1. The less water you boil, the more you can heat water into the dumplings. You must not have dumplings.
2. How to cook dumplings: put the wrapped dumplings into the pot with cold water, and put them into the pot orderly. The water should be soaked about two inches into the dumplings. After the dumplings are rolled up again, they can be boiled for about one hour with high heat. Here are several points to emphasize:
(1) Zongzi must be cooked in cold water, because it is better to cook it in cold water. As the water temperature slowly rises, the aroma of zongzi leaves will slowly permeate into the glutinous rice, and the cooked zongzi will be more fragrant. In addition, boiled dumplings in cold water can make them mature and consistent, without hard core.
(2) The water surface must exceed the rice dumplings, and must be soaked about two inches. This is because the rice dumplings will expand in the process of cooking. If not enough water is added, the rice dumplings on the surface will be pushed out of the water, not easy to boil through, and the boiled rice dumplings are not soft enough.
(3) After the dumplings are put into the pot, it is better to compact them with heavy objects, so that the boiled dumplings will not be broken.
(4) Do not add raw water in the process of cooking rice dumplings.
(5) Pay attention that the Jian Shui Zong cannot be boiled with other Zongzi.
(6) It's really hard to say when to cook dumplings. Because the time required to cook dumplings is related to many factors, such as the length of time for soaking glutinous rice, the size of each family's firepower, the size of dumplings, and the use of pressure cookers or ordinary pots. These factors will affect the length of time for cooking dumplings.