Water chestnuts, peanuts, jujubes, cinnamon mainly, can add lotus seeds, white fruit, etc., and white rice oozing glutinous rice with brown sugar and cook until cooked or en rotten into porridge can be eaten. (Peanuts, lotus seeds can be soaked or boiled to half-cooked before cooking with rice.)

Generally speaking, cooking "au jiu congee" is a delicate matter, to go through four processes, need to prepare glutinous rice, jujubes, raisins, dried cinnamon, lotus seeds, peanuts, water chestnuts, brown sugar plate and other 8 kinds of materials. The porridge cooked in this way is colorful, fragrant and nutritious all at once.

The first process: soaking

Soak the glutinous rice for 30 minutes, lotus seeds, peanuts, each soaked in water for 1 hour. Soaked glutinous rice is not only cooked through also fragrant; and lotus seeds, peanuts due to the hard, must be soaked for 1 hour, cook up easy to rotten. Lotus seeds in the middle to no "heart", cooking porridge will not have a bitter taste; peanuts should be soaked after the upper layer of skin off, porridge to eat the taste will not be astringent.

The second process: steaming

Soaked glutinous rice with a hand, re-toweling placed in a small steamer, with a high flame steam 10 minutes (if you use a pressure cooker can also be, high pressure time is the same) from the pot, plus the amount of water, and will be prepared in advance of the jujubes, raisins, dried cinnamon, lotus seeds, peanuts, water chestnuts, and together, with a rice spoon, evenly stirred, and then cook for five minutes on a high flame.

The third process: add sugar

When the glutinous rice begins to show viscosity, put in a certain amount of brown sugar plate (how much brown sugar plate to put varies from person to person), at this time you should use a slow fire to cook for 3 minutes (if the fire is too strong, the glutinous rice is easy to burn because of the viscosity).

The fourth process: stirring

After all the brown sugar plates are dissolved in the glutinous rice, stir gently with a rice spoon, and turn off the heat when the glutinous rice turns red in color. This process only takes another 1 minute. In this way, a bowl of thick filial piety porridge is cooked.