How long does it take to cook zongzi in a pressure cooker? How long does it take to cook zongzi in an old pressure cooker?

It's almost time to eat zongzi, which needs to be cooked after being wrapped. In life, most people cook zongzi in a pressure cooker, so how long does it take to cook zongzi in a pressure cooker? How to cook zongzi in a pressure cooker?

How long does it take to cook zongzi in a pressure cooker?

About 20-30 minutes.

It doesn't take long to cook zongzi in a pressure cooker. Under normal circumstances, it only takes about 20-30 minutes after the pressure cooker is inflated, but at this time, the pot can't be boiled immediately, and it needs to be stewed for about half an hour after turning off the fire, so that the zongzi can be heated evenly and cooked.

Tip: when cooking zongzi in pressure cooker, the water surface should be soaked on the surface of zongzi, otherwise the zongzi that has not been soaked in water will not cook well; Secondly, if you need to add water in the process of cooking zongzi, you should add boiling water instead of cold water.

Method for cook zongzi in pressure cooker

Specific practices are as follows:

Cooking zongzi in a pressure cooker is very particular. First, the pressure cooker needs cleaning. Then put the wrapped zongzi neatly into the pressure cooker; Then use clean stones to prevent zongzi from running away and leave enough space in the pot; The amount of water added to the pressure cooker is equal to the amount of zongzi placed on the upper layer, so that the cooked zongzi is particularly fragrant; Then put the pressure cooker on a gas stove or an induction cooker. After the pressure limiting valve starts to exhaust, turn to low heat and continue cooking for 30 minutes.

Is cooking zongzi cold water effect or hot water?

Cook in cold water.

When cooking zongzi, most of them are cooked in cold water, because only when rice is cooked in cold water, the fragrance of zongzi leaves will penetrate into glutinous rice with the increase of water temperature, making zongzi taste more fragrant and better. Secondly, the cold food in the pot can ensure that jiaozi is cooked, so that it won't be hard-hearted and tastes soft and sweet.

When boiled in hot water, zongzi will spread easily during cooking. When water enters it, zongzi will become loose and unpalatable, and the taste of zongzi leaves will not be emitted, and the taste and taste will be poor, so it is easy to be caught.

How to prevent zongzi from being undercooked?

1. Squeeze the zongzi with a heavy object before cooking, and then pour an appropriate amount of cold water to prevent the zongzi from floating during cooking, so that the zongzi is heated evenly during cooking, and the glutinous rice is softer and firmer, and tastes better.

The bigger the fire, the better. It is suggested that after the fire boils, turn to low heat and cook slowly for 2-3 minutes, so that jiaozi will be more tasty, softer and less likely to be caught.

Don't take out the zongzi when it is cooked. Put it in the pot for 2 hours to make it more fragrant, sweeter and softer. If there is enough time, the longer zongzi is put in the pot, the better it will taste.