Why are the zongzi leaves cooked by some friends cracked, but the inside is still raw?
That’s because you made a mistake in the first step, let’s take a look with the editor! 1. Zongzi should be pot under cold water
So as the water temperature slowly rises, Zongzi The fragrance of the leaves will slowly penetrate into the glutinous rice. In addition, the cold water pot can also make the cooked rice dumplings mature and consistent, without hard cores. 2. The water used to cook the rice dumplings should be soaked about two inches past the rice dumplings
This is because the rice dumplings will expand during the cooking process. The case of being thoroughly cooked. Here I would like to remind everyone again, When making zongzi, don’t put too much rice. Swell and split the zongzi leaves. 3. Don’t remove the rice dumplings immediately after they are cooked. It is best to soak them for 10-20 minutes after they are cooked, so that the aroma in the rice dumplings can be completely absorbed into the rice dumplings. Have you learned it?
Source:Popular Science China