tearing off the packaging and cooking them directly in water. Zongzi can be boiled in cold water or hot water, and generally the taste of zongzi boiled in cold water will be better.

3. Generally, zongzi are boiled directly with hot water, which takes about 20 minutes, and it takes 25-30 minutes to cook them in cold water. If you find that some of the boiled zongzi have the phenomenon of pinching, you can put it in hot water and continue to cook for a while, but its taste and leaky sail taste will be greatly reduced, you can pinch it by hand, if the appearance is relatively soft and glutinous, it can basically mean that the zongzi has been cooked.