There are many skills and exquisite skills in the cooking of glutinous rice and red bean porridge. Coix seed is hard, and so are red beans. If you keep cooking in the pot, it won't rot for more than an hour, wasting fire or electricity, and may even dry the water, causing the bottom to paste. There are two ways:
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The first method is to add enough water to the pot, turn off the fire after boiling, let the barley and red beans stay in the pot for half an hour, then fire, and stay in the pot for half an hour after boiling, and the red bean porridge will be cooked.
The second method is simpler, that is, clean the thermos that is not commonly used at home now, put the coix seed and red beans in it, then pour in boiling water and plug the bottle cap to make it stuffy. Every night, there will be porridge in the morning, just for breakfast. It's easy and energy-saving, so you don't have to cook any more.
By the way, a wonderful way to get rid of dampness is to massage Chengshan point. There are also Sanyinjiao and Yinlingquan, all of which are very useful. It is best to use moxibustion. )
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