With the improvement of people’s living standards in the real world, vacuum-packed zongzi is very common. Vacuum-packed zongzi is made from fresh zongzi and vacuum-packed, which is convenient to eat and saves time. Generally, vacuum-packed zongzi is cooked and can be heated or steamed for consumption.

How to eat vacuum-packed zongzi

Method 1: Boil with boiling water for 15-20 minutes, it is recommended to steam for 15 minutes after the water in the pot starts to boil, and then it can be served. If it is not very large, the time can be shortened. If it is cooked, put it in after the water boils and cook for about 15 minutes, a normal pot is fine.

Method 2: First, defrost it, then boil water, put it directly into the pot after the water boils, do not add too much water, just over half of the zongzi is enough, do not tear the leaves, and it will not rot. Boil it with high heat for 15 to 20 minutes, or 10 minutes if you use a microwave oven.

How to choose vacuum-packed zongzi

First, check the label: whether the production date, shelf life, manufacturer’s name, and address of the zongzi are complete, and whether there is a ‘QS’ mark. Only with such a mark can the quality be guaranteed.

Second, check if there is any leakage or bulging in the vacuum packaging bag.

Third, the observed shape of the zongzi should be neat, the tightness of the strings appropriate, no obvious exposed corners, and the zongzi has no exposed parts. After peeling off the bamboo leaves, the zongzi should have the fragrance of bamboo leaves, glutinous rice, and grain foods, and the zongzi should be free of impurities, undercooked, or moldy.

Fourth, the normal bamboo leaves are darkened and yellowed during the high-temperature steaming process in the production process.

How long does it take to cook zongzi?

Quick-frozen zongzi

Method 1: Boil with boiling water for 15-20 minutes, it is recommended to steam for 15 minutes after the water in the pot starts to boil, and then it can be served. If it is not very large, the time can be shortened. If it is cooked, put it in after the water boils and cook for about 15 minutes, a normal pot is fine.

Method 2: First, defrost it, then boil water, put it directly into the pot after the water boils, do not add too much water, just over half of the zongzi is enough, do not tear the leaves, and it will not rot. Boil it with high heat for 15 to 20 minutes, or 10 minutes if you use a microwave oven.

Self-wrapped raw zongzi

Saying 1: The cooking time for boiling zongzi is related to the size of the zongzi you wrap. The glutinous rice must be soaked soft first, and it is best to add some lye water (salty) during the soaking to make the zongzi taste good. To determine if it is cooked, pick it up after boiling to a certain extent and press it with your fingers. If it feels soft and sticky, it is cooked. Otherwise, continue to cook. Generally, a normal pot takes about 40 minutes, and a pressure cooker takes about 20 minutes. If you are afraid it is not cooked, turn off the fire and let it steam for a few minutes. Then you can enjoy the delicious food with your family.

Saying 2: Boil with medium heat in a pressure cooker for 20 to 30 minutes. It is easy to break the zongzi if it is boiled too long. If not using a pressure cooker, if the zongzi is tightly wrapped, it may take 2 hours for it to be fully cooked, otherwise, there will be grains in the middle. If it is loosely wrapped, it will be faster, about 1.5 hours.

Saying 3: When boiling zongzi, it is necessary to put the zongzi in after the water boils, and the water should be immersed above the zongzi surface. After it boils again, use a strong flame to cook for about 3 hours. Do not add new water during the boiling process. Pay attention that the lye water zongzi should not be cooked with other zongzi. After cooking, take it out while hot. When eating, open the bamboo leaves, the fragrance of zongzi is strong, it is not greasy, sticky, with moderate saltiness and sweetness, and it is delicious and tender, which is considered the top grade.