First, barley and red dates yam porridge
Materials: coix seed100g, yam 200g, glutinous rice 50g, jujube14g, wolfberry.
Accessories: appropriate amount of rock sugar and water.
Exercise:
1. Soak Coix seed in clear water for about 2 hours, soak red dates in clear water, wash glutinous rice, peel and cut yam;
2. Put warm water in the pot, put the washed glutinous rice and coix seed into it, cover the pot and press the cooking button (the rice cooker at home only has two buttons of cooking and heat preservation), cook until the glutinous rice and coix seed are about to bloom, and pour in the cut yam;
3. Pour yam into the back cover pot and cook for a while before adding red dates. When it's almost ready, add Lycium barbarum and rock sugar. After cooking, turn off the power and let the porridge stay in the rice cooker for a while, which will taste better and thicken the porridge.
Second, red bean barley porridge
Ingredients: Coix seed, red beans, water, rock sugar.
Production steps:
1, red bean and barley porridge, prepare equal amounts of red beans and barley. After washing, red beans should be soaked for about two or three hours, and barley seeds should be soaked for one hour.
2. Then cook the red beans first, because it takes a long time. After boiling, add some cold water. Add cold water after boiling, so that red beans are easy to bloom and cook, and it is said to be more fragrant.
3. After the red beans are boiled and blossomed, add the coix seed. When the fire boils, turn to low heat and cook until it is rotten. Just add rock sugar to taste.