Coix seed red bean porridge is a good medicine for treating dampness. Coix lachryma-jobi seed, called "Coix lachryma-jobi seed" in Chinese medicine, is listed as the top grade in Shennong Herbal Classic. It can eliminate dampness and benefit the stomach, eliminate edema, strengthen the spleen and benefit the stomach, and can strengthen the body and replenish qi if taken for a long time. Red beans, known as "adzuki beans" in Chinese medicine, also have obvious diuretic and detumescence effects and spleen and stomach strengthening effects. Because they are red, they can nourish the heart. Modern people have great mental stress, lack of heart-qi, improper diet, little exercise, spleen deficiency and dampness. To eliminate dampness, nourish the heart and strengthen the spleen and stomach, barley and red beans are the only ones. Boiling it into porridge is intended to make its effective components fully absorbed by the human body, while not causing any burden to the spleen and stomach.

Don't add too much rice when cooking glutinous rice and red bean porridge! Because after adding rice, the dehumidification effect of barley red bean porridge will be reduced.

The practice of glutinous rice and red bean porridge is very simple. You can wash it with thermos flask or thermos, grab a handful of glutinous rice and a handful of red beans (be sure to wash them), put them in thermos, and then boil a pot of boiling water. After the water is boiled, pour it directly into the thermos. Finally, cover the lid tightly and don't open it at will. You can also add red dates and medlar to feed your family. If you drink it in winter, add brown sugar, jujube or ginger slices. Feel free to drink the same.

Red bean and barley porridge

Vessel: casserole

Exercise:

1, a family eats a handful of red beans, a family eats a handful of barley (two people eat for two days), washes it without soaking, and adds 3L of water to the casserole.

2. After adding red beans and barley. Bring the fire to a boil for five minutes, then turn off the heat. Never open the lid. When the pot is cold, it is actually cooked in it.

3, almost touch the pot is not hot, then fire, and then simmer in the middle fire, still do not open the lid, turn off the fire for half an hour, or do not open the lid, simmer for half an hour, the soup will be fine!