The boiling process of red bean and barley soup is relatively simple. After washing a proper amount of red beans and coix seed, soak them in clear water for one to two hours, then put them in a pot, add a proper amount of water, cook for three minutes, turn off the fire and stew for thirty minutes, then turn on the fire, boil the water again, cook for three minutes, and then turn off the fire and stew for thirty minutes. If you like sweet drinks, you can add some rock sugar to taste.
In particular, the red bean and barley soup will not be sticky no matter how long it is cooked. Some friends like to drink sticky porridge, so rice is added to the soup. Experts say that if rice is added to the red bean and barley soup, its dampness-removing effect will disappear.
Eliminating dampness, nourishing skin, detoxifying and losing weight-The method of red bean, barley and lotus seed soup has a good effect of diuresis and dehumidification, and the effect of nourishing blood and nourishing skin with red dates, peanuts and tremella is even better. Usually I don't put sugar in it. If it is those days, I will put brown sugar. Red beans and barley should be soaked in advance, which is more difficult to cook.
Wash and soak red beans and barley one day in advance. Take peanuts 12, red dates 12 and lotus seeds 20. Tremella soaked in tears. First, put red beans, coix seed, peanuts and lotus seeds into a rice cooker and cook for half an hour, then add tremella and red dates and continue cooking for half an hour. After cooking, take it out and add appropriate amount of brown sugar or rock sugar. You can put it in the refrigerator in summer, and it tastes better when it is refrigerated. Eat while it is hot in winter.