Although coix seed has a good effect of eliminating dampness, it is cold, and direct cooking will hurt the spleen, which is responsible for transporting moisture. When the spleen is injured, the moisture can't evaporate, and the more you want to get rid of it, the wetter it gets. Therefore, before eating, it is best to fry the spleen and stomach before cooking. After frying, the medicinal properties of Coix seed are more peaceful, and the effect of strengthening spleen and stopping diarrhea is more lasting than that of raw Coix seed. It is a good medicine for treating spleen deficiency and dampness and diarrhea.

2. Red beans are wrong

Red beans in Chinese medicine refer to adzuki beans, also called adzuki beans, Mi Dou and adzuki beans. In terms of efficacy, red beans remove dampness and red beans nourish the heart; In terms of shape, adzuki bean is slender and its particles are smaller than those of red bean. Red beans are cylindrical and have a dark brown-red surface. Even if the two are confused, it is easy to distinguish them.

3. The cooking method is wrong

Adzuki beans and coix seed are difficult to cook. It is best to soak them in warm water for two hours before cooking, otherwise the nutrients will be difficult to come out. If you have no time to soak them, you can cook them for half an hour.

4. The rice was added incorrectly

This soup is not porridge, don't add rice! Because rice grows in water and contains moisture, it is wet and sticky, so it will thicken when cooked.

Both adzuki bean and coix seed are dehumidified and contain no water, so the soup is not strong and clear. Traditional Chinese medicine just uses its clarity to get rid of the dryness and dampness of the human body.

Once rice is added, it is equivalent to adding water, so the whole porridge is thick. Although the taste is better, it is not a good thing for health. Because of that handful of rice, all the red beans and barley were wasted, and the effect was useless.

5. "Only wet but not spleen" is wrong.

Huangdi Neijing said that spleen and dampness are good friends, because "spleen governs transport and transformation", spleen deficiency will aggravate dampness, and dampness will lead to spleen deficiency, and eliminating dampness requires spleen.

Therefore, glutinous rice and red bean soup is not that simple. Only when the ingredients are completely right can it be regarded as the best medicine for treating dampness.

At present, the coix seed on the market is generally Xingren coix seed in Guizhou, Qujing coix seed in Yunnan and Jinsha coix seed in Fujian. These coix seeds are named for a certain reason. For example, because it was produced in a small village in Jinsha Village, Longhua Town, Xianyou County, Fujian Province, it was named Jinsha Coix Seed.

At the same time, Jinsha barley is a famous product in Xianyou County. As early as the Song Dynasty, it was planted in a large area and has a history of thousands of years. In the Ming dynasty, as a court tribute, it was even more expensive. Fujian Jinsha coix seed, also known as Yulu and Yuzhuzhu, is called coix seed after shelling. There is a local folk song in Jinsha Village: "Coix seed is better than Ganoderma lucidum, and its medicinal and nutritional value is high. Eating regularly can prolong life and contribute to rejuvenation.

From the point of view of traditional Chinese medicine, the smaller the particles of coix seed, the higher the medicinal value. Jinsha coix seed is the smallest particle, so this is why it is regarded as a tribute of the court. Coix lachryma-jobi recorded by Li Shizhen in Compendium of Materia Medica is the only coix lachryma-jobi collected in Jinsha Village, and it is the only coix lachryma-jobi with national geographical protection mark.

When selecting coix seed, besides observing the appearance color, you must smell it, because now some people bleach the old coix seed that has been placed for a long time and then re-enter the market. After bleaching, the color of coix seed turns white, but the taste is difficult to change, not only will it have a moldy taste. And the sweetness of barley will be greatly reduced. In addition, you can also knock it open to see if it is white. If it is gray and moldy, it is not recommended.

Method for make coix seed and red bean soup

Raw materials:

Coix seed and adzuki bean

Exercise:

◇ Wash Coicis Semen and adzuki beans, put them in a casserole and add enough water;

◇ After the fire boils, cook for another 3 minutes and turn off the fire for 30 minutes;

◇ Re-fire, cook until the water in the pot boils again, cook for another 3 minutes, and turn off the fire for 30 minutes.

◇ Filter out the soup as water to drink, and eat adzuki beans and coix seed together as rice or porridge.